Chunky Potato Chowder

Well we've certainly entered Soup Season, haven't we? It's been so long since we last talked.  My apologies...  Why don't you pull up a chair?  I plan to stay awhile.

This last week has been one of those weeks where life just comes at you and you have to take it on.  And so I did.  I promise I didn't forget about you in the process.  You were always on my mind as I made it through the ever-increasing inbox of emails, to-do's, can't-wait's, and can't-someone-else-do-it's? Sitting here with you is definitely where I need to be right now.

I didn't make it into the kitchen much this week.  Instead, I discovered something amazing. It's called takeout.  I don't know if you have heard of it, but it's worth trying.  Should a week like this one hit again anytime soon, I might even have to indulge in takeout's good friend called delivery.

 The most amazing part of my week was bringing home this little guy.  Meet Bilbo.  We found him at the Seattle Animal Shelter and completely fell in love with him.  If you look at that picture long enough, you will too.

The only thing better than cuddling with this cat is cuddling while eating this potato chowder.  Blending some of the potatoes creates a wonderful creaminess and the carrots add just the right touch of sweetness.  I used yellow carrots in this batch and I tend to like the fact that they blend in with everything else.  If you're in the mood to be bold, then mix it up with different colors.  If not, that's just fine too. 

Serves 4 - 6

3 onions, diced
2 Tbsp olive oil
4 carrots, diced
1.5 pounds of potatoes (I used Austrian Crescent fingerling potatoes), diced*
salt and pepper to taste
1 Tbsp fresh dill
1 Tbsp fresh parsley 
3 cloves garlic, minced
3 cups of vegetable broth

Add about 2 tablespoons of olive oil to a medium pot and saute the onions over medium-low heat for about ten minutes. Then add the carrots and potatoes, adding more olive oil as necessary to keep everything from sticking. Cook for about 5 minutes, stirring as necessary. Add the garlic and saute for an additional two minutes. 

Add about 3 cups of stock (it should just barely cover everything). Add the dill and parsley then cook for about 15 minutes, until potatoes are soft but not mushy.

Put about 1/2 of the soup in a blender and process until smooth. It might be necessary to add a bit of water to help it blend. Finish by adding this mixture back to the pot and stirring everything together. Let simmer for 5 - 10 more minutes.  Garnish with some more fresh dill, salt, and pepper. Serve with some warm bread.

*Note: I did not remove the skins on my potatoes because they were very delicate, but depending on the type of potatoes you use and your personal preference, you might want to peel the skin.