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Potato, leek and broccoli soup with pancetta
Potato, leek and broccoli soup with pancetta
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Creamy potato and leek soup with crispy pancetta and broccoli for added crunch.
Ingredients:
  • 60g piece pancetta, finely chopped
  • 40g unsalted butter
  • 1 leek, thinly sliced
  • 400g broccoli, cut into large florets
  • 400g potatoes, peeled, chopped
  • 1L Real Stock Chicken
  • 40.40 gm Brand Thickened Cream
Instructions:
  • Fry the pancetta in a greased medium saucepan over medium-high heat until crispy, about 3-4 minutes. Then, place it on a plate lined with paper towel to drain.
  • In a pan, melt the butter. Stir in the leek and cook until soft, about 3 minutes. Add broccoli, potato, stock, and half of the pancetta. Bring to a boil, then cover and simmer for 5-10 minutes until the vegetables are tender. Let it cool slightly, then use a stick blender to blend until smooth.
  • Serve the soup in bowls, drizzle with cream, and garnish with the remaining pancetta.

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