Leek and Potato Chowder

Jim Crockett, host of Crockett's Victory Garden on PBS in the 70's, grew giant leeks and boasted about his leek-potato soup. This recipe is for Jim.

• 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 roots and tips of leaves. Make a vertical cut from root end to top, being careful not to cut through completely. Leeks will now open like a book. Rinse away any dirt between leaves under running water. Slice leeks into quarter-inch strips.

Step 2

Melt 3 tablespoons butter in a skillet over medium-high heat. Saute leeks until wilted, 3 to 5 minutes. Transfer to a slow cooker.

Step 3

Melt remaining 3 tablespoons butter in the same skillet over low heat. Gradually whisk flour into melted butter until mixture forms a clump. Slowly stream chicken broth into the skillet, whisking until combined. Pour over leeks. Add potatoes and bacon. Season with salt and pepper. Stir to combine.

Step 4

Cook on Low until potatoes are soft, stirring water into mixture if too thick, at least 2 hours. Stir half-and-half into mixture and continue cooking for 1 hour more.