Dilled Potato Leek Chowder Recipe - Allrecipes.com
Dilled Potato Leek Chowder Recipe
  • READY IN 40 mins

Dilled Potato Leek Chowder

Recipe by  

"A very light and mild leek chowder. Great as a meal with French bread."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
  2. Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
  3. Whisk half-and-half with flour in a small bowl until smooth; set aside.
  4. Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
  5. Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.
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Reviews More Reviews

Apr 19, 2012

Awesome recipe. I used fat free half and half to cut fat and calories. Otherwise, AWESOME recipe

 
Dec 25, 2012

This is a nice recipe however I suggest cooking the leeks and adding the flour to the leeks to cook off the raw taste of the flour for a few minutes before adding the broth etc... I had to use white skinned potatoes which were fine. I imagine that you could even use left over mashed potatoes to make this. It is very filling and makes for a good cool weather meal.

 

6 Ratings

Mar 17, 2014

Worked out very well. Used vegetable stock instead of chicken broth (to appease the vegetarian in the house) and used milk instead of half & half (because that's all I had in the fridge). Very good dish and my first use of leeks ever.

 
Jan 31, 2013

As the recipe is written I think it would have turned out to be more like mashed potatoes than soup. Half a teaspoon of dill was too strong, 1/4 tsp might taste better. I ended up using 4 cups of broth and 1 leek.

 
May 20, 2012

Good thick soup. Mine turned out more like mashed potatoes rather than soup, but the flavor was good. I made the recipe as written.

 

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Nutrition

  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 116.4 g
  • 38%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 13.9 g
  • 56%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 1045 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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