Rustic Italian potato soup for your soul

8 months ago


There are times when you just need a good soup to make you feel better. This hearty Italian-inspired meal made with lovely with pancetta, cream, and chicken broth hits all the right notes when you need a filling pick me up. Make it ahead so you can just heat a batch when you need it the most or just because you feel like it.



Makes 4 servings


4 thin slices Italian bacon (pancetta), cut into 1/2-inch pieces

1 Tbps Olive oil

2 cloves Garlic, minced

1 White onion, chopped

1 Carrot, peeled and chopped

1 stalk Celery, chopped

4 Potatoes, peeled and diced

¼ tsp Cajun spice mix

Sea salt and ground white pepper, to season

4 cups Chicken broth

1 cup Milk

2 ½ Tbps Flour

½ cup Cream

Parmigiano-Reggiano slivers, to garnish

  1. In a large pot, fry the pancetta in olive oil until crisp. Remove from pan and set aside.
  2. In the same pot, sauté the garlic and onion until softened. Add the carrots, celery, and potatoes then cook for five minutes. Season with Cajun spice mix, salt, and pepper. Pour in the chicken broth and bring to a gentle boil or until the potatoes become tender.
  3. Whisk together the milk and flour then add to the soup. Cook for another five minutes or until the soup thickens. Remove from heat and let cool.
  4. Blend half of the soup in a blender or food processor to make it smooth then pour back into the pot to combine. Bring back up to medium heat and add the cream. Adjust seasoning to taste.
  5. To serve, ladle into bowls and top with the crisp pancetta and Parmigiano-Reggiano cheese slivers.

Recipe and photo by Idda Aguilar


Pick your next soup de jour:

Abruzzo Rice and Fish Soup

Senate Bean Soup



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