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Leek & pancetta soup with cheese croûtes
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1 tbsp oil
2 leeks, sliced
77g Waitrose Cooks’ Ingredients Beechwood Smoked Pancetta
300g King Edward Potatoes, diced
600ml chicken stock
4 slices French bread
25g Cheddar cheese, grated
1. Heat the oil in a large saucepan and fry the leeks and pancetta for 3 minutes. Add the potatoes and stock, bring to the boil, cover and simmer for 10-12 minutes until tender.
2. Using a stick blender, blitz gently keeping a nice chunky texture.
3. Place the bread under a preheated grill until toasted, turn over and top with the cheese, grill for 1-2 minutes until melted and serve alongside the soup.
Typical values per serving:
This recipe was first published in October 2016.