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Potato Leek Soup with Pancetta
and warm shaved brussels sprouts salad

Active: 40 minTotal: 40 min
20170102 potato leek pancetta soup nm 4.jpg?ixlib=rails 2.1

This wintery soup and salad combo plays with savory and sweet flavors and got great reviews when first featured in 2017. A quick saute of the shaved brussels sprouts brings out their natural sweetness and bright green color.
Smarts: While great served warm in this meal, the brussels sprouts salad will keep for several days in the fridge and is just as good served slightly chilled.
Smarts: The soup could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Servings:
4
Metric
Potato Leek Soup with Pancetta:
  • Leeks - 2, sliced and rinsed
  • Potatoes, russet - 1 lb, peeled and chopped
  • Oil, cooking - 1 Tbsp
  • Pancetta - 4 oz (look for this pre-chopped in the deli section)
  • Butter - 3 Tbsp
  • Flour - 3 Tbsp
  • Stock, any type - 3 cups
  • Vinegar, white wine - 1 tsp
  • Yogurt, plain or Greek - 4 Tbsp
Warm Shaved Brussels Sprouts Salad:
  • Brussels sprouts - 10 oz, trimmed and thinly sliced (look for pre-shredded to save time)
  • Cheese, Parmesan - 2 oz, grated
  • Dates, dried - 6, thinly sliced (sub dried cranberries, ~⅓ cup for 6 dates)
  • Oil, olive - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Almonds, sliced - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Brussels sprouts / Cheese - Slice off and discard stems of brussels sprouts. Prep by hand or use a food processor (which will make prep go very fast). Add shredding attachment to bowl and feed brussels sprouts through shredder. Wipe out bowl and put standard blade attachment in food processor. Chop cheese into large chunks and pulse in the food processor until grated. Store cheese and brussels sprouts separately. (Can be done up to 5 days ahead)
  2. Leeks / Dates - Prep as directed and store separately. (Can be done up to 4 days ahead)
  3. Potatoes - Peel and chop potatoes. If prepping ahead, soak potatoes in water to prevent them from turning brown. (Can be done 1 day ahead)

Make

  1. Heat a saucepan over medium-high heat. Add cooking oil (the portion for the soup) and then pancetta to heated oil. Saute pancetta until crisp and fat has rendered, 2 to 4 minutes.
  2. Use a slotted spoon to transfer pancetta to a paper towel-lined plate. If there is excess grease in pan, drain off all but ~1 Tbsp / 15 mL (for 4 servings; adjust if customizing), or if the pan is dry, add a splash of cooking oil. Add leeks with a pinch of salt and saute until leeks soften and start to turn golden brown in spots, 2 to 4 minutes. Add butter and stir until butter melts. Sprinkle flour over top and stir until no dry spots of flour remain.
  3. Add stock while whisking to incorporate with flour. Add potatoes and vinegar and bring to a boil. Place a lid on the pan and reduce heat to a low simmer. Simmer until potatoes are tender, 12 to 15 minutes.
  4. While soup simmers, in a large serving bowl whisk together olive oil, mustard, and maple syrup. Set aside.
  5. Heat a wok or skillet over medium-high heat. Add cooking oil (the portion for the brussels sprouts) and then brussels sprouts to heated oil. Saute until brussels sprouts turn bright green but still have some crunch, 1 to 3 minutes.
  6. Add brussels sprouts to serving bowl with prepared dressing. Add cheese, dates, and almonds and toss to combine.
  7. When potatoes are cooked, blend soup with an immersion blender until smooth (skip this if you would prefer a chunky soup). Taste and season with some salt.
  8. Serve soup with a spoonful of yogurt and pancetta on top. Enjoy with warm brussels sprouts salad on the side.
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Reviews

This meal has 48 reviews

I didn't follow this recipe very closely, I'm afraid. No pancetta, since I'm a vegetarian. Was going to make coconut bacon bits, but in the end, I didn't want to go to the trouble. I couldn't find celery root to save my life, so I used regular celery. Perhaps because of the substitution, I found that it needed some creaminess, so I added a little half and half. Finished it with a dash of Old Bay seasoning, Parmesan cheese, and a swirl of olive oil.

By: Rachel
Posted: Mar 21, 2019
Diet: Paleo

Very tasty as always! Always a favorite soup. We love the prosciutto in it.

By: Kathryn
Posted: Mar 16, 2019
Diet: Original

I liked this but felt it was missing cream. I added about 1/4 cup instead of sour cream. Needs extra salt also. The prosciutto didn't add anything to the soup but had enough for the salad were it shined.

By: Twyla
Posted: Mar 15, 2019
Diet: Original

Loved this! Added some extra chicken stock (I always need to add more stock to my CS soups), perhaps I just like my soups a bit thinner. Made the Brussels sprouts last night to eat with our pizza and reheated leftovers for tonight. I'll definitely make this again. Excited for our leftovers for lunch tomorrow!

By: Julie
Posted: Mar 11, 2019
Diet: Paleo

I really liked this. I needed to add a lot more salt at the end than I expected, and I added the yogurt to the soup before serving, but it all came together really well. I skipped the side salad because I thought the soup would be filling enough and I was right.

By: Chelsea
Posted: Mar 09, 2019
Diet: Original

Saved some of the unblended soup and had that later--I think I preferred the chuncky style. Brussel sprouts fans here and this was super!

By: Mark
Posted: Mar 08, 2019
Diet: Vegetarian