Leek and Potato Chowder

When the leeks get large, put them in the slow cooker with some potatoes and half-and-half for a delightfully creamy chowder.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 25 mins
• Calories: 326 Calories

Ingredients

• 1 cup half-and-half
• 6 tablespoons butter, divided
• salt and ground black pepper to taste
• 2 (15 ounce) cans chicken broth
• 3 leeks
• 5 small red potatoes, peeled and diced
• 2 slices crispy cooked bacon, chopped
• 0.25 cup all-purpose flour
• 0.5 cup water as needed

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.