Rain, warm socks, soup, farmers market, flowers from my hunny sitting on the kitchen table, reuniting with old friends…hope your weekend is delightful as well.

Rustic Potato Chowder
recipe adapted from 101 cookbooks

  • 8 to 10 slices bacon
  • 3 T extra-virgin olive oil
  • 2 onions, diced
  • 3 shallots, diced
  • 4 cloves garlic, diced
  • 4 cups unpeeled new potatoes, cubed
  • 2 t salt, divided
  • 1 T Dijon mustard
  • 4 cups organic milk
  • 1 cup Gruyere cheese, grated
  • freshly ground pepper
  • fresh chives

In a large pot cook the bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside. In the same pot add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft. 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. Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon, fresh chives.


Image: sammyw