Best Leek And Potato Chowder Recipes

LEEK AND POTATO CHOWDER

Steps:

• 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.

POTATO, CORN, AND LEEK CHOWDER

Steps:

• Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery; cook 4 minutes or until vegetables are tender, stirring frequently.
• Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.
• Stir in broth, corn, potato, salt, and freshly ground black pepper and the old bay seasoning; bring to a boil. Reduce heat, add 1/2 cup parmesan cheese and simmer 20 minutes or until potato is tender.
• Puree in Blender in batches for creamy consistency, if desired.
• Top with additional Parmesan cheese, I also add parmesan croutons.
• Enjoy with the family on soup night!
• *Cleaning leeks:.
• *You need to thoroughly clean the leek. First, wash the outside of the leek. Then slice off the fibrous green top, leaving the white to light-green stalk. Cut leek in half down to the root. Don't cut all the way through the root at this point. Then clean both "halves" under running tap water to remove any dirt that has accumulated inside. For this recipe, slice the cleaned halves down to where it's attached to the root, and discard the root.

LEEK, BRIE AND YUKON GOLD POTATO CHOWDER

Steps:

• Melt the butter in a medium size soup pot. Add the onions, carrots, and leaks. Cook for about 5 min, stirring often, so soften the veggies. Add the potatoes and cook for a few more minutes. Stir often. Add the flour, continuing to stir, and cook for a few more minutes. Add the chicken stock, saffron, pepper, thyme, parsley and bay leaves. Stir until the chowder is well blended. Bring the chowder to a boil, then turn down the heat to a nice medium simmer and cook for about 40min. Stir often to make sure nothing is sticking to the bottome of the pot. The chowder should have a beautiful viscosity and taste delicious. Scald the cream into a separate pot by heating it until a wrinkled film forms over the top. Turn off the heat under the chowder and add the scalded cream; stir it in thoroughly. Add the Brie and lt melt slowly. I like there to be nice soft pieces of the Brie floating in the chowder. It's wonderful that way. Add salt/pepper and white balsamico or wine to taste. Remove the bay leaves before serving.

LEEK AND POTATO CHOWDER

Steps:

• 1. Heat the oil in a L saucepan over medium heat. Saute the leeks for 5 minutes until softened. 2. Increase the heat to medium high. Add the potatoes, broth and sage. Cover and cook 8 minutes or until the potatoes are nearly tender. 3. Whisk the flour with 1/4 C milk until smooth. Stir it, along with the remaining milk, into the potato-leek mixture. Heat, uncovered for 5 minutes or until slightly thickened and potatoes are tender, stirring occasionally. 4. Remove from the heat and stir in parsley and salt. Sprinkle with chives.