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Categories:Viewed: 73 - Published at: 5 years ago
Ingredients
- 4 ounces pancetta, diced (about 2/3 cup)
- 2 cups diced leek (about 1 large)
- 2 garlic cloves, minced
- 8 cups (1-inch) cubed peeled baking potato (about 3 pounds)
- 4 cups fat-free, less-sodium chicken broth
- 1/4 teaspoon salt
- 1 cup fat-free half-and-half
- 1 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon black pepper
Method
- Place pancetta in a Dutch oven, and cook over medium heat 4 minutes or until browned, stirring frequently. Add leek and garlic; saute 1 minute. Add potato, broth, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 26 minutes or until potato is very tender, stirring occasionally. Remove from heat; stir in remaining ingredients.
