Name: Leek and Potato Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Leeks - 3; Butter, divided - 6 tablespoons; All-purpose flour - ¼ cup; Chicken broth - 2 (15 ounce) cans; Red potatoes, peeled and diced - 5 small; Crispy cooked bacon, chopped - 2 slices; Salt and ground black pepper to taste - 2 slices; Water as needed - ½ cup; Half-and-half - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Leek and Potato Chowder

1. Leeks - 3

2. Butter, divided - 6 tablespoons

3. All-purpose flour - ¼ cup

4. Chicken broth - 2 (15 ounce) cans

5. Red potatoes, peeled and diced - 5 small

6. Crispy cooked bacon, chopped - 2 slices

7. Salt and ground black pepper to taste - 2 slices

8. Water as needed - ½ cup

9. Half-and-half - 1 cup

How to cook deliciously - Leek and Potato Chowder

1. Stage

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. Stage

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. Stage

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. Stage

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.