Dilly Potato Leek Soup
4 cups chicken stock
Croutons to garnish
2 leeks, finely chopped
3 celery stalks, finely chopped
2.5 lbs yukon gold potatoes, diced into 1 cm cubes
4 cloves garlic, minced
1 bunch dill
Lemon
3 oz pancetta, cubed
Plain Skyr to garnish
Pre Recipe Prep
Crisp your pancetta
Add diced pancetta to your pot and turn to medium heat. Cook until fat has rendered and pancetta is crispy. Remove from pot, leaving fat behind, place on paper towel and set aside.
Start your soup
Heat your pot to medium high heat. If your pan is looking dry, add 1 tbsp olive oil to your existing rendered fat and warm. Add sliced leeks and celery with a pinch of salt and a few cracks of black pepper. Cook for 3 minutes until tender. Add minced garlic and cook for 1 minute. Add diced potatoes and 4 cups broth and bring to a simmer. Cover and cook for 15 minutes over medium heat until potatoes are tender.
Finish your soup
Once potatoes are tender, mash down some with a spoon to thicken up the soup - as much as you'd like, I just do a couple mashes to keep it chunky. Remove from heat and add almost all your finely chopped dill, leaving just enough to garnish. Drizzle with 1-2 tsp lemon to taste.
Serve
Serve soup with plain skyr, croutons, the crisped pancetta, celery leaves, fresh dill and enjoy!
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