Creamy Potato Leek Soup

Makes about 6 servings

Ingredients

2 tbs butter

1 tb olive oil

3 white or yellow flesh potatoes, cut into medium sized chunks

Salt

Pepper

1 bay leaf

1/2-1 carton of vegetable or chicken broth

1 tb heavy cream

Guanciale, pancetta or bacon, cut into small pieces

Mixed fresh herbs

1. In a medium-sized or large pot, add the butter and olive oil over high heat. After the butter melts, add the potatoes and cook with salt and pepper for about 10 minutes, or until softened. Lower the heat about mid-way through.

2. Add 1 bay leaf , and then add about 1/2-3/4 carton of broth. Cover the pot with a lid. Let the potatoes cook for about 15 minutes or until softened.

3. While the soup cooks, cook the meat in a separate pan for about 3 minutes or until crispy. Set aside.

4. Remove the pot of soup from the stovetop. Using an immersion blender, blend the soup until creamy. Add more broth if needed, to make the soup more smooth. Bring the soup back to a simmer and add the cream. Let the soup cook for about 2 more minutes.

5. Assembly: Add the soup in a bowl, and top with fresh herbs and the meat.