Rustic Potato Chowder
Adrienne Whetstone
ingredients
- 8 to 10 slices Smart Bacon (or real bacon if you’re not-veg)
- 3 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 3 shallots, chopped
- 4 cloves garlic, chopped
- 4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- 4 cups organic milk (low-fat is fine)
- 1 cup Gruyere cheese, grated
- another 1 teaspoon salt
- freshly ground pepper
- fresh chives and/or chive flowers
directions
- 1
Create the base: In a large pot cook the Smart Bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.
- 2
Add ingredients and simmer: In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft.
- 3
Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.
- 4
Whisk and season: Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon, fresh chives, and/or chive flowers.
Source: TasteBook
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