Preheat oven to 425˚F.
In a 10-inch, nonstick skillet, sauté the leeks in 1 tablespoon EVOO over medium-high heat. Once the leeks become soft, remove and set aside. Reserve the skillet for later.
While the leeks are cooking, in a medium-size saucepot over medium heat, cook the pancetta until golden brown. Add in garlic and cook for 1-2 minutes, until fragrant. Add the stock to the pancetta and garlic, and let come up to a boil.