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Leek and Potato Chowder


"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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3 h 25 m servings 326 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. 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.
  4. 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® seafood seasoning.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 326 calories; 18.1 g fat; 35.3 g carbohydrates; 7 g protein; 52 mg cholesterol; 865 mg sodium. Full nutrition

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Read all reviews 8
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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 w...

Great recipe! I added some wild oyster mushrooms and it was perfect!!! *****

Yum! I made this on the stove as I didn't have 3 hours before dinner time. Turned out just fine!

Was a very good chowder. Did not change anything. Recommend this to anyone who enjoys this type of meal.

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.

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...

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...

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!