Creamy Potato Leek Soup with Crispy Guanciale

Steps

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1. 1
   Wash the leeks thoroughly, making sure to clean out any dirt trapped between the leaves.
   ▶ ≈0:00
2. 2
   Heat olive oil in a pot and add the leeks, sautéing until fragrant.
   ▶ ≈0:33
3. 3
   Add chopped potatoes to the pot and cook for about three minutes, stirring occasionally.
   ▶ ≈0:54
4. 4
   Pour in hot chicken stock to cover the vegetables. Bring to a boil, then reduce heat to low.
   ▶ ≈1:16
5. 5
   Simmer for about 45 minutes until the potatoes and leeks are very tender. Taste and season with salt as needed.
   ▶ ≈1:36
6. 6
   Cut the guanciale into small pieces and fry in a skillet until crispy. Drain on paper towels.
   ▶ ≈1:49
7. 7
   Blend the cooled soup until smooth using an immersion blender or regular blender.
   ▶ ≈2:23
8. 8
   Brush ciabatta bread with olive oil, toast in the oven until golden and crispy, then rub with fresh garlic.
   ▶ ≈2:08
9. 9
   Ladle the soup into bowls, top with crispy guanciale and grated Parmigiano-Reggiano, and serve with garlic-rubbed ciabatta.
   ▶ ≈2:37