Start this recipe by heating the oil and butter in a large saucepan. Add in the red onion, garlic and sliced leeks and sauté for a few minutes. Add the chopped potatoes and continue to cook for 2 more minutes. Add in the vegetable stock, herbs and season well with salt and pepper. Lower the heat, and simmer the soup for 15-20 minutes, or until the potatoes are soft. Pour in the skimmed milk and turn off the heat. Meanwhile, put the pancetta in an oven-proof dish, and grill for a few minutes until golden and crispy. When you are ready to serve the soup, remove the thyme and bay leaf. Pulse the soup with a blender till smooth and pour into your serving dishes. Drizzle over the pouring cream, and finally sprinkle over the crispy pancetta.

Suggested accompanying wine: DELICATA Victoria Heights Chardonnay Superior D.O.K. Gozo

Serves 6

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