800g potatoes, washed, peeled and diced
2 leeks, stems removed and chopped
1 onion, diced
2 garlic cloves, roughly chopped
4 cups of chicken broth or bone broth
2 cups of water
200ml cooking cream
150g pancetta, diced
1 tsp red pepper flakes
Fresh herbs of thyme and rosemary bundled together
Salt and pepper to season
Heat a cast iron saucepan over low heat and add dice pancetta. Cook for 5-7 minutes until pancetta turns golden and crispy. Remove from the heat and set aside.
In the same saucepan, add diced garlic and onions. Cook for 5 minutes until translucent and soft, remembering to scrape the bottom of the pan to collect all the flavour from the cooked pancetta.
Add leeks, red pepper flakes and herbs and stir to combine really well, cooking for a further 5 minutes to allow the leeks to soften.
Pour in the chicken stock, water and potatoes and season well with salt and pepper. Stir once again to combine well, reduce the heat and simmer for 20 minutes until the potatoes have soften.
Remove the herb bundle from the pot and using a hand mixer to blend the ingredients together, creating a thick soup. Pour cream in and blitz once again for a few seconds to combine.
Pour into bowls topped with crispy pancetta, chopped thyme and rosemary leaves and crusty bread.