How to make it

  • In a stockpot or large saucepan, fry pancetta (in olive oil if the meat isn't very fatty) over medium-high heat. When some of the fat has rendered, add chopped onion and saute until onion turns clear. Add celery and cook until fragrant.
  • Add potatoes, stirring to coat, and add enough water to cover.
  • Taste broth and salt, if necessary.
  • Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Add half-and-half to broth. Ladle out about 1 cup of broth, add grated cheese and stir until melted. Return the cup of broth to the pot and stir.
  • Check temperature of soup, and, if necessary, increase heat to medium until hot. Season to taste and serve.

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