Potato Leek Soup with Crispy Pancetta and Chive Oil (30-Minute)
Velvety, spoon-coating broth flecked with soft ribbons of leek and tender potato offers a smooth, satisfying mouthfeel, while crispy pancetta adds a salty crunch. A drizzle of vibrant chive oil lifts the dish with fresh herbal color and a mild oniony note.
Use Yukon Gold or russet potatoes for the best texture; Yukon Golds break down slightly for a naturally creamy body while russets yield a fluffier puree. Swap pancetta for bacon or omit for a vegetarian version; replace chicken stock with vegetable stock and finish with a splash more cream for richness. For a lighter soup, skip the cream and stir in a tablespoon of olive oil just before serving.
Serve this soup as a starter for dinner parties, a warming weeknight main with crusty bread, or a make-ahead lunch — it reheats well and benefits from an extra drizzle of chive oil and a handful of crisp pancetta right before serving. Store leftovers refrigerated up to 3 days or freeze without the chive oil and pancetta for up to 2 months.
How to Make It
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1
Prepare ingredients: peel potatoes if desired and cut into 2–3 cm cubes. Trim root end and dark green tops from the leek, slice white and light-green parts into 5 mm rounds, then rinse in a bowl of cold water to remove grit.
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2
Cook pancetta: heat a medium skillet over medium heat, add pancetta and cook until crisp, about 6–8 minutes. Transfer pancetta to a paper-towel-lined plate and reserve skillet fat.
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3
Sweat leeks: melt butter with 1 tbsp olive oil in a 4–5 liter pot over medium heat. Add the drained leeks and a pinch of salt; cook, stirring occasionally, until softened and translucent, 5–7 minutes without browning.
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4
Simmer potatoes: add the potato cubes, reserved skillet fat (or remaining olive oil), bay leaf and chicken stock to the pot. Bring to a simmer, reduce heat, and cook until potatoes are very tender, 12–15 minutes.
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5
Blend soup: remove and discard the bay leaf. Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender and return to the pot. If too thick, add up to 120 ml more stock to reach desired consistency.
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6
Finish with cream and seasoning: stir in heavy cream, 1 tsp salt and black pepper; simmer 1–2 minutes to warm through. Taste and adjust seasoning; add a few drops of lemon juice if you want a brighter finish.
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7
Make chive oil: while soup simmers, combine chives and remaining 2 tbsp olive oil in a small blender or food processor and pulse until bright green and slightly emulsified. Season with a pinch of salt.
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8
Serve: ladle soup into bowls, sprinkle with crisp pancetta, and drizzle with chive oil. Offer extra black pepper at the table.
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