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
