Rustic Potato Soup with Crispy Pancetta, Caramelized Onions, and Rosemary

Most inventions comes from needing something that doesn’t exist. This recipe is actually the opposite. Do you ever look in your fridge and have a bunch of odds and ends that are about to go bad but you don’t know what to do with them? Yeah… Me too… Like always. Most of these ingredients are leftovers from last week’s HelloFresh box (they send you more than you need of some ingredients). So, the need to use up these ingredients, paired with my love of spoon foods, is where this soup came from. The best part is, it comes together in about 15 minutes. Perfect for while the kiddo is napping.


  • 2 small russet potatoes
  • 1 small onion
  • 1 tbsp minced garlic
  • 1 sprig rosemary, chopped
  • 1 tbsp olive oil
  • 1 can chicken broth
  • 1/4 cup milk of choice (I used 2%)
  • 1 tsp brown sugar
  • 1/4 pancetta, diced
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • salt/pepper


Heat olive oil in a medium pot over medium heat. Cut onion in half. Dice one half and thinly slice other half. Add diced onion to olive oil and sauté until slightly browned. Add garlic and sauté until fragrant. Dice potatoes and add to pot. Add chicken broth and bring to a boil. Lower to simmer and cover. Add more olive oil to a small skillet and heat over medium heat. Add sliced onions and brown sugar. Sauté until slightly browned. Add diced pancetta and cook over medium heat until pancetta is crispy and onions are caramelized. Add salt and pepper to taste. Use a masher or the end of a wooden spoon to slightly mash potatoes. Remove from heat and add milk, garlic powder, salt and pepper, and cayenne pepper. Stir to combine. Portion into bowls and top with caramelized onions and pancetta and chopped rosemary.

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