zoom Leek & pancetta soup with cheese croûtes

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    Leek & pancetta soup with cheese croûtes

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    Leek & pancetta soup with cheese croûtes

    • Total time: 20 minutes 20 minutes

    Serves: 2


    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. 

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