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Dilled Potato Leek Chowder

Rated as 4 out of 5 Stars

"A very light and mild leek chowder. Great as a meal with French bread."
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40 m servings 597
Original recipe yields 2 servings


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  1. 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.
  2. Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
  3. Whisk half-and-half with flour in a small bowl until smooth; set aside.
  4. Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
  5. Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.

Nutrition Facts

Per Serving: 597 calories; 9.3 116.4 15.1 22 1045 Full nutrition

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Read all reviews 5
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Awesome recipe. I used fat free half and half to cut fat and calories. Otherwise, AWESOME recipe

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...

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...

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...

Good thick soup. Mine turned out more like mashed potatoes rather than soup, but the flavor was good. I made the recipe as written.