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 Yukon gold potatoes
4 cups chicken broth
4 oz pancetta, chopped
3 cloves garlic, minced
2 carrots, chopped ¾ cup
2 celery stalks, chopped ¾ cup
1 large yellow onion, chopped 1.5 cups
1 tablespoon smoky paprika
½ tablespoon dried thyme leaves
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

Combine paprika, thyme, salt, pepper, and crushed red pepper. Divide in half.
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 the seasoning 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 to maintain a continuous simmer. Let the potatoes simmer 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 until it is completely pureed (Make sure to vent often to release pressure). 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.

Video

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.
When blending hot soup, be careful to vent the blender because the steam can build pressure.
Once the half-and-half is added, don't let the soup come to a boil. The milk will curdle.

Nutrition