Potato, Leek and Pancetta Soup
Looking for a delicious and comforting soup to warm you up on a cold day? Look no further than this hearty and flavorful Potato, Leek, and Pancetta Soup by Chef Anne Hicks, made with Wurzpott's high-quality spices and herbs.
At Wurzpott, we believe that great food starts with great ingredients, which is why we're passionate about using only the best organically grown vegan spices and herbs from around the world. Our spices and spice blends are extensively tested and finely tuned, making them ideal for beginners just learning to cook at home, expert home chefs, professional chefs, and anyone who wants more delicious food.
For this recipe, we'll be using Wurzpott Provence and Wurzpott Lemon Peppa to add amazing aromatics and fresh flavors to the soup. These spices are guaranteed fresh and have been sealed to lock in the flavor and freshness for months, ensuring that your soup will taste like it was just picked.
This soup is not only delicious but also easy to make, thanks to Wurzpott's convenient spice blends. By using only the freshest and highest-quality ingredients, you can enjoy a soup that's not only satisfying but also healthy and nutritious.
We hope you enjoy this Potato, Leek, and Pancetta Soup recipe by Chef Anne Hicks. Don't forget to share your creations on social media using the hashtag #WurzpottSpices. And if you're not completely satisfied with our spices, we offer a 30-day money-back guarantee. Try them today and taste the difference!
Potato, Leek and Pancetta Soup
Chef Anne Hicks
Enjoy a hearty and comforting bowl of soup with our Potato, Leek and Pancetta Soup recipe, created by Chef Anne Hicks exclusively for Wurzpott. Made with high-quality ingredients, including organic vegan spices and herbs, this soup is perfect for beginners and expert home chefs alike.
The blend of savory pancetta, aromatic leeks, and tender diced potatoes are perfectly seasoned with our Wurzpott Provence and Lemon Peppa spice blends, giving the soup a fresh and flavorful taste.
To add some heat, finish off the dish with Wurzpott Chile Threads, and a squeeze of lemon juice for a touch of brightness. Indulge in the delicious flavors of this soup knowing it's made sustainably and with guaranteed freshness, thanks to our special Wurzpott Aroma-Safe Process.
6 Potatoes, diced
4 Leeks, quartered and chopped
4 cups Chicken Stock
2 cups Pancetta
2 tablespoons Wurzpott Provence
1 tablespoon Wurzpott Peppa Lemon
2 cups Heavy Cream
Lemon Juice, fresh squeezed half a lemon
Wurzpott Chile Threads for topping, to taste
Salt & Pepper, to taste
Extra Virgin Olive Oil, to taste
In a dutch oven or large pot, cook pancetta over medium heat, rendering fat for approx 4 minutes then add the leeks.
Cook until the leeks begin to soften (about 5 minutes).
Add 1 Tablespoons Wurzpott Lemon Peppa cook a further 30 seconds
Add 2 Tablespoons Wurzpott Provence
Add Juice of 1/2 Lemon
Add the potatoes and stir.
Add chicken stock and increase the heat to medium high and bring to a boil.
Reduce the heat to medium, and let simmer until the potatoes are tender (about 10-15 mins).
Either use a masher, an immersion blender, or a blender to roughly blend (you don’t want puree it fully, chunks are good!)
Stir in 2 Cups heavy cream black pepper and salt to taste
Drizzle with Extra Virgin Olive Oil and Wurzpott Chili Threads
- per serving
- 43 grams
- Saturated Fat
- 22 grams
- 120 milligrams
- 1219 milligrams
- 33 grams
- 4 grams
- 6 grams
- 14 grams