Leek, Cabbage & Pancetta Hearty Soup

Ingredients
2 tb spoon of butter and 2 tb spoon olive oil
200 gr. Pancetta or French lardons
2 garlic cloves finely minced
1 large Leek, cut in half and sliced
1/4 cabbage finely sliced
1 Sweet potato cut in cubes
2-3 new potatoes cut in cubes, with skin on
1 Carrot cut in cubes
1 Gelatin Knorr Chicken Stock
2 Bay Leaves
1/4 tea spoon of Pepperoncino/ Chilli Flakes
Salt & Pepper to taste
Water to cover vegetables

Method
Melt the butter with olive oil and saute the garlic until translucid
Saute the Pancetta or Lardons until the fat is rendered (low heat)
Saute the Leeks, then the cabbage, sweet potato, new potatoes and carrot.
Add the chicken stock, bay leaves and Chilli flakes and cover with water.
Soft boil, until the vegetables are cooked, yet still firm.
Serve with Dinner rolls.

Bon Appetit !