Creamy Potato and Onion Soup

5 from 1 vote

Creamy and smoky potato soup with a slight kick with chopped pancetta served with sour cream and chives. A delicious side soup or meal with a ton of flavor for a potato soup.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course, Side Dish, Soup

Cuisine: American

Servings: servings

Calories: 387kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 large pot
1 blender

Ingredients

2.5 lbs gold potatoes
4 cups chicken broth
4 oz pancetta, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
1 tablespoon paprika
1 tablespoon thyme
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper
2 bay leaves
¾ cup half and half
1 cup parmesan, grated
¼ cup chives, chopped
¼ cup sour cream

Instructions

Peel and chop the potatoes into ¾ inch pieces and set aside.
In a large pot or dutch oven, add pancetta and bring to medium heat. Fry the pancetta until it is golden brown and the fat is rendered. Stir it often to cook it evenly. Use a slotted spoon to set the pancetta aside.
Add the carrots, celery, and onion to the pot. Saute for 8 minutes stirring occasionally. Add half of your seasonings mix to the vegetables as they're cooking. Add the minced garlic and saute for another 2-3 minutes.
Add in the potatoes and the rest of the seasoning. Combine the mixture well and then pour in the chicken broth. Bring the chicken broth to a boil and add the bay leaves. Lower the heat slightly so that it stays at a boil. Let the potatoes boil for 15 minutes or until you can easily pierce them with a fork.
Lower the heat to medium-low and remove the bay leaves. Spoon half of the soup into a blender and blend the soup. Return the blended soup to the pot and stir. Add the half and half and the pancetta to the pot. Stir well and bring to a low simmer for 5 minutes. Remove from the heat and stir in the parmesan.
Serve soup with a dollop of sour cream and fresh chopped chives.

Notes

Always fry pancetta starting in a cold pan. Otherwise, you'll burn the meat before you render the fat.
Test the potatoes with a fork after boiling for 15 minutes to see if you can easily pierce through. If not, continue boiling for a few more minutes. Don't blend the potatoes prematurely or the soup will have a grainy texture when served.
Once the half and half is added, don't let the soup come to a boil. The milk will curdle.

Nutrition