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Growing up, this was my favorite soup.
I’ve changed it a bit over the years and enjoy
it more and more each time I make it. It was the first
soup I learned to make when I was about 12 years old.
It is easy, quick and packed with nutrition and flavor.
Servings: 6
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| chicken stock |
6 cups |
| potatoes — peeled and cubed |
6 |
| large carrot — peeled and rough
chopped |
1 |
| large leeks- white part only, chopped
fine |
2 |
| pancetta — diced |
3-4 slices |
| milk, 2% fat |
1 cup |
| shallots — whole |
3 |
| sea salt to taste |
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| olive oil |
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- Do ahead: Preheat oven to 400 degrees. On a baking
sheet, rub shallots in olive oil, coating evenly.
Sprinkle with sea salt. Roast uncovered for 1 hour
or until deep brown. Set aside.
- In a large pot, big enough to hold soup, sauté
pancetta until crisp, set aside
- Sauté potatoes, carrot and leeks for 3 or
4 minutes over medium heat. Salt to taste
- Add stock and simmer until potatoes are tender
- Strain liquid off and set aside
- Place solids in a food processor and puree, adding
a bit of liquid to help process
- Return puree to liquid and return to stove top
and simmer
- Add milk and bring to desire temperature
- Chop shallots
- Garnish with pancetta and shallots
back to top
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Potato Leek Soup with Pancetta and Roasted Shallots
Homemade Chili
Creamy Soups without the Cream
Creamy Vegetable Soup without Cream
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