Potato Soup with Basil Pesto and Pancetta

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Recipe: #11699

January 02, 2014

"This is such an easy soup; but, it is also really delicious. Now, to make this easy, I used the 'Simply Diced Potatoes with Onions,' found in the dairy aisle of your grocery store. You could also use, the 'Ore Ida Obrien Potatoes,' (which have onions and peppers), found in the frozen aisle; or, dice your own. This recipe is meant to be easy; so, I used shortcuts. The potato part of the recipe is based on, the 'Simply Potatoes' website. But, the basil and pancetta are what really makes this really good."

Original is 5 servings
  • Garnish


  • Serving Size: 1 (760.6 g)
  • Calories 975.6
  • Total Fat - 33.1 g
  • Saturated Fat - 14.3 g
  • Cholesterol - 62.1 mg
  • Sodium - 2525.4 mg
  • Total Carbohydrate - 122.2 g
  • Dietary Fiber - 18.5 g
  • Sugars - 13 g
  • Protein - 50.8 g
  • Calcium - 739.7 mg
  • Iron - 5.9 mg
  • Vitamin C - 38 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Notes: Potatoes - you can always dice your own; but, using the pre-diced potatoes, just makes it easy. If you can't find the 'Simply Diced Potatoes with Onions,' you can use the plain ones; but, you will need to add 1 small onion, diced.

Step 2

Potatoes ... Add the butter to a soup pot, and bring to medium heat. Add 2 1/2 cups of potatoes, and a pinch of both salt and pepper; then, stir to combine, and cook 1-2 minutes. Remember, add chopped onion if you are using plain diced potatoes; or, if you diced your own. Then, add the garlic and 2 cups chicken broth; cook about 7-10 minutes until the potatoes are tender. If you diced your own potatoes, they may take a bit longer to cook. Season lightly with a pinch of both salt and pepper.

Step 3

Puree ... You can use an immersion blender; or, a regular blender. If using a regular blender, you may need to do this in 2 batches. Puree the soup until creamy and smooth. Return the soup to the pot. If using an immersion blender, remove from the heat when you are blending the soup.

Step 4

Finishing ... Once the soup is blended, add the remaining potatoes, milk, and parmesan cheese; and, use as much parmesan as you like. You may want to start out with a couple of tablespoons - you can always add more. And, make sure to season the soup with plenty of pepper. The parmesan is salty, so go easy. Continue to simmer on medium - medium low heat, uncovered; another 10-15 minutes, until the potatoes are tender. DO NOT let the soup come to a boil; otherwise, your milk can curdle.

Step 5

Pancetta ... I like to bake my pancetta until it gets crispy. It's easy, and no clean up. Preheat the oven to 425, line a baking sheet with parchment or foil; and, bake the pancetta slices for approximately 7-10 minutes until crisp (it depends on how thick they are sliced). I like to use a fairly thin slice. Transfer the pancetta to a plate lined with a paper towel, to drain and cool. You could always use diced bacon if you want; but, I like pancetta. Then, "crush or crunch" up the pancetta, after it cools. They are like 'bacon bits' but better. Now, if really in a time crunch - you can buy real bacon bits - I'm not a big fan, but they would work.

Step 6

Serve ... Ladle up your soup, and drizzle with a tablespoon of basil pesto. I like to swirl the basil on top of the soup; then, garnish with the crispy 'crushed or crunched' up pancetta. ENJOY! Serve with crusty bread or a side salad.


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