Potato parmesan and leek soup with crispy pancetta

The creamiest, most flavourful potato parmesan leek soup you will ever make!

POTATO PARMESAN & LEEK SOUP with CRISPY PANCETTA & HERB SLAW

INGREDIENTS

Herb slaw

METHOD

  1.  In a large pot or Dutch oven add pancetta. Turn on heat to medium high and render out fat while gently crisping up the pancetta, approximately 7-8min.
  2.  Remove pancetta to a resting tray lined with paper towel to absorb excess fat.
  3.  In same pot reduce heat to low-medium add leeks and sweat, scraping up any fond from the bottom of the pan. Once leek become translucent add garlic, and cook out for one minute.
  4.  Add all remaining ingredients and bring to a boil, then reduce to a simmer and let cook for 30 minutes or until potatoes are fork tender.
  5.  Remove bay leaf and transfer to a blender.
  6.  Strain soup to remove any impurities. Keep warm for serving. Combine all ingredients for herb slaw together and garnish soup along with the pancetta.

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Sorry but this is not the recipe as shown in the video (* note that the voice kept cutting off on the video ) where is the milk or cream ? Etc….

October 14, 2019 at 5:02 pm

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