Potato, Fennel, and Leak Soup

5 thin slices of pancetta, cubed

1 small yellow onion, chopped

2 cloves of garlic, minced

3 leeks, washed and well chopped

1 bulb of fennel, chopped

3 lbs of yukon gold potatoes, peeled and cubed

2 bay leafs

1 32 oz box of vegetable broth

salt and pepper to taste

water

1 cup whole milk

In your soup pot, cook the pancetta until crispy.  Remove and set aside to drain on a paper towel. Add the onion, leeks, garlic, fennel, bay leaves, and salt and pepper and cook over medium heat until soft. Add the potatoes, vegetable broth, and enough water to cover the ingredients.  Cover and simmer over low heat for an hour.  Remove from heat and blend the soup with a hand blender until it has reached a smooth consistency.  Put the soup over low heat and add the milk.  Stir until heated through.  Serve the soup with the sprinkled pancetta crumbs on the top.

We also made homemade garlic bread to serve with the soup, it's delicious and very easy to make.  Simply toast some bread, once toasted, rub a garlic clove over each piece and spread with butter.  Enjoy!