Potato, Rosemary and Pancetta Soup Recipe

Name: Potato, Rosemary and Pancetta Soup
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 teaspoons olive oil; 140 g thinly sliced pancetta; 1 medium onion, diced (1 cup); 2 cloves garlic, finely chopped; 2 1/2 lb (1.25 kg) Yukon Gold potatoes, peeled and diced (about 6 cups); 6 cups chicken broth; 3/4 teaspoon salt; 1/2 teaspoon pepper; 3 small sprigs rosemary; 1/2 cup heavy whipping cream

Ingredients

2 teaspoons olive oil
140 g thinly sliced pancetta
1 medium onion, diced (1 cup)
2 cloves garlic, finely chopped
2 1/2 lb (1.25 kg) Yukon Gold potatoes, peeled and diced (about 6 cups)
6 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon pepper
3 small sprigs rosemary
1/2 cup heavy whipping cream

PREP TIME 25m	COOK TIME 55m	TOTAL TIME 1h20m
YIELD 6 servings

Instructions

In 5-quart Dutch oven, heat oil over medium heat. Cook pancetta in oil 7 to 10 minutes, turning once, until crispy and browned. Drain on paper towels. Crumble, and reserve for garnish.
Drain all but 1 tablespoon drippings from Dutch oven; place back on medium heat. Add onion; cook about 6 minutes, stirring occasionally, until softened. Add garlic; cook 1 minute. Add potatoes, broth, salt and pepper. Increase heat to medium-high. Heat to boiling. Reduce heat to medium-low; simmer 10 minutes. Add rosemary sprigs; simmer 10 minutes.
Remove from heat; remove rosemary sprigs. Let stand 10 minutes or until cool enough to transfer to blender. Fill blender one-third to half full of potato mixture. Remove or loosen centre cap from lid of blender. Cover lid with folded dish cloth, and hold it down when blending. Puree until smooth. Pour into large bowl. Continue to blend in small batches until all soup is pureed. Transfer soup to Dutch oven over medium heat. Add whipping cream; heat to simmering.
Ladle into serving bowls; garnish with crispy pancetta.

Lunch Soups