Easiest Way to Prepare Gordon Ramsay Potato, Leek, Lentil, Pancetta Soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, potato, leek, lentil, pancetta soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Potato, Leek, Lentil, Pancetta Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Potato, Leek, Lentil, Pancetta Soup is something which I have loved my whole life. They are nice and they look fantastic.

Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. You could make many alterations to the recipe depending on your taste - add a potato for soup a little thicker, substitute barley for Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.

To get started with this particular recipe, we have to prepare a few components. You can cook potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:

1. Take 6 good size Potatoes, diced
2. Take 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
3. Prepare 1 chunk of Pancetta (I used “hot”)
4. Take 1 clove Garlic
5. Prepare 1/2 cup Orange Lentils (Dry)
6. Take 2 Onions coarsely chopped
7. Prepare 4 cups Vegetable Stock (or chicken)
8. Prepare 3 cups Water
9. Prepare Salt to taste (You can add pepper)
10. Prepare 1 tbsp Vegetable Oil
11. Get handful Chives and dry Parsley

Here what you need: Leeks - essential for a LEEK soup!! Though if you are desperate to make this an leeks. Classic potato leek soup has all the comforts of cold weather-cooking wrapped into one — a good bit of butter, slightly caramelized leeks and onions, creamy Yukon gold potatoes, and a splash of heavy cream for good measure. Our version of this homey vegetarian soup takes little lift on your part, while.

Instructions to make Potato, Leek, Lentil, Pancetta Soup:

1. In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste.
2. Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲

Classic potato leek soup has all the comforts of cold weather-cooking wrapped into one — a good bit of butter, slightly caramelized leeks and onions, creamy Yukon gold potatoes, and a splash of heavy cream for good measure. Our version of this homey vegetarian soup takes little lift on your part, while. Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. This leek and potato soup recipe is easy and delicious. Find more dinner inspiration at BBC Good Food.

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