For a vegetarian version, substitute vegetable broth for chicken broth and omit the bacon. If you don't have half-and-half, you can use whole milk or cream. Using cream will result in a richer, more decadent chowder. For a smoother chowder, you can use an immersion blender to partially blend the soup before adding the half-and-half. Be careful not to over-blend, as this can make the soup gluey.
Leek and Potato Chowder
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PREP TIME10 mins
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COOK TIME3 hrs 15 mins
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TOTAL TIME3 hrs 25 mins
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SERVING6 People
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VIEWS42
A comforting and creamy chowder that celebrates the subtle sweetness of leeks and the earthy heartiness of potatoes. This is a soul-satisfying soup that's perfect for a chilly evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol52 mg
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Fiber3 g
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Protein7 g
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Saturated Fat11 g
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Sodium865 mg
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Sugar4 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Leeks: Cut off the root end and dark green tops of the leeks. Slice the leeks lengthwise, being careful not to cut all the way through the root end. Fan the leeks open and rinse thoroughly under cold running water to remove any dirt trapped between the layers. Slice the cleaned leeks into 1/4-inch thick half-moons. (Prep time: 15 minutes)
02
StepSauté the Leeks: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the sliced leeks and sauté until softened and translucent, about 5-7 minutes. Transfer the sautéed leeks to a slow cooker. (Cook time: 7 minutes)
03
StepCreate the Roux: In the same skillet, melt the remaining 3 tablespoons of butter over low heat. Gradually whisk in the flour until a smooth paste forms (a roux). Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste. (Cook time: 2 minutes)
04
StepBuild the Soup Base: Slowly whisk in the chicken broth into the roux, making sure to break up any lumps. Continue whisking until the mixture is smooth and slightly thickened. Pour the chicken broth mixture over the leeks in the slow cooker. (Prep time: 3 minutes)
05
StepCombine and Slow Cook: Add the diced potatoes and crumbled bacon to the slow cooker. Season with salt and pepper to taste. Stir everything together to combine. Cover the slow cooker and cook on Low for 2-3 hours, or until the potatoes are very tender. (Cook time: 180 minutes)
06
StepFinish the Chowder: Stir in the half-and-half and continue cooking on Low for another 30 minutes to allow the flavors to meld. If the chowder is too thick, stir in a little water to reach your desired consistency. (Cook time: 30 minutes)
07
StepServe: Ladle the leek and potato chowder into bowls and serve hot. Garnish with extra crumbled bacon, a sprinkle of fresh herbs (such as chives or parsley), or a swirl of cream, if desired.
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Wilfrid Mosciski
Jun 22, 2025This recipe is so easy to follow and the results are fantastic!
Shanna Klocko
Jun 21, 2025Great recipe, thanks for sharing!
Imogene Stehr
May 9, 2025The bacon adds a nice smoky flavor, but it's great without it too.
Cory Kutch
Apr 27, 2025Will definitely make this again!
Annabel Pacochanikolaus
Apr 19, 2025My family loved this! It's a new favorite.
Estefania Rau
Apr 1, 2025I used vegetable broth and it was still delicious.
Bailey Larkin
Mar 11, 2025I blended half the soup before adding the half-and-half, and it was the perfect consistency.
Lazaro Hansen
Jan 29, 2025I added a pinch of nutmeg, as suggested, and it was amazing!
Robbie Weimann
Dec 4, 2024This chowder is so creamy and comforting! The leeks add such a delicate flavor.