POTATO LEEK CHOWDER

A cozy, comforting bowl of this hearty potato leek chowder with mushrooms and bacon is sure to warm up any hearts! Serve it up with some warm bread and enjoy.

These cool evenings justify a warm bowl of soup to bring more comfort to our home. A meeting of flavors of potatoes, leeks, mushrooms and bacon with fire roasted corn. The perfect setting for a beautiful dinner.

It’s an incredibly hearty soup, and with the many health benefits of potatoes, this soup will not only keep you warm but it is moderate in calories and will keep you full longer!

Entertaining has always been on of my favorite things to do in our home. Something about spending time to set a table and have your vision come to life is so heartwarming. This time I wanted to play with some pretty settings I received from Lenox.

I’ve partnered with Lenox to show you a beautiful table setting using two different patterns. So fun to mix and match two styles together to create a beautiful set up.
I love a modern table topped with beautiful linen table cloth and cactus paired with these gorgeous white and gold plates. The addition of beautiful wine glasses to serve the wine in added a touch of class. So in love with the dark and moody silverware that accompany this set up. Don’t you think this looks gorgeous?

We often have friends over during the fall weather to cozy up at the dinner table with a nice bowl of hearty soup and crusty bread. Good wine and conversations linger through the night to make a great time to entertain. I hope this soup will warm your hearts and homes like it with us.

Loved plating the potato leek chowder with mushrooms and bacon in the beautiful soup bowls and serving it with the rustic bread. Something about the perfect setting with a little rustic twist. I found that these pieces I got will be timeless and something I can pass on to my kids for sure.

It’s so great to know that the stunning tableware pieces I got are timeless with great quality. I wanted to share the two collections that I chose for the table setting: Casual Radiance and Federal Gold. The wine glassware I mixed and matched as well : Eternal® Gold Signature and Venetian Lace Signature.

The water glasses were the ones I kept pretty classic : Timeless Platinum Double Old Fashioned Glass. One of mine and my husbands ultimate favorite is this gorgeous black silverware we got, ugh just gorgeous. I hope this inspired you to play with your dishes and for me quality is over quantity, so why not get something that will last you a life time?

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POTATO LEEK CHOWDER

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

A cozy, comforting bowl of this hearty potato leek chowder with mushrooms and bacon is sure to warm up any hearts! Serve it up with some warm bread and enjoy.

Course: Lunch, Main Course, Soup

Servings: 4 servings

Author: Lena Gladstone

Ingredients

• 2 cups leeks, white and light green parts, thinly sliced
• 1/2 cup celery, finely chopped
• 1 lb yukon gold potatoes, cut into quarters
• 4-6 thick bacon strips, sliced into 1/2 inch strips
• 2-2 1/2 cups chanterelles, roughly chopped into large pieces
• 1 1/2 cups fire roasted corn kernels (fresh or frozen)
• 5-8 sprigs fresh thyme
• 2 tbsp butter
• 4 cups chicken stock
• 3 garlic cloves, sliced
• 1 tsp sea salt, or more to taste
• 2 tsp fresh chives, finely chopped
• 1 loaf sourdough bread, warmed up and broken into rustic pieces
• 1/4 tsp smoked paprika, optional

Instructions

1. Slice the bacon into 1/4 in strips and cook in a large dutch oven or saucepan over medium heat until the fat renders and it just starts to crisp, 5-7 minutes. Remove bacon pieces to a paper towel, leave bacon grease.

2. Turn the heat to medium and add the leeks and celery. Sauté for about 10 minutes, until the leeks begin to caramelize and become translucent.

3. Add the chicken stock, potatoes, thyme and salt. Bring to a boil. As soon as the stock begins to boil, turn heat back down and simmer for 15 minutes until the potatoes are tender.

4. Add in the corn and cook for another 5 minutes. Turn off heat. Remove any thyme stems.

5. While soup cooks. in a separate pan, add mushrooms to a dry pan with a pinch of salt and cook on medium-high. Move the mushrooms around and add in the butter, cook for about 5 minutes on medium-high. Turn off the heat and remove into a bowl.

6. Add in soup into bowls, top with bacon, mushrooms, chives and a pinch of smoked paprika. Serve with warm sourdough bread, or your choice or crusty bread.

Recipe Notes

PRO TIP : Never wash your mushrooms, only clean them with a dry paper towel to prevent them going soggy and mushy when cooking.

xoxo,
LENA

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