Easy Recipe: Appetizing Potato, Leek, Lentil, Pancetta Soup

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Before you jump to Potato, Leek, Lentil, Pancetta Soup recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

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Green tea is truly great for your mood. You were simply expecting to read that, weren’t you? Green tea is rich in an amino acid known as L-theanine. Studies have shown that this amino acid essentially stimulates brain waves. This will better your brain’s focus while at the same relaxing the rest of your body. You knew that green tea helps you feel a lot healthier. And now you are aware that it can help you be happier too!

As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to potato, leek, lentil, pancetta soup recipe. You can cook potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you achieve it.

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

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

Steps 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 🥖🍲.

Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. I also used an immersion blender to puree everything after the potatoes were soft because I prefer a creamy potato soup instead of a chunky one (Although I did separate out some of the leeks first to leave them whole). On another baking sheet lined with parchment paper, lay out pancetta slices in a single layer. Place both baking sheets in the oven and cook until croutons are toasted and pancetta is crispy. This easy potato leek soup is one of my family's favorite, the flavor of leek blended with potato's texture combined really well.

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