Potato Leek Chowder
Potato Leek Chowder is a side dish that serves 4. For $1.64 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 311 calories, 5g of protein, and 21g of fat. This recipe from The Hill Country Cook has 24 fans. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a gluten free diet. A mixture of olive oil, russet potatoes, leek, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Try Potato-Leek Chowder, Potato, Corn, and Leek Chowder, and Bacon, Potato, Leek And Crab Chowder for similar recipes.
Servings: 4
Ingredients:
5 cups chicken broth
2-3 pieces of bacon, chopped (cooked or uncooked)
8-10 garlic cloves
1/2 cup heavy cream
1 leek, halved and sliced
2 tablespoons olive oil
2-3 russet potatoes
sour cream, garnish
spinach leaves, garnish
1 cup water (optional)
Equipment:
pot
blender
Cooking instruction summary:
Begin by heating olive oil in a heavy cast iron pot over medium heat. Add garlic and bacon and sautee for 3 minutes. Add leeks and sautee about 5 minutes, or until wilted. Next, add in diced potatoes and chicken stock. Bring to a light boil, then reduce heat and simmer for 30-40 minutes, or until potatoes are tender. Once tender, remove half the ingredients from the pot, and blend in a blender until mostly smooth. Return mixture to pot, and stir to mix. Then slowly add 1/2 cup cream. If chowder is too thick, add one more cup water to thin to desired consistency. Serve with fresh spinach leaves and a dollop of sour cream.
Step by step:
1. Begin by heating olive oil in a heavy cast iron pot over medium heat.
2. Add garlic and bacon and sautee for 3 minutes.
3. Add leeks and sautee about 5 minutes, or until wilted. Next, add in diced potatoes and chicken stock. Bring to a light boil, then reduce heat and simmer for 30-40 minutes, or until potatoes are tender. Once tender, remove half the ingredients from the pot, and blend in a blender until mostly smooth. Return mixture to pot, and stir to mix. Then slowly add 1/2 cup cream. If chowder is too thick, add one more cup water to thin to desired consistency.
4. Serve with fresh spinach leaves and a dollop of sour cream.
Nutrition Information:
covered percent of daily need
