Leek and pancetta soup

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Serves: 6

By KandyBarr



  • 1 splash olive oil

  • 1l chicken stock

  • 2 leek trimmed and thinly sliced

  • 2 cloves garlic crushed

  • 2 potatoes cubed

  • 1 handful pancetta or lardons

  • 2 spring onions roughly chopped

  • 2 tbsp creme fraiche

  • 1/2 tsp nutmeg grated


  1. Tip lardons or pancetta into a casserole dish on the hob on low heat, and add splash olive oil.
  2. Once warming through, add the leeks, and sauté together with the pancetta on a low heat until bright green, sweet and soft, remembering to stir occasionally. You can use a lid, if you like. (The idea is to get the leeks infused with pancetta, to bring depth and smokiness).
  3. Add the spring onions and garlic, and heat until turning transparent.
  4. Then tip in potatoes and stir to coat lightly in silky fat.
  5. Add the litre of chicken stock and enough water to ensure total liquid covers veg, then bring to a soft simmer for ten minutes or so until potatoes are cooked. Season well with sea salt and black pepper.
  6. Whizz in food processor or blitz with hand blender until smooth. Add crème fraîche, stir, then grate in a generous amount nutmeg. Taste for seasoning, then serve.

Handy Hint

Use fatty, good quality smoked lardons or pancetta from an Italian deli if possible, and make sure leeks are fully coated with fat before adding other ingredients.

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • Winter

  • Autumn

  • Christmas

  • Starter

  • Nut Free

  • Egg Free

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  • KandyBarr 11/12/11 16:22

    My grandmother used to make this with the monster-sized leeks my grandfather grew in the vegetable plot. She used smoked bacon, but I've adapted it with pancetta which is slightly more delicate, and has creamier fat, I think.