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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.
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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