Creamy Potato Leek Soup with Crispy Pancetta and Brussels Sprouts
This hearty soup combines creamy blended potatoes and tender leeks with crispy pancetta for rich, savory flavor. A warm Brussels sprouts salad with dried dates, almonds, and Parmesan provides a sweet-tart contrast that perfectly complements the soup's richness. The yogurt garnish adds brightness while the pancetta delivers satisfying crunch. Perfect for cold weather dinners when you want something both comforting and sophisticated, this recipe transforms simple ingredients into an elegant meal that works equally well for weeknight dinners or casual entertaining.
Ingredients
- 2 leeks, sliced and rinsed
- 1 lb potatoes, russet, peeled and chopped
- 1 Tbsp cooking oil
- 4 oz pancetta, pre-chopped
- 3 Tbsp butter
- 3 Tbsp flour
- 3 cups stock, any typevegetable stocksame amountvegetarian
maintains flavor profile
- 1 tsp white wine vinegar
- 4 Tbsp plain yogurt, or Greek
- 10 oz Brussels sprouts, trimmed and thinly sliced
- 2 oz Parmesan cheese, grated
- 6 dried dates, thinly sliced
- 2 Tbsp olive oil
- 2 tsp Dijon mustard
- 2 tsp maple syrup
- ¼ cup sliced almonds
Instructions
- 1
Heat saucepan over medium-high heat
- 2
Add cooking oil and pancetta to heated oil
- 3
Saute pancetta until crisp and fat has rendered, 2 to 4 minutes
- 4
Transfer pancetta to paper towel-lined plate with slotted spoon
- 5
Drain excess grease leaving 1 tablespoon in pan or add splash of oil if dry
- 6
Add leeks with pinch of salt and saute until softened and golden in spots, 2 to 4 minutes
- 7
Add butter and stir until melted
- 8
Sprinkle flour over top and stir until no dry spots remain
- 9
Add stock while whisking to incorporate with flour
- 10
Add potatoes and vinegar and bring to boil
- 11
Cover and reduce heat to low simmer
- 12
Simmer until potatoes are tender, 12 to 15 minutes
- 13
Whisk together olive oil, mustard and maple syrup in large serving bowl
- 14
Heat wok or skillet over medium-high heat
- 15
Add remaining cooking oil and brussels sprouts to heated oil
- 16
Saute brussels sprouts until bright green but still crunchy, 1 to 3 minutes
- 17
Add brussels sprouts to serving bowl with prepared dressing
- 18
Add cheese, dates and almonds and toss to combine
- 19
Blend soup with immersion blender until smooth when potatoes are cooked
- 20
Taste and season with salt
- 21
Serve soup with spoonful of yogurt and pancetta on top
- 22
Enjoy with warm brussels sprouts salad on side
Tips
Look for pre-chopped pancetta in the deli section and pre-shredded Brussels sprouts to save prep time
Leave about 1 tablespoon of rendered pancetta fat in the pan for extra flavor when sauteing the leeks
Skip blending if you prefer a chunky soup texture instead of smooth
Good to Know
Refrigerate soup up to 3 days. Store Brussels sprouts salad separately up to 2 days.
Make soup base without blending up to 1 day ahead. Prepare salad dressing and store separately.
Serve soup hot with yogurt and pancetta garnish. Brussels sprouts salad is best served warm alongside.
Common Mistakes
Don't skip draining excess pancetta fat to avoid greasy soup
Avoid overcooking Brussels sprouts to maintain their crunch and bright color
Blend soup gradually to prevent splattering hot liquid
Substitutions
FAQ
Can I make this soup vegetarian?
Yes, omit the pancetta and use vegetable stock. Add extra butter or olive oil for richness and consider toasted nuts for crunch.
What if I don't have an immersion blender?
Transfer soup in batches to a regular blender, leaving room for expansion. Blend carefully with hot liquids and return to pot.
How long will leftovers keep?
Soup keeps refrigerated for up to 3 days. Store Brussels sprouts salad separately for up to 2 days for best texture and flavor.