Potato, Leek And Broccoli Soup With Pancetta Crumbs

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1 1/2 sticks unsalted butter

6 small leeks (about 1 3/4 pounds), white and light green parts only, thinly sliced (4 cups)

4 pounds large Yukon Gold potatoes, peeled and thinly sliced

1 bunch broccoli—florets coarsely chopped, stems peeled and sliced

4 cups chicken stock or low-sodium broth

2 cups half-and-half or heavy cream

Salt and freshly ground white pepper

One 12-ounce loaf of sourdough bread, crusts removed and bread cut into 1-inch cubes

1/4 cup canola oil

2 ounces thinly sliced pancetta, finely chopped (1/4 cup)

2 tablespoons chopped sage

1 tablespoon chopped rosemary

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