Potato Leek Chowder

Potato Leek Chowder that is to die for! I just love leeks… and I had all the ingredients to make this BUT the leeks. So a quick phone call to Mr. Jones on his way home…. and voilà! I had everything I needed to make this hearty and sinfully yummy chowder. I just love to make soups, chowders, bisques, etc. I love throwing everything together in one pot and using up what I have in the fridge. This recipe surely won’t disappoint! I promise!! Especially when served up with some amazing Garlic Bread! 

Before diving into the recipe…. lets quickly discuss the awesomeness of leeks and how to prepare them. The leek is a vegetable that is in the same family as onion and garlic. It has a much milder taste than a regular onion. I like to eat them raw in salads, sautéd as a side dish, in my homemade chicken stock, or cooked up in a recipe such as this chowder! The white part is the part you cook with. The dark green leaves can also be saved and used when making your homemade stocks! The only thing to watch out for when cooking with leeks…. is to make sure you wash them well!! They are dirty little buggers! Here is the leek I used… this one was HUGE! I typically use 2-3 regular sized leeks… but this one was enormous! lol I already cut off the ends in this picture.

Look at all that dirt inside! I just slice them up how I want them in my chowder, put them in a colander and rinse, rinse, rinse!

Then as I’m chopping my other ingredients I just use the colander as my bowl to throw the other ingredients in.

Now for the recipe!!

Ingredients:

• 1/2 pound bacon, diced
• 1-2 cups leeks, chopped (I always just use up what I have. Put more or less in as desired… I love leeks, so I’ll put in a lot!)
• 2-3 carrots, peeled and diced small
• 1 medium white or sweet onion, chopped
• 2-3 ribs of celery, diced small
• 1/2 cup flour
• 2 quarts homemade chicken broth (Once again… for the love of God… please don’t use canned! lol Your food will never taste the way it should if you do! If you don’t have homemade… please use “better than bouillon” that’s in the jar)
• 2 pounds white or russet potatoes, peeled and medium diced
• 2-3 bay leaves
• 1 Tbs. fresh thyme, chopped
• 1-2 cups heavy cream, depending on how creamy you like it.
• salt & pepper to taste
• fresh parsley to taste

Instructions:

1. In a large heavy stock pot (I use my enameled cast iron pot), over medium-high heat, cook the bacon until very crisp. You want to make sure the bacon is well done, as it will become super soggy if not cooked enough. (If you’re a vegetarian, like my friend Dana, you can skip the bacon and use 4 Tbs. of butter instead. Then use vegetable stock instead of chicken!)
2. Add in the leeks, carrots, onion, and celery. Cook for about 2-3 minutes, until they start to wilt. Season with salt & pepper.
3. Stir in the flour and cook for another 2-3 minutes while stirring, to cook out the taste of the flour. (This is your Roux and what thickens the soup)
4. Pour in your chicken stock. Add your potatoes, bay leaves and thyme. Stir well and make sure you get all the flour off the bottom of the pan so it doesn’t burn. Bring to a boil and then reduce to a simmer. Simmer until the potatoes are fork tender. Usually about 10-12 minutes.
5. Add the cream and heat through.
6. Season with salt & pepper.
7. Serve with a sprinkle of parsley on top and some delicious garlic bread!