Soup Sunday - Mushroom, Potato, and Smoked Gouda Chowder

I was browsing blogs and food sites for soup ideas the other day when I came across a recipe in Elly's blog for Mushroom, Potato, and Smoked Gouda Chowder. I immediately thought of the wedge of smoked gouda I had in the fridge as well as my new love of mushrooms and immediately bookmarked the recipe for Soup Sunday.

Elly's recipe is her own creation (what a good one!) and is below with my notes in italics.

Ingredients

• 1/4 lb. bacon, diced (I used applewood smoked bacon)
• 1 onion, diced
• 1 lb. mushrooms (your choice, I like to use a variety), sliced (I used a combination of shiitake mushrooms and baby bellas, all I could get my hands on this weekend)
• a few sprigs of fresh thyme or a good pinch of dried
• 1/4 cup dry sherry or white wine
• 1 bay leaf
• 3-4 cups yukon gold potatoes, cubed
• 2 cloves garlic, minced (I used 3 cloves)
• 3 cups chicken broth (I used 4 cups)
• 1.5 cups half and half (or milk, or cream) (I used 1 c light cream)
• 2 oz. smoked gouda, shredded
  

Directions

• In a stockpot or dutch oven, cook the bacon until it has rendered its fat. Remove the bacon with a slotted spoon and set aside.
• In the bacon fat, cook the diced onion over low heat for about 2 minutes before adding the mushrooms. Add a little salt and pepper and continue cooking over low or medium-low heat until the mushrooms have released their moisture, about 10-15 minutes.
• Increase the heat and add the sherry or wine. Cook until almost all of the alcohol has cooked off.
• Add the potatoes and the garlic, stirring to combine. Add the bay leaf and broth. Bring to a light boil and simmer until potatoes are tender. Season to taste with salt and pepper.
• Remove the bay leaf. Put as much or as little of the mixture as you want into a food processor and pulse it. This isn’t necessary but it creates both texture and thickness to the soup. (I tasted my first batch of pureed soup and couldn't stop eating it, so I decided to puree about 3/4 of the pot for a really thick and creamy soup)
• Return the pureed soup to the dutch oven. Add the half and half and gouda. Simmer until the soup has heated through and the cheese has melted.
• Garnish bowls with diced bacons and more cheese, if desired.

What a great way to combine flavors - the smokieness of the bacon and cheese went perfectly with the earthiness of the mushrooms. So complex and rich, but comforting at the same time. I absolutely loved this soup and think it is the kind of soup you could serve to impress company. Thanks, Elly!