This easy recipe for Pancetta Potato Soup canned be whipped up in no time for cozy winter nights. It is creamy but without the added fat of using heavy cream. It has all the characteristics of a fancy baked potato. The use of new red potatoes gives it a subtle sweetness and slightly less starch than Yukon or Idaho potatoes.
What is pancetta and can I substute?
Pancetta is an Italian style cured pork belly similar to bacon that has been rolled with black pepper and spices and cured. It usually doesn’t have the strong smoky flavor associated with American style bacon. It is often sold as a large tube or in diced pieces. If you are buying it as a tube you will usually have to peel the outer rind off, then (possibly freeze to ease cutting) and slice. It does have a distinct pleasant aged flavor. In the event that you are unable to find pancetta, a cured pork such as lardon or thick cut bacon will suffice. We would recommend something with a less smoky flavor profile but that is a matter of preference.
Other additions and possible enhancers for Pancetta Potato Soup
Some other ideas for additions:
- Corn kernals are a great addition, They can lead to the direction of a chowder-type soup
- Vinegar based hot sauces such as tabasco are great spooned on top as garnish
- Some people like to sprinkle grated cheese such as cheddar to complement the potato
- Seafood and seafood stocks made great additions, to give it a chowder flavor. Shrimp, crab, clam, lobster, and crawfish are great options. If you are able to use these and have access to the shells to steep in water beforehand and make a quick stock it can elevate the flavor even more.
Pancetta potato soup
Equipment
Ingredients
- 1 pound Red potatoes diced into small pieces
- 4 ounces Pancetta diced into small cubes
- 2.5 cups Whole milk
- 2.5 cups Chicken stock can substitute with water or chicken base
- 3 ounces White onion peeled and small diced
- 3 ounces Carrot peeled and small diced
- 3 ounces Celery small diced
- 3 ounces Peas frozen or fresh
- 1 each Garlic chopped finely
- 3 tbsp All purpose flour
- 1 each Bay leaf
- 3 each Thyme
- 1 tsp Sea salt
- 1 each Scallion optional, for garnish
Instructions
- Prep and portion the ingredients
- Start by sauteeing the pancetta over very low heat until crispy, then remove with a spoon onto a paper towel and reserve. Pour off most but not all of the rendered fat.
- Saute the celery, onion, carrot, and garlic over medium heat for several minutes until softened.
- Add the flour and continue to stir over low heat for several minutes to toast.
- Add all of the remaining ingredients except the crispy pancetta. Bring to a boil then lower the heat. Continue to stir to prevent scorching. Cook for about 20 minutes until thickened and potatoes have broken down slightly. Taste for seasoning. Garnish with the pancetta, scallion, and hot sauce if desired.
