Potato & Pancetta Soup

Ingredients

• 2 tbsp. olive oil
• 5 med-large potato, peeled & chopped
• 1 large onion, chopped
• 2 thick slices pancetta, most of the fat removed, chopped
• 1 celery stalk chopped
• 3 cups chicken stock, salt reduced
• 3 cloves garlic. crushed
• ½ leek, washed and sliced
• Sprinkle of thyme
• Cracked pepper to taste

Method

1. 1In a large pot heat 1 tbsp. olive oil on med heat and sauté onion until softened, approx. 5 mins. Add leek and sauté a further 5 mins. Take out of pan, place on a plate and set aside.
2. 2Heat remaining olive oil and cook the pancetta until browned.
3. 3Add onion/leek back to pan, now include the celery and stir for 2 mins.
4. 4Add chopped potato, sprinkle of thyme, garlic and season with cracked pepper and stir for 1 minute.
5. 5Add stock and bring to boil. Simmer for 1 hour then blend with a stick blender or mixer.
6. 6Option to serve with croutons made from multigrain toast cut into little squares.