Brown pancetta with 1 tablespoon butter on medium heat for 4-5 minutes or until crispy.
Remove pancetta from the pot leaving grease in the pot. The bottom of the pot may be brown that’s good!
If there wasn’t much fat rendered from the Pancetta add another tablespoon of butter and sauté the onions with ground pepper in the fat for about 3 minutes on medium low heat. *If you are using regular bacon see recipe notes
Add cubed potatoes to the pot and continue to brown for another few minutes.
Pour broth into pot and with a rubber spatula, try to scrape any of that yummy brown goodness that was on the bottom.
Bring soup to a boil. Turn heat down to low, cover and simmer for 20 minutes
Blend with immersion blender or let cool for at least 15 minutes and blend in blender or processor until smooth. Add cream just before serving. Taste for salt.
Add crispy Pancetta on top of each serving
Notes
*if you use regular bacon omit the butter from the recipe. Dice sliced bacon and fry until crispy. Reserve 1 tablespoon or so of the grease to sauté the onion and discard the rest.