Creamy Mushroom Chowder with Bacon

Creamy Mushroom Chowder with Bacon

1.     8 slices of bacon, chopped
2.     1 onion, diced
3.     2 garlic cloves, minced
4.     10 oz container sliced mushrooms, cleaned
5.     2 large potatoes, peeled and diced
6.     3 cups stock (I used beef)
7.     2/3 cup reduced fat sour cream
8.     Salt & Pepper
9.     Parsley for garnish
10.     Crusty bread

Directions

•     In a large cast iron dutch oven or stock pot, cook bacon pieces. When the bacon has browned, remove pieces and set on a paper towel lined plate. Set aside.
•     In the same pot, add onions to the bacon fat. Cook and stir for 2 minutes. Add garlic and continue to stir & cook for 5 minutes. Pour mushrooms and cook until slighty soft.
•     Add potatoes and stock. Add more stock if the potatoes aren’t covered with liquid. Bring to a boil and simmer for 20 minutes.
•     Using an immersion blender, puree half of the chowder. (You can also use a blender if you don’t have an immersion blender.) Add sour cream. Stir to incorporate into soup. Add bacon to the chowder. (I saved a couple pieces to garnish.) Taste chowder, add salt & pepper if needed. When you’re ready to serve, garnish with parsley and warm bread.