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.
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.
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.
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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