Leek & pancetta soup with cheese croûtes

Leek & pancetta soup with cheese croûtes

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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,741kJ/ 653kcals

Fat

28.1g

Saturated Fat

9.5g

Carbohydrates

76.2g

Sugars

6.5g

Fibre

7.2g

Protein

23.9g

Salt

3.1g

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