Leek and Potato Chowder
Ingredients
- 3 leeks
- 6 tablespoons butter, divided
- ¼ cup all-purpose flour
- 2 (15 ounce) cans chicken broth
- 5 small red potatoes, peeled and diced
- 2 strips crisp-cooked bacon, chopped
- salt and ground black pepper to taste
- ½ cup water as needed
- 1 cup half-and-half
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Instructions
- Cut off leek roots and leaf tips; cut, vertically, from root ends to tops, being careful not to completely cut through. Leeks will now open like a book. Rinse under running water to remove any dirt between leaves. Slice leeks into 1/4-inch strips.
- Melt 3 tablespoons butter in a skillet over medium-high heat. Add leeks; sauté until wilted, 3 to 5 minutes. Transfer to a slow cooker.
- Melt remaining 3 tablespoons butter in the same skillet over low heat; gradually whisk in flour until mixture forms a clump. Slowly whisk in chicken broth until combined; pour over leeks. Add potatoes and bacon to the slow cooker; season with salt and black pepper. Stir to combine.
- Cover slow cooker. Cook on Low until potatoes are soft, stirring water into mixture if too thick, at least 2 hours; stir in half-and-half and continue cooking 1 hour more.
Source
Original recipe: View Original