Potato and Watercress Soup with Crispy Pancetta | D'Orsogna

Ingredients

• 8 D'Orsogna Rolled Pancetta Slices or Prosciutto Slices
• 2 Brown Onion or French Shallots, roughly chopped
• 2 Garlic Cloves, peeled and crushed with the palm of your hand
• 1 Carrot, peeled and roughly chopped
• 2 Potatoes, peeled and roughly chopped
• 2 tbsp Extra Virgin Olive Oil
• Leftover Parmesan Rind (optional)
• 1 Bunch of Watercress, leaves picked and reserve a few for topping
• Salt and Pepper, for seasoning