Simple Potato Pancetta Soup
Chilly days are around the corner which inevitably means cravings for comforting, steaming bowls of soup. I love that the simplest most basic ingredients can be turned into something so nourishing and delicious. I’m on a mission to make sure there is soup in our fridge ready whenever those cravings strike. This recipe for Potato Pancetta Soup has 5 basic ingredients but result is magic.
Simple Potato Pancetta Soup
Servings 4
Equipment
- blender, immersion blender or food processor
Ingredients
- 3/4 cup Pancetta cubed ( 115g )
- 1 tbsp butter
- 6 White Potatoes peeled and cut and cubed
- 2 medium Onions diced
- ½ tsp Black pepper
- 4 cups Chicken broth
- salt to taste
- ½ cup 35% cream optional
Instructions
- Brown pancetta with 1 tablespoon butter on medium heat for 4-5 minutes or until crispy.
- Remove pancetta from the pot leaving grease in the pot. The bottom of the pot may be brown that’s good!
- If there wasn’t much fat rendered from the Pancetta add another tablespoon of butter and sauté the onions with ground pepper in the fat for about 3 minutes on medium low heat. *If you are using regular bacon see recipe notes
- Add cubed potatoes to the pot and continue to brown for another few minutes.
- Pour broth into pot and with a rubber spatula, try to scrape any of that yummy brown goodness that was on the bottom.
- Bring soup to a boil. Turn heat down to low, cover and simmer for 20 minutes
- Blend with immersion blender or let cool for at least 15 minutes and blend in blender or processor until smooth. Add cream just before serving. Taste for salt.
- Add crispy Pancetta on top of each serving
Notes
*if you use regular bacon omit the butter from the recipe. Dice sliced bacon and fry until crispy. Reserve 1 tablespoon or so of the grease to sauté the onion and discard the rest.
Simple Potato Pancetta Soup
Servings 4
Equipment
- blender, immersion blender or food processor
Ingredients
- 3/4 cup Pancetta cubed ( 115g )
- 1 tbsp butter
- 6 White Potatoes peeled and cut and cubed
- 2 medium Onions diced
- ½ tsp Black pepper
- 4 cups Chicken broth
- salt to taste
- ½ cup 35% cream optional
Instructions
- Brown pancetta with 1 tablespoon butter on medium heat for 4-5 minutes or until crispy.
- Remove pancetta from the pot leaving grease in the pot. The bottom of the pot may be brown that’s good!
- If there wasn’t much fat rendered from the Pancetta add another tablespoon of butter and sauté the onions with ground pepper in the fat for about 3 minutes on medium low heat. *If you are using regular bacon see recipe notes
- Add cubed potatoes to the pot and continue to brown for another few minutes.
- Pour broth into pot and with a rubber spatula, try to scrape any of that yummy brown goodness that was on the bottom.
- Bring soup to a boil. Turn heat down to low, cover and simmer for 20 minutes
- Blend with immersion blender or let cool for at least 15 minutes and blend in blender or processor until smooth. Add cream just before serving. Taste for salt.
- Add crispy Pancetta on top of each serving
Notes
*if you use regular bacon omit the butter from the recipe. Dice sliced bacon and fry until crispy. Reserve 1 tablespoon or so of the grease to sauté the onion and discard the rest.
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