Potato chowder.

This recipe is called “potato chowder lots of ways”  from “Everyday Dorie” by Dorie Greenspan.  Depending upon the season you vary the vegetables but the main ingredient will be the potato.

The basic recipe,  which is the one that I am using here,  consists of leeks, onion, shallot, and garlic that is cooked in either bacon dripping or oil  until they have softened, then   add the chicken broth and the potatoes, cooking until the potatoes are soft enough to be smashed,  giving  the soup another texture.

Before serving,  add about 1/2 cup of either cream, half and half or milk.  I used milk in my soup but I think that cream would be a better choice.  When you are ready to plate the soup you can add a dollop of  sour cream or yogurt and sprinkle the bacon bits on top. Since I did not use the bacon to cook with, I just topped mine with parsley.

This was a delicious soup, easy to make using vegetables that we always have on hand, and I am looking forward to trying the other suggestions using spring or fall vegetables that Dorie  mentions in her book.