Potato Soup with Basil Pesto and Pancetta

How to Make

• 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.