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Potato Leek Soup with Pancetta and Roasted Shallots

Yvonne Tally
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leek
Growing up, this was my favorite soup. I’ve changed it a bit over the years and enjoy it more and more each time I make it. It was the first soup I learned to make when I was about 12 years old. It is easy, quick and packed with nutrition and flavor.

Servings: 6
chicken stock 6 cups
potatoes — peeled and cubed 6
large carrot — peeled and rough chopped 1
large leeks- white part only, chopped fine 2
pancetta — diced 3-4 slices
milk, 2% fat 1 cup
shallots — whole 3
sea salt to taste
olive oil
  • Do ahead: Preheat oven to 400 degrees. On a baking sheet, rub shallots in olive oil, coating evenly. Sprinkle with sea salt. Roast uncovered for 1 hour or until deep brown. Set aside.
  • In a large pot, big enough to hold soup, sauté pancetta until crisp, set aside
  • Sauté potatoes, carrot and leeks for 3 or 4 minutes over medium heat. Salt to taste
  • Add stock and simmer until potatoes are tender
  • Strain liquid off and set aside
  • Place solids in a food processor and puree, adding a bit of liquid to help process
  • Return puree to liquid and return to stove top and simmer
  • Add milk and bring to desire temperature
  • Chop shallots
  • Garnish with pancetta and shallots
AUTHOR

Yvonne Tally

All stories by: Yvonne Tally