Creamy Potato Leek Soup Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Wash and peel the potatoes. Cut them into cubes. Clean the leeks and slice them thinly.

2. 2

   Cook the Leeks

   In a large pot, melt the butter over medium heat. Add the sliced leeks, and sauté until they are soft and translucent, about 5-7 minutes.

3. 3

   Add the Potatoes and Broth

   Add the cubed potatoes to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend partially.

5. 5

   Add Cream and Seasoning

   Stir in the heavy cream, salt, and black pepper. Heat through but do not boil.

6. 6

   Prepare the Garnishes

   While the soup is heating, cook the pancetta in a skillet until crispy. Drain on paper towels.

7. 7

   Serve

   Ladle the soup into bowls. Top with crispy pancetta, grated Parmesan cheese, and chopped parsley before serving.