Leek and Potato Chowder
Course: SoupCuisine: EuropeanPrep Time
10 mins
Cook Time
3
minutesTotal Time
3
minutesServings
6
Ingredients
3 — leeks
6 tablespoons — unsalted butter, divided
¼ cup — all-purpose flour
2 (15 ounce) cans — chicken broth
5 small — red potatoes, peeled and diced
2 slices — crispy cooked bacon, chopped
undefined — salt and ground black pepper to taste
½ cup — water as needed
1 cup — half-and-half
Directions
- Clean leeks by cutting off roots and tips of leaves. Make a vertical cut from root end to top, being careful not to cut through completely. Leeks will now open like a book. Rinse away any dirt between leaves under running water. Slice leeks into quarter-inch strips.
- Melt 3 tablespoons butter in a skillet over medium-high heat. Saute leeks until wilted, 3 to 5 minutes. Transfer to a slow cooker.
- Melt remaining 3 tablespoons butter in the same skillet over low heat. Gradually whisk flour into melted butter until mixture forms a clump. Slowly stream chicken broth into the skillet, whisking until combined. Pour over leeks. Add potatoes and bacon. Season with salt and pepper. Stir to combine.
- Cook on Low until potatoes are soft, stirring water into mixture if too thick, at least 2 hours. Stir half-and-half into mixture and continue cooking for 1 hour more.
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