Ingredients
Equipment
Method
Cook the pancetta
- Cook pancetta in a large pot until crispy, then remove and set aside.
Sauté onions
- Melt butter in the same pot and sauté onions for 8 minutes until soft and golden, scraping up browned bits.
Make the roux
- Add garlic and cook for 1 minute, then whisk in the flour and cook for 2 minutes.
Build the creamy base
- Gradually add chicken broth and half-and-half, whisking constantly, then bring to a simmer over medium heat.
Cook and tenderize potatoes
- Add potatoes and cook for 20 minutes, until very tender and easily pierced with a fork.
Mash for creaminess
- Mash about half the potatoes in the pot, then stir in parmesan and sour cream until smooth.
Season and serve
- Season with kosher salt and black pepper, then serve hot with crispy pancetta, fresh chives, and extra parmesan.
Notes
Pro tip: whisk the flour into the hot butter-onion mixture before adding liquids to prevent lumps, and keep stirring while you bring the soup to a simmer for a silky texture. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 2 months (thaw overnight and reheat gently, adding a splash of broth if needed). For a dairy-light option, use low-fat half-and-half and substitute low-fat sour cream.