Recipe: Leek, Potato and Pancetta Soup

Continuing the potato loving... making soups is a new venture for me, ever since I stumbled across the Covent Garden Soup recipe book a few weeks ago - they are ridiculously easy to make and you really can put whatever you want in them, great for clearing out the cupboards.  Plus, they freeze well.  I use my leftover takeaway boxes to make servings and keep them in the freezer.  Perfect for a cold autumn evening - plus if you're a bit of a tidy-nut like me, it's quite therapeutic to 'waste not, want not.'  This recipe came about after making a standard leek and potato soup, and wanting a little more punch/flavour..

Ingredients:

(for 4-6 portions)

. 1 tablespoon of vegetable oil

. 1 large onion - preferably a few days old for additional sweetness

. 225g/8oz of boiled-till-soft potato (sweet potatoes work brilliantly too)

. 2 large leeks - sliced

. 2 pints of vegetable stock - homemade is best, but if bought buy fresh not granulated/OXO

. 150ml of cream, creme fraiche or unsweetened yoghurt

. Salt and ground black pepper

. 100g of pancetta (bacon and salted ham works well too)

Preparation time: 20 minutes

Cooking time: 20 minutes

Having boiled the potatoes, heat the oil in a large saucepan and lightly fry the pancetta and onion (and spice if you wish - suprisingly cumin or a pinch of cinnamon tastes amazing).  Add the leeks and potatoes after 2 minutes. After a few minutes more (when the ham is cooked pink and the onions are softening) add the vegetable stock and allow to boil.  Simmer until the vegetables are soft/tender - test using a fork.

Pour mixture into a new, clean pan and add the cream/yoghurt.  With an electric blender (you will definitely need one of these, for sanity's sake) mix until ingredients are altogether.  Heat until cooked through, and serve.

South Molton St Starving

xoxo