Immersion Blender Hollandaise

CROCK POT PPPP SOUP aka Potato Poblano Pancetta Peppered Soup

Plush, potato-riddled chowder, touting the flavourful zip of Poblano, the utter yumminess of fried pancetta and, of course, a generous shake-shake of freshly ground black pepper.  


I love crock pots and I cannot lie
You other home cooks can't deny........

Ha!  Some days I just can't help myself.

But it is true, Crock Pots/Slow Cookers sure do make things easy peasy, or in this case easy PPPP-sy?  Get it?

For this soup, just a little bit of hands on prep, then throw everything into the crock pot, and it's hands off, until the very end, when those finishing touches come into play. 

Adding the Poblano and fried pancetta create an extra depth of flavour, transforming old-fashioned potato soup, into groovy comfort food. Then the cherry on top is that extra boost of black pepper.

I can't help but mention, that if you are in an area/town/city with an Italian deli or market, that's the place to buy good quality pancetta. (My stand-by, and happy place, to go for all things Italian, here in the Okanagan is Valoroso.) Supermarket pancetta is a good fill in, but seriously, Italian deli's rock pancetta.

Okay now, to get things started, fry the diced pancetta, to crispy, deliciousness.  Then, again, to add flavour flavour, fry the chopped onion and chopped Poblano in the pancetta drippings.  Oooh yeah, baby!

Enter the crock pot.  After 7-8 hours on low heat, or 3-4 hours on high heat, we get to finish our PPPP soup, in all the right ways.  Either with an immersion blender, or potato masher, smush smash about half (or more, if you so desire) of the potato chunks, to add glorious texture and consistency.

Stir in a bit of sour cream and heavy cream; stir, stir.  Then stir in the beurre manié, which is one of my favourite ways to thicken soups or sauces.

What is beurre manie, you ask. Beurre Manié (French for “kneaded butter”) is made by mixing equals parts of softened butter and flour. This paste is used to thicken sauces, soups and stews.

There you have it.  Slurp on, and whenever you get a chance, do whisper sweet nothings to your Crock Pot, they seem to really like it.  And who doesn't want a happy Crock Pot?

* * * * * * * * * * * * * * * * * * * * *

I got inspired by Damn Delicious, one of my fave food blogs,
to get creative for The Last Wonton.  Thanks Chungah!

* * * * * * * * * * * * * * * * * * * * *



2 slices pancetta, sliced 1/3-1/2 inch thick, diced
1 small yellow onion, chopped
1 medium Poblano pepper, diced
4 medium Yukon gold (or your favourite potato), peeled and diced (about 5 cups)
3 cups chicken bone broth, or good quality chicken or vegetable broth
2 tablespoons butter
2 teaspoons sea salt
1-2 teaspoons freshly ground black pepper
1 teaspoon Worcestershire sauce

2 tablespoons butter, softened
2 tablespoons flour
2/3 cup sour cream (or plain Greek yogurt)
1/2 cup heavy cream (or quality coconut milk)

Grated cheddar
Fried pancetta pieces
Sliced green onion

In large skillet, over medium high heat, fry pancetta pieces, turning often until browned and crispy, about 4-6 minutes.  Transfer to paper towel lined plate.

To the same pan, add chopped onion and cook, turning occasionally, adjusting heat if necessary, until softened and starting to get golden brown edges, about 4 minutes.  Add diced poblano to onion, mix, flip and saute another 3-4 minutes.

Place potatoes in 4 quart slow cooker.  Stir in broth, fried pancetta, onion and poblano, 2 tablespoons butter, salt, pepper and Worcestershire until well combined.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.

Meanwhile make a paste, by mixing 2 tablespoons softened butter, with 2 tablespoons flour.  Set aside.

Using an immersion blender, or potato masher, smush about 1/2 of the potato chunks (or more if it suits your fancy). Stir in butter-flour mixture, sour cream and heavy cream.  Stir, stir. 

Cover and cook on low heat until warmed through, stirring occasionally, about 20 minutes.

Ladle into bowls, hot from the crock.  Top with grated cheddar, fried pancetta pieces, sliced green onion and butter.  Yippee!  It's time to Slurp up this delicious, groovy, comfort fare.