Italian Potato Soup

This recipe is comfort food at its best. There is nothing better than nice chunks of potatoes, carrots and zucchini swimming in a chicken broth and flavored with pancetta, onions, shallots and parsley.

INGREDIENTS

• 3oz of pancetta, chopped
• 1 medium yellow onion, sliced
• 1 shallot, finely chopped
• 2 cloves of garlic, finely chopped
• 2 Tbls of extra virgin olive oil
• 1 Tbls of butter
• 2 celery stalks, chopped
• 3 carrots, cut into chunks
• 2 zucchini, diced
• 3 cups of white potatoes, diced
• 6 fresh basil leaves, shredded
• 1/4 cup of fresh flat leaf Italian parsley
• 1 tsp of salt
• 1 tsp of fresh ground black pepper
• 5 cups of chicken or vegetable broth
• 1/2 cup of fresh grated Parmesan cheese 

  PREPARATION

   

• In a large pot, saute the pancetta, onions, shallot and garlic in the olive oil and butter until the pancetta is slightly crisp.
• Stir in the celery, carrots, zucchini, potatoes, basil and parsley.
• Season with salt and pepper and cook covered for about 10 to 15 minute stirring on occasion.
• Add the broth and bring to a boil.
• Reduce the heat and simmer for about 30 to 40 minutes.
• Transfer soup to a bowl and top with parmesan cheese. 

  Serves 6 to 8 people