It is winter food season which means soup time. I love Potato Leek soup. It’s simple and comforting. This version, adapted from The Food of France (one of my all time favorite cook books), adds a bit of rosemary and pancetta to flavor it up.
3 Leeks, white parts only, sliced
1 Clove Garlic, chopped
1 Stock Celery, chopped
1 Small Onion, chopped
3 Cups Chicken Stock
2 cups Potatoes, cubed
3 tbs Butter
2 Sprigs Rosemary
1/2 cup Pancetta, cubed
1. In a large pot sauté 2 tbs butter, leeks, garlic, celery, and Onion. cook on low for 15 minuets or until soft. Don’t brown.
2. Add potatoes and stock turn up heat until it boils. Then let simmer for 20 minuets.
3. While the soup is simmering, heat remaining butter in a skillet and add pancetta and rosemary. Cook for 5 minuets.
4. Puree soup and mix in the rosemary and pancetta mixture. Add salt and pepper to taste.