Pouring buckets here, and the 80 degree days we had have plummeted to the 40's again. Browsing through all-too-delicious food blogs, I saw a thick, rich cheese and potato soup that really inspired me to make this chunky potato chowder, instead of my usual blended soup.
How to make:
1 cup thinly sliced leeks, whites only
1/2 large onion, sliced into thin strips
1 1/2 T. unsalted butter
4 cups water
2 cups chicken or vegetable stock
1/2 t. thyme, or 1 t. fresh thyme, leaves pulled off stems
4-5 medium to large California White Long potatoes, or Yukon Gold, peeled,
diced into one inch cubes.
1/2- 1 cup thick cut, cooked, smoky bacon
1 1/2 T. fresh chopped dill
salt and pepper
1/2 cup heavy cream
Cook the bacon and drain, then cut or crumble into pieces.
Melt the butter in a heavy bottomed pot, then add the leeks and onion slices.
Cook leeks and onions five minutes, then add the stock and water.
Add the potatoes and thyme to the water and simmer until the potatoes are tender.
Add the bacon, the fresh dill, and salt and pepper ( carefully!) to taste.
Remove from heat and add the heavy cream, and taste again.
Serve with parsley, or slivers of leek whites on top.