Creamy Potato Leek Soup with Crispy Pancetta Crumble
This potato leek soup blends softened leeks with floury potatoes into a velvety, creamy base, finished with crispy pancetta crumble. It’s rich, savoury, and comforting, suitable for casual weeknight dinners or elegant starters when entertaining guests during the colder months.
Ingredients
- 600 g Potatoes Maris piper, peeled and diced
- 3 Leeks white and pale green parts only, sliced thinly
- 50 g Butter unsalted
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 1 l Chicken stock or vegetable stock for vegetarian
- 200 ml Double cream
- 100 g Pancetta diced
- Sea salt to taste
- Black pepper to taste, freshly ground
- 1 tbsp Fresh chives chopped, for garnish
Instructions
- In a large saucepan, melt butter over medium heat. Add onion and leeks, cooking gently for 10 minutes until soft but not browned. Stir in garlic and cook for another minute. Add the potatoes and stock, then bring to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
- Meanwhile, fry the pancetta in a small pan until crisp. Drain on paper towels and set aside. Blend the soup until smooth using a hand blender, stir in cream, and season generously with salt and pepper. Ladle into bowls, topping with pancetta crumble and fresh chives.
Notes
Potatoes make up the body of the soup. A floury variety like Maris Piper or King Edward works best as they break down easily, creating that silky texture once blended. Waxy potatoes can make the soup gluey, so it’s worth choosing carefully.
Leeks are milder than onions and give this soup its delicate sweetness. Cleaning them well is crucial, as soil often nestles in their layers. Slice them lengthways, rinse thoroughly, and pat dry before cooking.
Nutrition
Calories: 360kcalCarbohydrates: 34gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 890mgPotassium: 980mgFiber: 5gSugar: 5gVitamin A: 3200IUCalcium: 120mgIron: 2mg
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