Potato, bacon, carrot and leek soup
A simple recipe for making a soup full of genuine goodness, perfect for serving on all sorts of occasions
| Ingredients List |
|---|
| 3 potatoes |
| 4 carrots |
| Leek |
| 100 g Pancetta di Zibello Negroni |
| Rosemary |
| Extra virgin olive oil |
| Salt |
| Pepper |
Spring, summer, autumn and winter: there is a soup for every season!
What matters most is to choose tasty and interesting seasonal ingredients so that it is not only good for you but full of flavour as well. This potato, bacon, carrot and leek soup is a great classic: you can’t go wrong by serving up this warm, colourful and comforting dish.
The sweet taste of potatoes encounters the savoury flavour of bacon, and reaches perfection with the addition of leek and carrot: a concentration of flavour that is truly unique. Then all you need is a dash of black pepper and voilà, an authentic gourmet creation and a special treat for all occasions.
Whether as a starter for Sunday lunch or a complete meal for taking to the office, this recipe is sure to impress with its genuine, appealing and perfectly harmonious ingredients. It takes no time at all to prepare this easy recipe for potato, bacon, carrot and leek soup.
The Recipe:
First of all, carefully clean the potato, carrot and leek: peel and dice the potato, cut the carrots into rounds and, finally, slice the leek finely. Heat the extra virgin olive oil in a saucepan, gently fry the bacon and when ready, transfer to a plate. Now gently fry the leek on a low heat and only raise the heat when you are ready to add the potatoes and carrots. Pour over half a litre of hot water. Bring to the boil again and then reduce the heat and cook for a further thirty minutes.
Your soup will be ready when the potatoes and carrots are soft: plate up the soup and garnish with the previously fried bacon, add a sprig of rosemary and some salt and pepper to taste.
