We’ve always believed that soups were firmly in the realm of appetizers. After all, there must be a reason why they’re always under appetizers in menus, right? Well, read on to learn how to make a delicious potato soup featuring chunks of sausage and crispy pancetta, with tips for adding a parmesan rind for extra flavor.
What is the difference between pancetta and bacon?
A lot of people tend to confuse pancetta with bacon and it’s perfectly understandable given that both of these cuts of meat come from pork belly.
However, it’s in the way that they are prepared that makes the difference. Bacon is traditionally brined and smoked which produces that salty and smoky flavor that you love in bacon. Pancetta, on the other hand, is cured in salt and pepper, rolled up tightly, and allowed to age for up to 4 weeks, depending on the level of saltiness desired. Traditionally, pancetta is not smoked.
What can I use instead of pancetta?
We get it, pancetta can be hard to find and it’s kind of pricey. It’s not always practical to get pancetta for recipes so you might need to use a substitute now and again. American bacon is first on the list, but you can also use Canadian bacon, prosciutto, salt pork, sausage sliced thin, or smoked ham.
Basically, you want thin, cured slices of salty pork that you can get crispy on your stovetop or in your oven to get the best substitute for pancetta.
What is Parmesan cheese rind?
The Parmesan cheese rind is that hard, almost leathery piece that functions as the outer covering of a round of authentic Parmesan cheese. The rind is where the flavors of the Parmesan cheese are concentrated so you can use it in stocks and soups to add a flavor punch! The rind itself won’t melt but it will soften.
After cooking the dish, simply pluck out the rind before serving. You’ll notice that your soup or stock now has an incredibly deep flavor
How long does potato soup last?
Homemade potato soup, especially those with dairy in it like this one, will last 3-4 days in the fridge. Potato soup is one of those soups that taste better if given a little bit of time for the flavors to really melt together. Slow cooking the soup is a good option, but you can make the soup a day ahead and serve it the next day to let the flavors intensify.
We don’t recommend freezing it, though, because when thawed, the potatoes are mushy.
Our CookingChew Tips:
1. Cut the potatoes evenly
The key to having a delicious soup is making sure all the ingredients cook evenly. Take the time to cut the potatoes to the same size so they cook simultaneously.
2. Switch out half and half for low-fat milk
If you want to cut down on the calories a little bit on this dish, you can substitute half and half for low-fat milk. You’ll get a lighter soup with less fat, but without sacrificing any flavor!
3. Brown the potatoes before adding to the broth
Just like with meat, browning potatoes adds a depth of flavor, which then adds to the soup.
We like boiled potatoes just as much as the next person, but after we tried browning the potatoes in the pancetta fat before adding them to the soup, we practically gave up on boiled potatoes in that instant.
Bonus Tip: This recipe for potato soup is already quite filling by itself, but you can still serve it with sides such as a salad or bread, and here’s our list right here of even more sides that go great with this soup.
Sausage and Potato Soup
Ingredients
- 4 oz. pancetta around 5-6 slices
- 2 lbs. mild sausage
- 2 15- oz. cans cannellini beans*
- 6 –7 c. chicken stock divided
- 1 T. crushed red pepper flakes
- 2 –3 cloves fresh garlic
- 1 small yellow onion
- 2 lbs. Russet potatoes
- 3 ” hard Parmesan cheese rind
- Salt and black pepper to taste
- ½ c. half and half tempered**
- 3 c. fresh kale
- ½ c. Parmesan cheese
Instructions
- Cube your pancetta. Brown the pancetta in a large skillet over medium-high heat for 2-3 minutes, stirring occasionally. Once the pancetta has rendered down and become crisp, add sausage to the same skillet and brown, breaking it up into small bite-sized chunks.
- Remove pancetta and sausage from heat and transfer to 6-quart slow cooker crockpot.
- Puree one can of cannellini beans (along with water, if desired) in a blender or food processor. Drain and rinse another can of beans and add whole beans and pureed beans into the slow cooker.
- Chop onions and mince the garlic finely. Peel Russet potatoes and slice into small even cubes.
- Add 6 cups of chicken stock, red pepper flakes, onion, garlic, potatoes, and Parmesan cheese rind to crockpot and stir to combine. Season with salt and pepper to taste.
- Cover and cook on high for 3-4 hours or on low for 6-7 hours.
- Chop kale finely. Set aside.
- Freshly grate Parmesan cheese. Set aside.
- Remove lid after cooking and add tempered half and half, kale, and Parmesan cheese. If you wish to make the soup thinner, add more chicken stock until the soup reaches the desired consistency.
- Stir to combine and cook for 5-10 minutes to allow kale to soften.
- Remove Parmesan rind and serve immediately.
Notes
- To reduce the salt, drain the cannellini beans and rinse before pureeing.
- Temper the half and half by adding a little bit of hot stock before stirring into the slow cooker
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