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Potato, Rosemary and Pancetta Soup

Name: Potato, Rosemary and Pancetta Soup
Prep time: 25 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Italian
Ingredients: 2 teaspoons olive oil; 5 oz thinly sliced pancetta; 1 medium onion, diced (1 cup); 2 cloves garlic, finely chopped; 2 1/2 lb Yukon Gold potatoes, peeled and diced (about 6 cups); 6 cups Progresso™ chicken broth (from two 32-oz cartons); 3/4 teaspoon salt; 1/2 teaspoon pepper; 3 small sprigs rosemary; 1/2 cup heavy whipping cream

5 Ratings

5 Reviews

Kitchen Tested

Prep 25 min
Total 1 hr 20 min
Servings 6

Just when you thought you couldn’t love potato soup any more, we go and add an Italian twist for a silky, smooth version that’s sophisticated enough for a dinner party, yet easy enough to make any night of the week.

By Tablespoon Kitchens

Updated November 8, 2017

Ingredients

2 teaspoons olive oil
5 oz thinly sliced pancetta
1 medium onion, diced (1 cup)
2 cloves garlic, finely chopped
2 1/2 lb Yukon Gold potatoes, peeled and diced (about 6 cups)
6 cups Progresso™ chicken broth (from two 32-oz cartons)
3/4 teaspoon salt
1/2 teaspoon pepper
3 small sprigs rosemary
1/2 cup heavy whipping cream

Steps

1

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.
2

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.
3

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 center 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.
4

Ladle into serving bowls; garnish with crispy pancetta.

When pureeing any hot liquid, steam can build up. This may result in the top of the blender jar being dislodged and hot liquid splattering. To avoid this, make sure never to fill the blender more than halfway with the hot liquid. Remove or loosen the center cap of the lid to release the steam, and always drape a dish cloth over the top to catch any small splatters.
Fresh thyme sprigs make a nice substitute for the rosemary in this soup.

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 140

Total Fat: 15g; 24%

Saturated Fat: 7g; 37%

Trans Fat: 0g

Cholesterol: 40mg; 13%

Sodium: 1520mg; 63%

Potassium: 1110mg; 32%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 5g; 19%

Sugars: 4g

Protein: 8g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 20%; 20%

Calcium: 6%; 6%

Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;

Potato, Rosemary and Pancetta Soup

Ingredients