Recipe of Favorite Potato, Leek, Lentil, Pancetta Soup
Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, How to Prepare Perfect Potato, Leek, Lentil, Pancetta Soup. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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To begin with this particular recipe, we have to prepare a few components. You can have Potato, Leek, Lentil, Pancetta Soup using 11 ingredients and 2 steps. Here is how you cook it.
I had fresh Leeks that our neighbour gave us from her garden. It was a chilly day in Toronto. Time for soup! I used what I had on hand in the house. FreeStyleCooking!
Ingredients and spices that need to be Take to make Potato, Leek, Lentil, Pancetta Soup:
- 6 good size Potatoes, diced
- 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
- 1 chunk of Pancetta (I used “hot”)
- 1 clove Garlic
- 1/2 cup Orange Lentils (Dry)
- 2 Onions coarsely chopped
- 4 cups Vegetable Stock (or chicken)
- 3 cups Water
- Salt to taste (You can add pepper)
- 1 tbsp Vegetable Oil
- handful Chives and dry Parsley
Instructions to make Potato, Leek, Lentil, Pancetta Soup
- 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.
- 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 🥖🍲
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