Potato Leek Soup
  1. Heat olive oil in a pot, fry garlic for 2 minutes over medium-high heat. Warm chicken stock in a separate pot.

  2. Add leek to garlic and sauté for 3 minutes. Stir in potatoes and sauté for another 3 minutes.

  3. Pour chicken stock into the pot, bring to a boil, then simmer on low for 45 minutes, seasoning with sea salt.

  4. Fry guanciale until crispy and set aside. Toast ciabatta drizzled with olive oil at 400°F for 5 minutes, then rub with garlic.

  5. Blend the soup until smooth. Serve topped with guanciale, pecorino, and ciabatta.

Course🍤Appetizer

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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