Leek and Potato Chowder

Leek and Potato Chowder

This leek and potato chowder recipe is an ode to Jim Crockett of "Crockett's Victory Garden" on PBS in the 1970s. He boasted about his leek-potato soup.

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

Recipe Instructions

Step 1
Cut off leek roots and leaf tips; cut, vertically, from root ends to tops, being careful not to completely cut through. Leeks will now open like a book. Rinse under running water to remove any dirt between leaves. Slice leeks into 1/4-inch strips.
Step 2
Melt 3 tablespoons butter in a skillet over medium-high heat. Add leeks; sauté 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 in flour until mixture forms a clump. Slowly whisk in chicken broth until combined; pour over leeks. Add potatoes and bacon to the slow cooker; season with salt and black pepper. Stir to combine.
Step 4
Cover slow cooker. Cook on Low until potatoes are soft, stirring water into mixture if too thick, at least 2 hours; stir in half-and-half and continue cooking 1 hour more.

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

Categories

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