Creamy Potato Soup with Pancetta Croutons-Super Souper Challenge
Soup for supper is as comforting as curling up in front of a warm fireplace in wintertime. Potatoes are abundant this time of the year and I had few slices of leftover pancetta from last week. When I made the pancetta croutons, I was thinking that the croutons were awfully good to be eaten alone. Who could resist the crispy pancetta just out from the oven?
Winter is approaching and it made appearance in the form of snow a few days ago in Oregon. Weather has been so cold, I was just happy to have this soup ready by the time we’re sitting down for supper. Soup is a gratifying meal in itself, and I usually pair it with rustic bread and salads. This soup was creamy with a hint of bay leaves, really the comfort food you crave in the wintertime.
Since this potato soup was unadorned, pancetta croutons gave it a little body and crunchiness. Leftover soup tends to thicken a little bit and I found out that adding broth/water will help thin the soup again.
This post is intended for the Super Souper Challenge hosted by Tammi of Running with Tweezers. Thank you for the wonderful idea and hosting it!
Creamy Potato Soup with Pancetta Crouton
Serves 6 as a main course or 8 as a first course; yields about 8 cups
2 tablespoons unsalted butter
2 medium onions (8 ounces total), chopped (about 2 cups)
Kosher salt and freshly ground black or white pepper
3 large cloves garlic, thinly sliced
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4- to 1-inch chunks
4 cups homemade or low-salt canned chicken broth
2 bay leaves, preferably fresh
1 cup whole milk
1/2 cup light or heavy cream, plus more as needed for garnish
1 recipe Pancetta Croutons (recipe below)
Melt the butter in a large (4-quart) saucepan over medium heat. Add the onions, seasons with salt and pepper, and cook gently, stirring occasionally, until translucent but not at all browned, 8 to 10 minutes. Add the garlic and cook another 2 minutes. Add the potatoes, stir, pour in the broth, and add the bay leaves. Bring to simmer over medium-high heat, partially cover, reduce the heat to medium low or low and simmer gently until the potatoes are very tender, 25 to 30 minutes. Discard the bay leaves.
Working in batches, puree the soup in a blender (being careful to fill the blender only two-thirds full and vent the lid). If the soup is too thick to blend, add a little of the milk. Pulse the blender in short bursts and avoid overworking the soup.
Rinse the soup pot, and return the soup to it. Add the milk and cream and heat through. Season with salt and pepper to taste. Ladle the soup into bowls and top each with a generous handful of the pancetta croutons. Garnish with a thread of cream, if you like.
Pancetta Croutons
Yields 2 cups
4 ounces country-style bread, cut into 1/2-inch cubes (about 3 cups)
4 ounces pancetta, cut into 1/4-to 1/2-inch dice (about 3/4 cup)
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 350 degree F. Spread the bread cubes and pancetta on a rimmed baking sheet. Sprinkle with the oil and a few grinds of black pepper and toss to combine. Bake, stirring a few times, until the pancetta is crisp and the bread cubes are golden, about 20 minutes. Let cool.
This could be prepared up to 2 hours ahead and kept a room temperature. If you have leftovers, refrigerate them.
Source: Fine Cooking magazine, October/November 2006
What a great recipe, complimented by really nice pics. I could eat potatoes bfast, lunch and dinner…
Great entry!
:) I’m a big fan of potatoes too!
Comment by Helen — December 1, 2006 @ 7:45 pm
wow eliza, the soup looks absolutely delish! i’m a big fan of creamy soups too, think i’ll give your recipe a try some day. thx for sharing!
You’re welcome!
Comment by Evan — December 2, 2006 @ 3:49 pm
Just looking at this photo makes me feel all comfy and warm!
Comment by Ari (Baking and Books) — December 3, 2006 @ 1:23 pm
Just looking at this photo makes me feel all comfy and warm!
Comment by Ari (Baking and Books) — December 3, 2006 @ 1:25 pm
ooooohhhh…. with random and mixed-climate-sickness-sort-of weather of New Zealand, your soup brings me to life and let live
love it!
Hey…arfi from NCC right? thanks for stopping by at my blog!
Comment by arfi binsted — December 3, 2006 @ 9:08 pm
What a great recipe and delicious looking photos as well. a keeper for sure.
Comment by Creamy potato soup — October 23, 2008 @ 8:57 pm