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Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF
Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF

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A large assortment of easy health snacks is easily obtainable. Determining to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to vickys leek & potato soup with pancetta gf df ef sf nf recipe. You can cook vickys leek & potato soup with pancetta gf df ef sf nf using 8 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
  1. Provide olive oil
  2. Prepare pancetta, cubed
  3. Use large leeks, trimmed & sliced
  4. Prepare garlic, minced
  5. Prepare thyme leaves
  6. Get gluten-free vegetable stock
  7. Get potatoes, peeled & sliced
  8. Get salt & pepper
Instructions to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
  1. In a large pan, heat the olive oil and cook the pancetta cubes until crisp
  2. Remove from the pan with a slotted spoon and set aside
  3. Add the leeks, garlic & thyme to the pan and cook on a low heat for around 15 minutes until the leeks are nice and soft
  4. Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft
  5. Let the soup cool a bit then puree the whole lot in a blender. Return to the pan and add in the pancetta, reserving some for garnish
  6. Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta

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