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Creamy Potato Soup with Pancetta Croutons

Creamy Potato Soup with Pancetta Croutons
Photo by Scott Phillips

Ingredients

  • 1 recipe Pancetta Croutons
  • ½ cup light or heavy cream, plus more as needed for garnish
  • 2 bay leaves, preferably fresh
  • 1 cup whole milk
  • 2 medium onions (8 oz. total), chopped (about 2 cups)
  • Kosher salt and freshly ground black or white pepper
  • 4 cups homemade or low-salt canned chicken broth
  • + 3 more ingredients
    • 2 Tbs. unsalted butter
    • 3 large cloves garlic, thinly sliced
    • 2 lb. russet potatoes (3 to 4 medium), peeled and cut into ¾- to 1-inch chunks

Melt the butter in a large (4-quart) saucepan over medium heat. Add the onions, season with salt and pepper, and cook gently, stirring occasionally, until translucent but not at all browned, 8 to 10 minutes. Add the garlic and cook another 2 minutes. Add the potatoes, stir, pour in the broth, and...

View full recipe at Fine Cooking

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