Creamy Gouda and Mushroom Soup

This soup is fantastic! I was drooling as soon as I came across the recipe on Mary Ellen’s Cooking Creation Blog. It’s definitely a meal by itself and a whole pot (which probably will give you 6 large servings) only cost me $17 for all of the ingredients. And now that the weather is getting colder this is the perfect thing to warm you from the inside out.

Ingredients

• 1/4 lb. bacon, diced
• 1 onion, diced
• 1 lb. mushrooms (your choice)
• a few sprigs of fresh thyme or a good pinch of dried
• 1/4 cup dry sherry or white wine
• 1 bay leaf
• 3-4 cups yukon gold potatoes, cubed
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1.5 cups light cream
• 2 oz. smoked gouda, shredded

Directions

• In a stockpot or dutch oven, cook the bacon until it has rendered its fat. Remove the bacon with a slotted spoon and set aside.
• In the bacon fat, cook the diced onion over low heat for about 2 minutes before adding the mushrooms. Add a little salt and pepper and continue cooking over low or medium-low heat until the mushrooms have released their moisture, about 10-15 minutes.
• Increase the heat and add the sherry or wine. Cook until almost all of the alcohol has cooked off.
• Add the potatoes and the garlic, stirring to combine. Add the bay leaf and broth. Bring to a light boil and simmer until potatoes are tender. Season to taste with salt and pepper.
• Remove the bay leaf. Put as much or as little of the mixture as you want into a food processor and pulse it. This isn’t necessary but it creates both texture and thickness to the soup.
• Return the pureed soup to the dutch oven. Add the light cream and gouda. Simmer until the soup has heated through and the cheese has melted.
• Garnish bowls with diced bacons and more cheese, if desired.