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We hope you got insight from reading it, now let’s go back to vickys leek & potato soup with pancetta gf df ef sf nf recipe. You can cook vickys leek & potato soup with pancetta gf df ef sf nf using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
- Prepare 1 tbsp of olive oil.
- You need 200 grams of pancetta, cubed.
- Provide 4 of large leeks, trimmed & sliced.
- Get 1 clove of garlic, minced.
- Prepare 2 tsp of thyme leaves.
- Take 1100 ml of gluten-free vegetable stock.
- Use 450 grams of potatoes, peeled & sliced.
- Use of salt & pepper.
Steps to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
- In a large pan, heat the olive oil and cook the pancetta cubes until crisp.
- Remove from the pan with a slotted spoon and set aside.
- Add the leeks, garlic & thyme to the pan and cook on a low heat for around 15 minutes until the leeks are nice and soft.
- Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft.
- Let the soup cool a bit then puree the whole lot in a blender. Return to the pan and add in the pancetta, reserving some for garnish.
- Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta.
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