Creamy Leek Soup

01Method

1. 1

   Trim the leeks and slice them into rings, then rinse thoroughly to remove any dirt.

2. 2

   Peel and dice the potatoes into small cubes for even cooking.

3. 3

   Dice the onion and mince the garlic cloves.

4. 4

   Cut the pancetta into small pieces and cook in a pot over medium heat until crispy, then set aside on a paper towel.

5. 5

   In the same pot, melt the butter and sauté the onion and garlic until fragrant.

6. 6

   Add the leeks and diced potatoes, stirring well to combine.

7. 7

   Pour in the stock and bring to a boil, then reduce heat and simmer until the vegetables are very tender, about 20-25 minutes.

8. 8

   Blend the soup until smooth using an immersion blender or food processor.

9. 9

   Stir in the cream and season to taste.

10. 10

    Toast the bread cubes in the oven until golden and crispy.

11. 11

    Ladle the soup into bowls and top with the crispy pancetta and bread croutons before serving.