Potato Chowder

6 slices bacon
3 tablespoons olive oil
2 medium onions, chopped
4 cloves garlic, minced
3 shallots, chopped
6 medium potatoes, peeled and chopped
1 tablespoon whole grain mustard
4 cups milk
1 cup white cheese, grated
salt and pepper

1. Cook bacon in a large soup pot over medium-high heat until crispy.
2. Remove bacon from the pot and set aside on paper towel.
3. Add olive oil, onions, shallots and garlic to the bacon fat and sauté until tender.
4. Add the potatoes, mustard and milk and bring to a boil.
5. Reduce heat to a simmer and continue cooking until potatoes are tender, about 30 minutes.
6. Stir in cheese and season with salt and pepper.
7. Garnish with bacon bits and crusty bread.

Makes 6 large bowls