It was overcast and kind of chilly out today, so this potato soup sounded perfect for dinner. It’s fairly easy to make, and we both really liked it. I only had thinly sliced pancetta, so I cooked it in a skillet and we crumbled it on top of the soup instead of making croutons with it. I did make bread croutons, though. This soup needs a lot of seasoning before serving, and I think it would be lovely with some chopped rosemary or thyme.

• Creamy Potato Soup with Pancetta Croutons (Fine Cooking #81, November 2006, back cover)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: David Coffaro 2000 Syrah (Dry Creek Valley, California). Needed to open up a bit, but a nice everyday wine.