Italian Potato Soup

• 2 tablespoons extra-virgin olive oil
• 6 ounces pancetta, diced
• 2 medium onions, chopped
• 5 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 3 pounds baking potatoes
• 6 cups chicken stock
• 1 (28-to 32-ounce) can whole peeled tomatoes in juice
• 1 parmesan rind (optional)
• 4 sprigs fresh oregano

1. In a large heavy pot, heat the oil over medium heat until hot, then brown the pancetta, stirring occasionally, about 6 minutes.
2. Stir the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes.
3. Peel and dice the potatoes.
4. Stir in the potatoes, stock, tomatoes, Parmesan rind (if using), and oregano, and bring to a gentle boil.
5. Cook the soup, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour.
6. Remove the Parmesan rind.
7. Season the soup with salt and pepper to taste and serve.

extravirgin olive oil, pancetta, onions, garlic, kosher salt, freshly ground black pepper, baking potatoes, chicken stock, tomatoes, parmesan rind, oregano

Taken from www.foodandwine.com/recipes/italian-potato-soup (may not work)