So nourishing, soup for the cold– and as nourishing as it is for the soul, because it’s old-fashioned like what Mom made, just a newer version of what potato soup always was. Like a good pair of shoes, an old dear friend, a car that never puts you down, soup is like that– Comes in handy, is hearty, fullfilling in its own way… and takes you back home where there is warmth. Is never a disappointment; is there when you need it, go back for it– soup and the good things about home.
Potato Chowder ~
– Skirt in the Kitchen –
6 slices bacon
4 cups chicken broth
3 large Yukon Gold potatoes
1/4 cup grated zucchini
1 1/2 cup heavy whipping cream
4 chopped scallions
2 tablespoons butter
1 tablespoon bacon grease
1 bay leaf
2 teaspoons thyme
Salt & black pepper
pinch of cayenne pepper
For the bread: 1 baguette, olive oil, Gruyere cheese, grated Parmesan, Pepperoncini peppers, sliced Portobello mushrooms–
Fry the bacon; drain, cool, then break into pieces. In a Dutch oven, add the bacon to 4 cups chicken broth, along with grated zucchini and 3 large potatoes peeled and cut into small cubes. Go ahead and add your seasonings along with chopped scallions, butter and bacon grease. Cook consistently to heat almost to a boil, turn down to simmer, cover the Dutch oven so potatoes will cook tender. Yukon Gold potatoes do not fall apart in soup; therefore, the choice…
At 400 degrees, place on a baking sheet in the oven– 1 baguette cut in half and into portions; drizzle olive oil over bread and toast in the oven until a little crisp around the edges. Lay Gruyere cheese slices over the bread, let melt in the oven for just a minute or two; take back out of the oven– Now arrange sliced-open Pepperocini peppers, seeds out. Grate Parmesan cheese over the peppers, and place on each bread portion a mushroom slice for the finished product. Put in the oven one last time for 3 minutes, just enough to cook the mushrooms and peppers.
Serve the chowder with baguette in each bowl of soup, saturating the baguette slightly with the soup.
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