This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is the perfect “ease back into real life” food after the holidays. Dorie’s taken potatoes, leeks, shallots, garlic and onions for a soup base that you can leave chunky or partially mash or blend completely, then given a few different options for add=ins or toppings depending on the season. Simply brilliant!
I made the basic recipe, adding in some thick Greek yoghurt in at the end and omitting the optional milk/ half and half (I don’t like soup that splits because of the dairy when you reheat it and this way you can make it as creamy as you like). We topped it with crispy bacon and spring onions (scallions) and it tasted just like a baked potato, only in soup form (kind of reminded me of this version using a slow cooker)!
This is a fabulous recipe to have in the back of your pocket, along with all the variations and customisations. I’ll be going back to this again and again!
Get the recipe for Dorie Greenspan’s Potato Chowder Lots of Ways on page 63 of Everyday Dorie.
Buy Everyday Dorie and join us cooking our way through the book!
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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