Leek Soup with Crispy Pancetta

Oh my God. This was a luxurious, tasty and healthy soup... no cream at all... just pure veggies and chicken stock.

One of our favorite restaurants serves a "potage du jour" which is either carrot, asparagus or leek soup. Delicious....so I have re-created my version of it because leeks were on sale this week at my local grocery store. Chances are, you have all the other ingredients at home in your fridge!

Enjoy.

In a large soup pot:

1. Heat up olive oil

2. Add all at once: 4 cleaned, chopped leeks, 3 cloves of minced garlic, 2 minced shallots, 1 chopped jarred roasted red pepper, 1 cubed stock of celery, 2 cubed potatoes, 1 tsp dry basil, oregano and pepper and 2 bay leafs. Then saute in oil for 5 minutes until softened.

3. Then add 4-5 cups of chicken broth (enough until all your veggies are covered).

4. Bring to a boil, then simmer on low for 20 minutes.

5. Remove the 2 bay leafs and with a hand-held or regular blender, puree the soup until it becomes "potage" and all ingredients are well blended. It will have the richest, thickest consistency.

6. Finally, add a few slices of fried, crumbled pancetta and serve.

***Also, before serving, add the amount of salt you think it needs.

Moolicious!