Raspberryfisher's Blog

notes on fishing & travel

Cream of Potato Soup with Pancetta Croutons

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Okay, I spend a Saturday or Sunday morning (unless I am fishing), making that homecook meal that aint quick. Overtime, I been asked to share some recipes, so I guess it is time to post these recipes.

Cream of Potato Soup with Pancetta Croutons

Ingredients

  • 2 Tbsp Butter
  • 1-2 Onions, Chopped.
  • 3 Cloves, Garlic
  • 2-4 Russet Potatoes, Large
  • 4c Chicken Broth
  • 2 Bay Leaves
  • 1c Whole Milk
  • 1/2c Heavy Cream.
  • 3c Country Bread, 1/2″ cubes.
  • 6 oz Pancetta, 1/4″ dice.
  • 1 Tbsp Olive Oil

Prepare the Croutons

  • Cook ahead of soup.
  • Position rack in oven center.
  • Set oven to 350F.
  • On a rimmed baking sheet,
    • Spread the bread cubes
    • Spread the pancetta.
    • Sprinkle with oil.
    • Add some pepper.
  • Bake, stirring a few times.
  • Cook until pancetta is crisp and bread cubes are golden.
  • Cool with croutons at one end and the pancetta at the other, and then tilt the pan, so the pancetta “juices” flow onti-into the Croutons.

Create the Soup

  • Cut potatoes into 1″ chunks.
  • Melt butter in soup pot.
  • Add onions, until soft.
  • Add garlic, cook 4 minutes.
  • Add potatoes and broth.
  • Add bay leaves.
  • At medium heat, bring to simmer.
  • Simmer for 30+ minutes.
  • Discard bay leaves.
  • Puree soup.
  • Add milk and cream.
  • Heat to simmer, not boil.
  • Serve with croutons.

Good for 3 days.

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Written by raspberryfisher

2011/11/26 at 20:42

Posted in Weekend Cooking

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