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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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.
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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