This recipe is my tribute to James Crockett, the host of 'Crockett's Victory Garden' on PBS in the 1970's. Jim would raise leeks the size of baseball bats and brag about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.

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  • Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.

  • Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.

  • Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.

Cook's Note:

For a little more zip add a pinch of Old Bay(R) seafood seasoning.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

326 calories; 18.1 g total fat; 52 mg cholesterol; 865 mg sodium. 35.3 g carbohydrates; 7 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2018
Was a very good chowder. Did not change anything. Recommend this to anyone who enjoys this type of meal. Read More
(1)

Most helpful critical review

Rating: 2 stars
04/09/2018
Very flavourful but the potatoes were still hard. I think I would cook on high for the first two hours. Read More
(1)
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/13/2018
Was a very good chowder. Did not change anything. Recommend this to anyone who enjoys this type of meal. Read More
(1)
Rating: 5 stars
10/03/2015
Yum! I made this on the stove as I didn't have 3 hours before dinner time. Turned out just fine! Read More
(1)
Rating: 5 stars
04/17/2016
Great recipe! I added some wild oyster mushrooms and it was perfect!!! Read More
(1)
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Rating: 4 stars
12/19/2016
Did not add any flour as I prefer it to be gluten free added 35% fat cooking cream when it was ready. I wanted it with cheese topping; transferred chowder into 1 portion casseroles topped with 4 types of cheeses and baked it at 425F for 10 minutes until golden brown. It was very hot and so yummy just what we like for cold wintery months. Read More
(1)
Rating: 5 stars
03/13/2018
Was a very good chowder. Did not change anything. Recommend this to anyone who enjoys this type of meal. Read More
(1)
Rating: 2 stars
04/09/2018
Very flavourful but the potatoes were still hard. I think I would cook on high for the first two hours. Read More
(1)
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Rating: 5 stars
10/12/2015
My first attempt at making potato and leek chowder and it is fantastic! I followed the recipe and didn't make any changes and it was delish as is. Read More
Rating: 4 stars
01/02/2015
Made this mostly by the recipe and it came out really good. I added a little red sweet pepper for color and spiced it with arbitrary amounts of salt pepper paprika cayenne and just a little oregano. Read More
Rating: 5 stars
10/11/2014
Really really good soup! And super easy too. We're vegetarian so we used vegetable broth instead of chicken and just omitted the bacon. It still had plenty of flavor and turned out great. Perfect for a cool fall night. I'll definitely make this again! Read More
Rating: 5 stars
06/01/2014
This is one of the best leek and potato soup/chowder recipes I've tasted! My family loves this-especially when I serve it with warm crusty french bread! Read More