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

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

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.