2cupsleeks, white and light green parts, thinly sliced
½cupcelery, finely chopped
1lbyukon gold potatoes, cut into quarters
4-6thick bacon strips, sliced into 1/2 inch strips
2-2 ½cupschanterelles, roughly chopped into large pieces
1 ½cupsfire roasted corn kernels, fresh or frozen
3garlic cloves, sliced
1tspsea salt, or more to taste
2tspchives, finely chopped
1loafsourdough bread, warmed up and broken into rustic pieces
¼tspsmoked paprika, optional
Slice the bacon into 1/4 in strips. Cook in a large dutch oven over medium heat, 5-7 minutes. Remove bacon pieces to a paper towel, leave bacon grease.
Turn the heat to medium and add the leeks and celery. Sauté for 10 minutes. Leeks will begin to caramelize and become translucent.
Add the chicken stock, potatoes, thyme, and salt. Bring to a boil. Turn heat down and simmer for 10-15 minutes until potatoes are tender
Add the corn and cook for another 5 minutes. Turn off heat. Remove any thyme stems.
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.
Add in soup into bowls, top with bacon, mushrooms, chives, and a pinch of smoked paprika. Serve with warm sourdough bread or your choice of crusty bread.
TIP:Never wash your mushrooms, only clean them with a dry paper towel. Mushrooms are poruous and will take on the water and make them soggy.