Potato Chowder with Bacon and Thyme

Recipe Author: Michaela Hammer

A rich, comforting potato soup with layers of savory flavor. Tender potatoes simmer with smoky bacon and sweet leeks, then are finished with a creamy broth and fresh thyme for warmth and depth. Hearty and satisfying, it’s a classic, cozy dish that’s perfect for cooler days.

Ingredients:

- 2 lbs Nicola Gold potatoes, cleaned and diced

- 3 oz bacon, diced

- 4 oz leeks, diced

- 2 oz butter

- 2 oz white flour

- 1 sprig thyme, leaves removed from stem and chopped

- 1 cup half-and-half

- Chives or parsley, finely chopped for garnish

- Salt and pepper, to taste

Directions:

1. Cook Bacon: In a large soup pot over medium-high heat, cook the bacon for about 2 minutes.

2. Sauté Leeks: Add the leeks and sauté until they are translucent, stirring regularly.

3. Add Potatoes: Add the diced potatoes and cook for an additional 2 minutes.

4. Add Stock: Pour in the stock and bring the soup to a boil.

5. Make Roux: In a separate saucepan, melt the butter and stir in the flour until well combined to make the roux.

6.Thicken Soup: Once the soup is boiling, reduce to a simmer and add the roux. Simmer until the soup thickens and the potatoes are nearly tender.

7. Finish Soup: Stir in the freshly chopped thyme, half-and-half, salt, and pepper. Taste and adjust seasoning as needed.

8. Garnish and Serve: Enjoy the soup with freshly chopped chives or parsley, and a sprinkle of crispy bacon on top for added flavor.