Simple Way to Make Super Quick Homemade Potato, Leek, Lentil, Pancetta Soup

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, potato, leek, lentil, pancetta soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Potato, Leek, Lentil, Pancetta Soup is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Potato, Leek, Lentil, Pancetta Soup is something that I’ve loved my entire life.

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. View the recipe and nutrition for Vegan Leek Potato and Lentil soup, including calories, carbs, fat, protein, cholesterol, and more. Want to use it in a meal plan?

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:

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

Here what you need: Leeks - essential for a LEEK soup!! Though if you are desperate to make this an leeks. 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.

Instructions to make Potato, Leek, Lentil, Pancetta Soup:

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 🥖🍲

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. 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. Lentil leek soup - say that ten times fast! Lentils, leeks, mushrooms, and kale are just pure magic when unified.

So that’s going to wrap it up for this special food potato, leek, lentil, pancetta soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!