Mushroom, Sweet Potato and Smoked Gouda Chowder

 

 

We loved this soup. The combination of sweet potatoes and creamy gouda, with a little bacon throw in, is irresistible. Slices of mushroom add meatiness.

I adapted the recipe from Elly Says Opa, which offers lots of tempting recipes. I found it on Pinterest. I used a mix of half-and-half varieties I had on hand, mostly reduced-fat. At least a little fat keeps the soup from curdling when it simmers, or I would have used fat-free.

I used an immersion blender, one of my favorite kitchen tools. It’s so nice not to have to keep transferring  cups of soup at a time to and from a regular blender and get another pot dirty. You can puree the soup completely, but I like to have some chunks. I went to town with the blender this time (it’s fun) and left only about a quarter rustic. Half and half is ideal for my tastes.

This is the doubled recipe; I suspect you will want every bite.

I served this with a mixed-green salad with pistachios and dried cherries.

 

 

Mushroom, Sweet Potato and Smoked Gouda Chowder

 

1 1/2 lbs. (24 oz.) bacon, chopped
1 large sweet onion, chopped
1  1/2 lb. mushrooms, sliced (I used a mix of baby portabellas and white button)
4 large sweet potatoes, peeled and cut into small cubes (about 8 cups)
4 cloves garlic, minced
2 tsp. dried thyme
2 bay leaves
6 cups chicken broth
2 cups half and half, reduced fat half-and-half, or a mix
8 oz. smoked gouda, shredded
Salt and pepper, to taste

DIRECTIONS

In a large pot or Dutch oven, cook the bacon until crisp. Remove the bacon and set aside on paper towels to drain.

Remove most of bacon grease, leaving about 4 tbsp. Over medium heat, add the diced onions and the mushrooms to the pot. Season with a little salt and pepper, and cook until most of the moisture released from the mushrooms evaporates and the vegetables start to brown, about 15 minutes.

Add the sweet potatoes and garlic, stirring to combine. Add the thyme, bay leaves and stock. Bring to a boil, then reduce to a simmer. Cook, uncovered, until the sweet potatoes are tender, 10 to 15 minutes. Return most of the bacon to the pot, reserving some as a garnish.

Remove the bay leaves. Puree as much or as little of the mixture as you want. I like it about half smooth and half chunky. This is easiest with an immersion blender. Add the half-and-half and the gouda. Heat through until the cheese has melted. Taste for seasoning and adjust as needed. Serve, garnished with remaining bacon.

Serves 6.

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3 thoughts on “Mushroom, Sweet Potato and Smoked Gouda Chowder”

  1. Nancy - February 3, 2017 9:17 am

    This sounds like a perfect meal for this weekend!!

    Reply
    1. dskiefer - February 3, 2017 3:28 pm

      It’s definitely comfort food!

      Reply
  2. Kim Foster - February 3, 2017 2:07 pm

    This sounds really yummy. Actually, it sounds quite gouda (ha ha). This could make me try even the mushrooms because it does sound like a hearty soup.

    Reply

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