Creamy Potato And Pancetta Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 None leek, washed and thinly sliced
3 cloves garlic, crushed
1 lb potatoes, peeled and chopped
5 cups vegetable or chicken stock
4 slices pancetta
1 1/4 cups heavy cream
None None Shaved Parmesan cheese, chives, crusty bread, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
Heat oil in a large saucepan on medium heat. Saute leek and garlic for 3-4 mins, until tender. Add potato and stock. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 mins, until vegetables are tender.
Meanwhile, arrange pancetta in a single layer on prepared pan. Bake for 5-8 mins, until crisp. Break into pieces.
Puree soup with an immersion blender or in food processor until smooth. Return to saucepan. Stir in 1 cup of the cream, and reheat gently on medium heat. Serve topped with a drizzle of remaining cream, pancetta, Parmesan cheese and chives. Accompany with bread.