The weather has been wishy-washy for the last few days here in Northern Virginia. It was cold a couple of days ago, now it’s back up in the 80s and sunny. But the wind chillin’ cold from a few days ago has me hankering for a hearty and creamy bowl of soup – Creamy Potato Leek Soup with Pancetta.
1 bag of baby potatoes, cut into quarters, skin on or off (I used Dutch Yellow Baby Potatoes from Trader Joe’s)
2 tablespoons grass fed butter
1 large or 2 small leeks, cleaned & sliced thin
4 cups vegetable broth
1/2 cup of heavy whipping cream (or half and half)
2 oz. diced pancetta (I buy my pancetta at Trader Joe’s in a 4 oz. package, already diced)
4 cloves of garlic, minced
2 bay leaves
Salt and Pepper, to taste
Chives, for garnish
In a medium frying pan, cook the pancetta until golden and crispy. Remove from the pan with a strainer and set aside, leaving the remaining oil in the pan. Add 2 tablespoons of butter, the leeks, and garlic. Cook over medium high heat until leeks are just beginning to turn golden.
Fill medium pot with 2 inches of water. Once is comes to a boil, put potatoes in steamer and steam for 15 minutes. Drain water and remove steamer. In same pot, add broth, heavy cream, bay leaves, basil, tarragon, salt and pepper.
Add potatoes and leeks and simmer for about 10 minutes, stirring occasionally. Once the potatoes seem like they are breaking down, put soup into blender and blend for about 30 seconds (you can also use an immersion blender).
I didn’t want to break up all the potato pieces. I wanted to leave some whole. If you’d like a true “creamy” soup, you can certainly blend it longer.
Add the pancetta back in. Ladle into soup bowls and garnish with freshly chopped chives. Enjoy!