Leek and Potato Chowder
A hearty chowder made with leeks, potatoes, and bacon for a rich flavor.
Ingredients
- leeks (3 )
- unsalted butter (6 tablespoons)
- all-purpose flour (0.25 cup)
- chicken broth (30 ounces)
- red potatoes (5 )
- crispy cooked bacon (2 slices)
- salt (0 )
- ground black pepper (0 )
- water (0.5 cup)
- half-and-half (1 cup)
Instructions
- 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. 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. Sauté 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 326
- fat: 18 g
- sats: 11 g
- carbs: 35 g
- fibre: 3 g
- protein: 7 g
- salt: 0 g