Creamy and flavorful dilled potato and leek chowder

This dilled potato leek chowder is a comforting and hearty soup that combines the earthy flavors of potatoes and leeks with the subtle herbiness of dill. It has a creamy texture that will warm you up on a chilly day. This recipe is easy to make and is perfect for a cozy dinner or lunch. Enjoy the delicious flavors of this homemade chowder!

Ingredients

• 4 medium potatoes, peeled and diced
• 2 leeks, white and light green parts only, thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 teaspoons dried dill
• Salt and pepper to taste
• Chopped fresh dill, for garnish

Directions

1. In a large pot, melt the butter over medium heat. Add the onion, leeks, and garlic, and sauté until softened, about 5 minutes.
2. Add the diced potatoes, dried dill, salt, and pepper to the pot. Stir to combine.
3. Pour in the vegetable or chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
4. In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until golden brown. Gradually whisk in the heavy cream and continue cooking, stirring constantly, until the mixture thickens.
5. Once the potatoes are tender, stir in the creamy mixture into the pot. Cook for an additional 5 minutes, stirring occasionally.
6. Remove the pot from heat and let the chowder cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, return the soup to the pot after blending.
7. Taste and adjust seasonings as needed. If the chowder is too thick, add more broth or cream to reach the desired consistency.
8. To serve, ladle the chowder into bowls and garnish with chopped fresh dill. Serve hot and enjoy!

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