Leek and Potato Chowder Recipe - Allrecipes.com
Leek and Potato Chowder Recipe
  • READY IN 3+ hrs

Leek and Potato Chowder

Recipe by  

"This recipe is my tribute to James Crockett, the host of 'Crockett's Victory Garden' on PBS in the 1970's. Jim would raise leeks the size of baseball bats and brag about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    3 hrs 15 mins
  • READY IN

    3 hrs 25 mins

Directions

  1. Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.
  2. Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
  3. Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.
  4. Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.
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Footnotes

  • Cook's Note:
  • For a little more zip add a pinch of Old Bay® seafood seasoning.
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Reviews More Reviews

Jan 01, 2015

Made this mostly by the recipe, and it came out really good. I added a little red sweet pepper for color and spiced it with arbitrary amounts of salt, pepper, paprika, cayenne, and just a little oregano.

 
Oct 11, 2014

Really, really, good soup! And super easy too. We're vegetarian, so we used vegetable broth instead of chicken, and just omitted the bacon. It still had plenty of flavor and turned out great. Perfect for a cool fall night. I'll definitely make this again!

 

3 Ratings

Jun 01, 2014

This is one of the best leek and potato soup/chowder recipes I've tasted! My family loves this-especially when I serve it with warm, crusty french bread!

 

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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 929 mg
  • 37%

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

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About the Cook

 
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