Creamy Potato And Pancetta Soup

• 1 tbsp olive oil
• 1 None leek, washed and thinly sliced
• 3 cloves garlic, crushed
• 1 lb potatoes, peeled and chopped
• 5 cups vegetable or chicken stock
• 4 slices pancetta
• 1 1/4 cups heavy cream
• None None Shaved Parmesan cheese, chives, crusty bread, to serve

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper.
2. Heat oil in a large saucepan on medium heat. Saute leek and garlic for 3-4 mins, until tender. Add potato and stock. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 mins, until vegetables are tender.
3. Meanwhile, arrange pancetta in a single layer on prepared pan. Bake for 5-8 mins, until crisp. Break into pieces.
4. Puree soup with an immersion blender or in food processor until smooth. Return to saucepan. Stir in 1 cup of the cream, and reheat gently on medium heat. Serve topped with a drizzle of remaining cream, pancetta, Parmesan cheese and chives. Accompany with bread.

olive oil, garlic, potatoes, vegetable, pancetta, heavy cream, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/24773 (may not work)