Leek and Potato Chowder
Ingredients
Instructions
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
476
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).