Best Ways to cook Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF

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Before you jump to Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Will Help You Stay Fit And Also Healthy.

Many people do not realize that the foods you select can either help you to be healthy or can negatively effect your health. Something that you should not eat no matter what is the varied foods that you will acquire at all of those fast food places. These kinds of foods are filled with bad fat and also have hardly any nutritional value. This is why we are going to be going over the healthy foods that you should be consuming that will have a beneficial effect on your health.

Citrus fruit will be one of the better things that you might have for your desserts, instead of having a piece of cake or ice cream. Together with vitamin C, you will realize that there are lots of other health benefits that you will find in these fruits. One desert that I have always enjoyed is orange pieces mixed together with shredded coconut and mixed together with a mild honey dressing.

By simply following some of the suggestions above you will see that you will end up living a healthier life. Also if you remove all the refined food that you really should not be eating anyway, you might find that you could end up living a longer life.

We hope you got insight from reading it, now let's go back to vickys leek & potato soup with pancetta gf df ef sf nf recipe. To cook vickys leek & potato soup with pancetta gf df ef sf nf you need 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:

1. Take 1 tbsp of olive oil.
2. Take 200 grams of pancetta, cubed.
3. Get 4 of large leeks, trimmed & sliced.
4. You need 1 clove of garlic, minced.
5. Use 2 tsp of thyme leaves.
6. Use 1100 ml of gluten-free vegetable stock.
7. Use 450 grams of potatoes, peeled & sliced.
8. Provide of salt & pepper.

Instructions to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:

1. In a large pan, heat the olive oil and cook the pancetta cubes until crisp.
2. Remove from the pan with a slotted spoon and set aside.
3. Add the leeks, garlic & thyme to the pan and cook on a low heat for around 15 minutes until the leeks are nice and soft.
4. Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft.
5. Let the soup cool a bit then puree the whole lot in a blender. Return to the pan and add in the pancetta, reserving some for garnish.
6. Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta.

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