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Potato Leek Soup
1 tsp. olive oil
¼ cup pancetta, diced
1 large leek, cleaned and chopped
2 cups potatoes, peeled and chopped
1 cup organic low-sodium chicken stock
1 ½ cup water
In small pan render fat from pancetta by browning on medium heat until pancetta is beginning to turn brown.
In separate pan, sauté leeks in olive oil until slightly softened. Add rendered pancetta, potatoes, chicken stock and water. Simmer on low heat for 30 minutes or until potatoes are fork tender.
Separate liquid and place food in a blender and begin to blend adding liquid little by little until the preferred consistency is met.
