Potato + Leek Soup with Pancetta

I'm just popping in to post the recipe for my new favorite soup. I thought things would slow down toward the end of the week but boy was I wrong. Tomorrow is filled with grocery shopping, getting the house ready for our annual Superbowl party, and a fashion show at the girls school. Saturday we have two birthday parties to attend, and Sunday is our party. There are no photos for the soup. Sorry! I promise if you make it once you will love it. Dont take my word for it though, try it and see!

Potato and Leek Soup with Pancetta

adapted from Martha Stewart Living 

1 package of pancetta, diced

2 leeks chopped (white and light green parts only)

1 medium white onion, diced

10 yellow potatoes peeled and quartered

8 cups of chicken broth

1/4 cup heavy cream

salt + pepper to taste

3 tablespoons of butter

Cook the pancetta until done and crisp. Place the cooked pancetta in a small bowl and set aside. In a large dutch oven melt the butter. Add the leeks, onions, and potatoes. Stir and cook for about 10 minutes. Add the chicken broth and bring to a boil. Once boiling turn the heat down to bring the soup to a simmer. Cover and let cook for about 45 minutes. Remove from heat and let sit for 10 minutes. Strain the soup into a bowl, preserving the liquid. Take half of the vegetables with 2 cups of broth and puree. Place the vegetables and puree back into the dutch oven along with three cups of the reserved broth. Stir in the heavy cream and pancetta. Add salt and pepper to taste. Serve and enjoy.