Potato, Leek and Broccoli Soup with Pancetta Crumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 tablespoon(s) butter |
2 tablespoon(s) oil |
6 leeks thinly sliced |
1 bunch(es) broccoli |
4 cup(s) chicken broth |
2 cup(s) 2% milk |
3 pound(s) yukon gold potatoes |
1 loaf(s) sourdough bread |
1/4 cup(s) canola oil |
2 ounce(s) pancetta |
2 tablespoon(s) sage |
1 tablespoon(s) rosemary |
Directions:
1. Cook leeks, potatoes and broccoli over high heat for 10 minutes. Add stock and 6 cups of water and bring to a boil. Simmer till veggies are tender (about 10 minutes). Puree soup. season to taste and stir in milk.
2. Pulse bread crumbs in food processor. Melt 4 T butter and cook break, pancetta and spices.
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