Potato Chowder with Pancetta and Rosemary

Ingredients

• 8 cups baking potato cubed peeled (1-inch) ( 3 pounds)
• 0.3 teaspoon pepper black
• 1 cup half-and-half fat-free
• 4 cups less-sodium chicken broth fat-free
• 1 teaspoon rosemary fresh finely chopped
• 2  garlic cloves minced
• 2 cups leek diced ( 1 large)
• 0.7 cup pancetta diced
• 0.3 teaspoon salt 

Equipment

• dutch oven

Directions

1. Place pancetta in a Dutch oven, and cook over medium heat 4 minutes or until browned, stirring frequently.
2. Add leek and garlic; saut 1 minute.
3. Add potato, broth, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 26 minutes or until potato is very tender, stirring occasionally.
4. Remove from heat; stir in remaining ingredients.