A very light and mild leek chowder. Great as a meal with French bread.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

597 calories; protein 15.1g; carbohydrates 116.4g; fat 9.3g; cholesterol 21.6mg; sodium 1044.8mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2012
Awesome recipe. I used fat free half and half to cut fat and calories. Otherwise AWESOME recipe Read More
(4)

Most helpful critical review

Rating: 3 stars
02/01/2013
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 of broth and 1 leek. Read More
(1)
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/19/2012
Awesome recipe. I used fat free half and half to cut fat and calories. Otherwise AWESOME recipe Read More
(4)
Rating: 4 stars
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 white skinned potatoes which were fine. I imagine that you could even use left over mashed potatoes to make this. It is very filling and makes for a good cool weather meal. Read More
(3)
Rating: 4 stars
03/17/2014
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 good dish and my first use of leeks ever. Read More
(1)
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Rating: 3 stars
01/31/2013
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 of broth and 1 leek. Read More
(1)
Rating: 1 stars
10/15/2018
I made this recipe and didn't like it. It was bland and I made it exactly as the recipe called for. I will not be making this one again. Read More
Rating: 4 stars
05/20/2012
Good thick soup. Mine turned out more like mashed potatoes rather than soup but the flavor was good. I made the recipe as written. Read More
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