How to Make Appetizing Potato, Leek, Lentil, Pancetta Soup

Potato, Leek, Lentil, Pancetta Soup. You could make many alterations to the recipe depending on your taste - add a potato for soup a little thicker, substitute barley for Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies. In a large soup pot saute leeks, onions, garlic and carrot until. Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal for elegant dinners.

Here what you need: Leeks - essential for a LEEK soup!! 😂 Though if you are desperate to make this an. Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network. This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite. Potato, Leek, Lentil, Pancetta Soup most diverse and have mind flavor that unique. Several kinds of Potato, Leek, Lentil, Pancetta Soup recipes are also sufficient convenient to process and do not pick up lengthy. Although not everybody likes Potato, Leek, Lentil, Pancetta Soup food, currently several people are got attached and like the sundry Potato, Leek, Lentil, Pancetta Soup foods on hand. This can be visible of the number of restaurants that supply Potato, Leek, Lentil, Pancetta Soup as one of the dishes. You can have Potato, Leek, Lentil, Pancetta Soup using 11 ingredients and 2 steps. Here is how you cook that.

Ingredients of Potato, Leek, Lentil, Pancetta Soup

1. You need 6 of good size Potatoes, diced.
2. You need 4 of Leeks cleaned well. Slice down the middle and cut into thin half moon slices.
3. You need 1 of chunk of Pancetta (I used “hot”).
4. It's 1 clove of Garlic.
5. It's 1/2 cup of Orange Lentils (Dry).
6. Prepare 2 of Onions coarsely chopped.
7. You need 4 cups of Vegetable Stock (or chicken).
8. It's 3 cups of Water.
9. Prepare of Salt to taste (You can add pepper).
10. It's 1 tbsp of Vegetable Oil.
11. You need handful of Chives and dry Parsley.

Potato-Leek Soup. this link is to an external site that may or may not meet accessibility guidelines. Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture. This is a recipe you can assemble in the slow cooker and leave for the whole day, coming home to the sweet, earthy, caramel perfume of long-cooked leeks and potato.

Potato, Leek, Lentil, Pancetta Soup instructions

1. In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste..
2. Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲.

In a large soup pot over medium heat, melt the butter and add the bacon. Small French green lentils (also called Puy lentils) are great for soups because they hold their shape well. A portion of this soup is pureed to lend body, but you can omit that step if you prefer. To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Purée the soup using a blender to get a creamy consistency.

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