Leek and Potato Chowder
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This leek and potato chowder is one of my go to comfort soups when I want something hearty but don't have hours to spend cooking. It comes together in just 50 minutes from start to table, making it perfect for busy weeknights. Leeks are wonderfully mild and sweet when cooked, and they're packed with vitamins and fiber that support digestion. The best part? You probably have most of these ingredients on hand already, and the whole thing costs just a few dollars to make. Creamy, satisfying, and genuinely delicious, this is the kind of soup that makes your kitchen smell amazing while you're preparing it.
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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