Creamy Potato Soup with Pancetta Croutons

It was overcast and kind of chilly out today, so this potato soup sounded perfect for dinner. It's fairly easy to make, and we both really liked it. I only had thinly sliced pancetta, so I cooked it in a skillet and we crumbled it on top of the soup instead of making croutons with it. I did make bread croutons, though. This soup needs a lot of seasoning before serving, and I think it would be lovely with some chopped rosemary or thyme.

• Creamy Potato Soup with Pancetta Croutons (Fine Cooking #81, November 2006, back cover)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: David Coffaro 2000 Syrah (Dry Creek Valley, California). Needed to open up a bit, but a nice everyday wine.