Potato, Leek and Broccoli Soup with Pancetta Crumbs
During its first year, Essex Farm harvested 10,000 pounds of potatoes in just one day; Kristin Kimball turned some of them into potato-leek soup. If you have a blender and good chicken broth, she swears it's one of the easiest soups to make. This version has a fabulous topping of supercrispy sourdough and pancetta crumbs mixed with sage and rosemary.
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