Dilled Potato Leek Chowder recipe
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Ingredients
- 1 teaspoon butter 1 teaspoon olive oil 3 leeks, chopped 2 cups chicken broth 6 small red potatoes, cubed ½ teaspoon dried dill weed 1 bay leaf ¼ cup half-and-half cream 2 tablespoons all-purpose flour
Nutrition Info
- 596.7 caloriescarbohydrate: 116.4 gcholesterol: 21.6 mgfat: 9.3 gfiber: 13.9 gprotein: 15.1 gsaturatedFat: 4 gservingSize: -sodium: 1044.8 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Dilled Potato Leek Chowder
Directions
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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.
Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
Whisk half-and-half with flour in a small bowl until smooth, set aside.
Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.