– 2 leeks
– 10.5 oz of potatoes
– 17 fl oz of vegetable broth
– 4 slices of pancetta
– 3 tablespoons of pine nuts
– 6.7 fl oz of milk
– Olive oil
– salt and pepper



  1. Peel the potatoes, cut them into small pieces
  2. Wash the leeks and cut them into rounds, removing the green part. Fry the leeks in a pan with 2 tablespoons of olive oil for about 10 minutes
  3. Add the potatoes, broth and milk and cook for another 15-20 minutes
  4. Blend everything and add salt and pepper to taste
  5. Toast the pine nuts in one pan and cook the pancetta in the other until it gets crispy. Serve the cream with pine nuts and pancetta.
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