Leek & pancetta soup with cheese croûtes

Name: Leek & pancetta soup with cheese croûtes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp oil; 2 leeks, sliced; 77 g Cooks' Ingredients Beechwood Smoked Pancetta; 300 g King Edward potatoes, diced; 600 ml chicken stock; 4 sliced French bread; 25 g Cheddar cheese, grated

The pancetta in this satisfying soup adds a salty, smokey depth of flavour, whilst the cheddar topped bread gives the dish a satisfying crunch.

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Serves2
CourseStarter
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

1 tbsp oil
2 leeks, sliced
77g Cooks' Ingredients Beechwood Smoked Pancetta
300g King Edward potatoes, diced
600ml chicken stock
4 sliced French bread
25g Cheddar cheese, grated

Method

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.
Using a stick blender, blitz gently keeping a nice chunky texture.
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.