Skip to content

Potato soup

Creamy Potato Soup with Pancetta Croutons

Makes about 8 cups; serves 6 as a main course or 8 as a first course

  • 2 Tbs. unsalted butter
  • 2 medium onions (8 oz. total), chopped (about 2 cups)
  • Kosher salt and freshly
  • ground black or white pepper
  • 3 large cloves garlic, thinly sliced
  • 2 lb. russet potatoes (3 to 4 medium), peeled and cut into 3/4- to 1-inch chunks
  • 4 cups homemade or lower- salt chicken broth
  • 2 bay leaves, preferably fresh
  • 1 cup whole milk
  • 1/2 cup light or heavy cream; more as needed for garnish Pancetta Croutons (recipe below)

Here’s a soup that’s utterly pleasing—smooth and full- bodied without being heavy, thanks to starchy russet potatoes and just a little cream to enrich the flavor. Pair it with a green salad for a simple but satisfying meal.

  1. Melt the butter in a 4-quart saucepan over medium heat. Add the onion, season with salt and pepper, and cook gently, stirring occasion- ally, until translucent but not at all browned, 8 to 10 minutes. Add the garlic and cook for another 2 minutes. Add the potatoes, stir, pour in the broth, and add the bay leaves. Bring to a simmer over medium- high heat, partially cover, reduce the heat to medium low or low, and simmer gently until the potatoes are very tender, 25 to 30 minutes. Discard the bay leaves.
  2. Working in batches, purée the soup in a blender (being careful to fill the blender only half full and vent the lid; hold a folded dishtowel over the top). If the soup is too thick to blend, add a little of the milk. Pulse the blender in short bursts and avoid overworking the soup.
  3. Rinse the soup pot and return the soup to it. Add the remaining milk and cream and heat through. Season with salt and pepper to taste. Ladle the soup into bowls and top each with a generous handful of the pancetta croutons. Garnish with a thread of cream, if you like.

Pancetta Croutons

Ingredients

  • 4 oz. country-style bread, cut into 1/2-inch cubes (about 3 cups)
  • 4 oz. pancetta, cut into 1/4- to
  • 1/2-inch dice (about 3/4 cup)
  • 1 Tbs. extra-virgin olive oil
  • Freshly ground black pepper

These can be made up to 2 hours ahead and kept at room tempera- ture. If you have leftovers, refrigerate them. Position a rack in the center of the oven and heat the oven to 350°F. Spread the bread cubes and pancetta on a rimmed baking sheet. Sprinkle with the oil and a few grinds of black pepper and toss to combine. Bake, stirring a few times, until the pancetta is crisp and the bread cubes are golden, about 20 minutes. Let cool.