Recipe by ZELDA3333
"A very light and mild leek chowder. Great as a meal with French bread."
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red potatoes, cubed
dried dill weed
Awesome recipe. I used fat free half and half to cut fat and calories. Otherwise, AWESOME recipe
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.
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.
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.
Good thick soup. Mine turned out more like mashed potatoes rather than soup, but the flavor was good. I made the recipe as written.
* Percent Daily Values are based on a 2,000 calorie diet.
Dilled Potato Leek Chowder
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 84
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