Potato Leek Soup with Pancetta

Ingredients

• 2 stalks leek
• 400 g waxy potatoes
• 1 Garlic clove
• 100 g pancetta
• 2 tbsp olive oil
• 1 l beef broth
• 2 fresh bay leaves
• Salt
• Nutmeg (freshly grated)
• pepper (ground)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, trim, and slice the leek into rings. Peel and cube the potatoes. Peel and finely chop the garlic. Slice the pancetta into strips and sauté with the garlic in hot oil for 1-2 minutes. Add the leeks briefly, then add the potatoes and pour in the broth. Drop in the bay leaves, season with salt, nutmeg, and pepper, and let simmer gently for about 20 minutes.

2. 2.

   Finally stir in the parsley, remove the bay leaves if desired, taste, and serve.