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Essential Vegetable Oil1litre
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21p/100mlThe pancetta in this satisfying soup adds a salty, smokey depth of flavour, whilst the cheddar topped bread gives the dish a satisfying crunch.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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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62p each est.Price per unit
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£3.10Price per unit
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£1.75Price per unit
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66p/100g0 added
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£6.60/kg