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My review
Dilled Potato Leek Chowder
6
ZELDA3333
"A very light and mild leek chowder. Great as a meal with French bread."
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Ingredients
40 m servings 597Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
- Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
- Whisk half-and-half with flour in a small bowl until smooth; set aside.
- Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
- Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.
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Reviews
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4/19/2012
Awesome recipe. I used fat free half and half to cut fat and calories. Otherwise, AWESOME recipe
12/25/2012
This is a nice recipe however I suggest cooking the leeks and adding the flour to the leeks to cook off the raw taste of the flour for a few minutes before adding the broth etc... I had to use...
3/17/2014
Worked out very well. Used vegetable stock instead of chicken broth (to appease the vegetarian in the house) and used milk instead of half & half (because that's all I had in the fridge). Very...
1/31/2013
As the recipe is written I think it would have turned out to be more like mashed potatoes than soup. Half a teaspoon of dill was too strong, 1/4 tsp might taste better. I ended up using 4 cups...
5/20/2012
Good thick soup. Mine turned out more like mashed potatoes rather than soup, but the flavor was good. I made the recipe as written.