Potato and Pancetta Soup

I’ve been fighting a cold this last week and hot soup always seems to be the best remedy to feel better. I’m not a fan of eating noodles in my soup, I prefer vegetables. Lately I have been in love with baby dutch potatoes.

Here’s the soup I made for myself yesterday. You can change it up to whatever you like. I wanted my soup to be light and lots of broth so I don’t use a thickener.

Potato and Pancetta Soup

  • Servings: 4-6
  • Difficulty: easy
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  • 8-10 small baby dutch potatoes (sliced on mandolin in circles)
  • 2 fresh carrots (sliced on mandolin in circles)
  • 1 large sweet onion (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 teaspoon thyme (removed from stem)
  • 4 cups of fresh chicken broth (store bought is ok)
  • 1 package of pancetta
  • 2 tablespoons butter
  • 2 cloves garlic (chopped)
  • salt and pepper to taste
  • 1 cup heavy cream (you can use half and half for lighter version)


  • In a large pot melt butter
  • Add onions and cook until translucent
  • Add garlic and mix for 1 minute
  • Add chicken broth and bring to a boil
  • Add potatoes, carrots, parsley, thyme
  • Cook until all vegetables are soft
  • Add salt and pepper to taste
  • Add heavy cream

Creamy Vegetable Soup with Pancetta

I didn’t feel like going to the grocery store yesterday so I rummaged through the pantry to make dinner and decided to make soup with what I had. This was super easy to make and delicious! You can add or take out anything you don’t like.

Creamy Vegetable Soup with Pancetta

  • Servings: 8-10
  • Difficulty: easy
  • Print



  • 4-5 stocks of celery (chopped)
  • 1/2 stick of butter
  • 3 carrots (chopped)
  • 1 sweet onion (chopped)
  • 1 handful of parsley (chopped)
  • 3-4 peeled potatoes (I used baby dutch yellow potatoes) (cubed)
  • 1 package of cubed pancetta or 5 strips of bacon
  • 1 cup of cream
  • 1 cup of your favorite cheese (I used sharp cheddar)
  • Salt and Pepper


  • In a large pot melt the butter, pancetta and chopped onions together
  • Add celery, carrots, parsley and stir for a couple minutes
  • Add chicken stock
  • Add potatoes
  • Bring to a boil and cook until cooked (soft)
  • In a food processor take 1/3 of the soup mixture and pulse until almost smooth. Place in bowl and continue with the rest of the soup
  • Return into the pot and bring back to a boil
  • Add cream, cheese and salt and pepper to taste
  • Serve with crispy bread or sandwich