Leek and Potato Chowder
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A creamy, comforting chowder loaded with tender leeks and potatoes, finished with a touch of thyme and crispy bacon for depth. Perfect for warming up on cool evenings.
Ella x
Ingredients
- 3 wholeleeks(white and light green parts, cleaned and sliced into rings)
- 500 gpotatoes(diced into 1cm cubes)
- 1 Lvegetable stock
- 100 gbacon(chopped)
- 30 gbutter
- 1 wholeonion(diced)
- 200 mlheavy cream
- 2 sprigsfresh thyme
- 1 teaspoonsea salt(to taste)
- 1 teaspoonblack pepper(to taste)
Detail level
Instructions
- 1
Fry the chopped bacon in a large pot over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of bacon fat in the pot.
Tip: Save the rendered bacon fat for extra flavour in the base of your chowder.
- 2
Add butter to the pot with the bacon fat. Sauté the diced onion until softened, around 3 minutes, stirring occasionally.
- 3
Add the sliced leeks to the pot and cook for another 5 minutes, stirring gently until they begin to soften and release their sweet aroma.
Tip: Don't rush this step—allowing leeks to cook slowly brings out their natural sweetness.
- 4
Pour in the vegetable stock and add the diced potatoes along with fresh thyme sprigs. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.
Tip: The potatoes should be fork-tender but not falling apart.
- 5
Remove the thyme sprigs. Stir in the heavy cream and reserved bacon pieces, then simmer for 2 more minutes to warm through.
- 6
Season the chowder generously with sea salt and black pepper, tasting as you go to adjust flavours to your preference.
Tip: Add seasoning gradually—you can always add more, but you cannot remove it.
- 7
Ladle the chowder into bowls and serve hot, optionally garnishing with extra crispy bacon bits or fresh parsley if desired.
Tip: For a heartier version, crush some potatoes against the side of the pot to thicken the broth naturally.
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