Wednesday, March 16, 2016

Italian Potato Soup

Italian potato Soup
(8-16 servings)


2 tbsp. Extra-Virgin Olive Oil
6 oz. Pancetta, diced
2 medium Yellow Onions, chopped
5 cloves Fresh Garlic, minced
¾ tsp. Kosher Salt
½ tsp. Black Pepper
3 lb. Baking Potatoes, peeled & diced
6 cups Chicken Broth
1 can (28 oz.) Whole Peeled Tomatoes (see note)
4 sprigs Fresh Oregano


In a large heavy pot, heat oil over medium heat.  Add pancetta and brown stirring occasionally for about 6 minutes.  Stir in the onions, garlic, salt and pepper.  Cook 8 to 10 minutes, stirring occasionally until golden.  Now add potatoes, broth, tomatoes and oregano.  Bring to a gentle boil and cook 45 to 60 minutes or until potatoes are very soft and starting to fall apart.  Adjust seasoning with salt and pepper and serve.

Note:               Try to use “San Marzano” tomatoes.  They cost a little more but add great flavor.  The tomatoes will break up as they cook.  You may need to help at the end if they remain too large of pieces.

Ideas for Future Efforts

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