1 Rinse and cut the leeks into thin rings. Peel the potatoes and dice. Peel the garlic and chop finely. Cut the pancetta into strips and sauté with the garlic in hot oil for 1-2 minutes. Sauté the leeks briefly, add the potatoes and the broth. Add the bay leaves to the soup. Season with salt, pepper, and nutmeg. Let simmer for about 20 minutes.