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- For the pancetta chips:
- 6 thin slices pancetta
- For the soup:
- 4 tablespoons unsalted butter
- 1 medium leek, white and light green parts only, halved lengthwise and chopped small (about 1 cup's worth)
- 2 garlic cloves, minced
- 2 whole garlic heads, top third cut off and loose outer skins removed
- 1 48-ounce can plus 1 cup low-sodium chicken broth
- 2 bay leaves
- salt
- 3 medium Idaho potatoes, peeled and cut into 1/2-inch cubes
- 6 medium red potatoes, skins-on, cut into 1/2-inch cubes
- 1/2 cup heavy cream
- 1 1/2 teaspoons minced fresh thyme
- ground black pepper
View Full Recipe at A Couple in the Kitchen
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