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Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF
Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF

Before you jump to Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Be smart when you do your food shopping. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a busy grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to go to your apartment and make a little something from your kitchen. Fill your cupboards with healthy foods. This makes it easy to have a good meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are a lot of things that work toward your getting healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. Little things, when done every day, can do a lot to make it easier to get healthy and lose pounds. Make smart choices every day is a great start. Getting as much exercise as possible is another factor. The numbers on the scale aren’t the only indication of your lifestyle choices. It is more about making your body as strong as it can be.

We hope you got insight from reading it, now let’s go back to vickys leek & potato soup with pancetta gf df ef sf nf recipe. To make vickys leek & potato soup with pancetta gf df ef sf nf you only need 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
  1. Take olive oil
  2. Use pancetta, cubed
  3. Use large leeks, trimmed & sliced
  4. Take garlic, minced
  5. Use thyme leaves
  6. Prepare gluten-free vegetable stock
  7. Prepare potatoes, peeled & sliced
  8. Get salt & pepper
Instructions to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
  1. In a large pan, heat the olive oil and cook the pancetta cubes until crisp
  2. Remove from the pan with a slotted spoon and set aside
  3. Add the leeks, garlic & thyme to the pan and cook on a low heat for around 15 minutes until the leeks are nice and soft
  4. Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft
  5. Let the soup cool a bit then puree the whole lot in a blender. Return to the pan and add in the pancetta, reserving some for garnish
  6. Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta

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