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Photo of Potato, leek and saffron soup with crispy pancetta by WW

Potato, leek and saffron soup with crispy pancetta

7
Points®
Total Time
45 min
Prep
35 min
Cook
10 min
Serves
4
Difficulty
Moderate
Spice up the ol’ potato and leek soup with some fragrant and vibrant saffron topped with crispy pancetta.

Ingredients

Olive oil

1 tbs

Garlic

2 clove(s)

Fresh thyme

1 tbs, chopped

Leek

2 whole, thinly sliced

Celery

2 stick(s), thinly sliced

Cauliflower

2 cup(s), coarsely chopped

Potato(es)

500 g, coarsely chopped

Salt reduced chicken stock

6 cup(s), (1.5 Litres)

Dried saffron

¼ tsp

Pancetta

64 g, (buy 4 x 20g slices, fat trimmed)

Light cream

1 tbs

Fresh flat-leaf parsley

1½ tbs, finely chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook garlic, thyme, leek and celery, stirring, for 10 minutes or until vegetables have softened. Add cauliflower and potatoes and cook, stirring, to coat in leek mixture.
  2. Add stock and saffron and bring to the boil. Reduce heat and simmer, partially covered, for 25 minutes or until potatoes are tender. Season with salt and pepper.
  3. Meanwhile, preheat grill on high. Line a baking tray with foil. Grill pancetta, turning halfway through cooking, for 5 minutes or until crisp. When cool enough to handle, break pancetta into bite-sized pieces.
  4. Using a stick blender, blend soup until smooth. Reheat over medium heat if necessary. Divide among bowls. Drizzle with cream and top with parsley and pancetta. Sprinkle with pepper to serve.

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