Potato, Rosemary and Pancetta Soup

In 5-quart Dutch oven, heat oil over medium heat. Cook pancetta in oil 7 to 10 minutes, turning once, until crispy and browned. Drain on paper towels. Crumble, and reserve for garnish.

Drain all but 1 tablespoon drippings from Dutch oven; place back on medium heat. Add onion; cook about 6 minutes, stirring occasionally, until softened. Add garlic; cook 1 minute. Add potatoes, broth, salt and pepper. Increase heat to medium-high. Heat to boiling. Reduce heat to medium-low; simmer 10 minutes. Add rosemary sprigs; simmer 10 minutes.

Remove from heat; remove rosemary sprigs. Let stand 10 minutes or until cool enough to transfer to blender. Fill blender one-third to half full of potato mixture. Remove or loosen center cap from lid of blender. Cover lid with folded dish cloth, and hold it down when blending. Puree until smooth. Pour into large bowl. Continue to blend in small batches until all soup is pureed. Transfer soup to Dutch oven over medium heat. Add whipping cream; heat to simmering.

Ladle into serving bowls; garnish with crispy pancetta.