Potato & Pancetta Soup

The pancetta packs a load of flavour into the soup. If you don’t have pancetta you can substitute with smokey short cut bacon, fat removed of course. This is a thick soup so if you prefer a thinner texture then add another cup of water or stock.

This recipe is low fat, low sodium, low sugar, dairy free.

Ingredients

• 2 tbsp. olive oil
• 5 med-large potato, peeled & chopped
• 1 large onion, chopped
• 2 thick slices pancetta, most of the fat removed, chopped
• 1 celery stalk chopped
• 3 cups chicken stock, salt reduced
• 3 cloves garlic. crushed
• ½ leek, washed and sliced
• Sprinkle of thyme
• Cracked pepper to taste

Method

1. In a large pot heat 1 tbsp. olive oil on med heat and sauté onion until softened, approx. 5 mins.   Add leek and sauté a further 5 mins.  Take out of pan, place on a plate and set aside.
2. Heat remaining olive oil and cook the pancetta until browned.
3. Add onion/leek back to pan, now include the celery and stir for 2 mins.
4. Add chopped potato, sprinkle of thyme, garlic and season with cracked pepper and stir for 1 minute.
5. Add stock and bring to boil.  Simmer for 1 hour then blend with a stick blender or mixer.
6. Option to serve with croutons made from multigrain toast cut into little squares.