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
- In a large pot, melt the butter over medium heat. Add the onion, leeks, and garlic, and sauté until softened, about 5 minutes.
- Add the diced potatoes, dried dill, salt, and pepper to the pot. Stir to combine.
- 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.
- 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.
- Once the potatoes are tender, stir in the creamy mixture into the pot. Cook for an additional 5 minutes, stirring occasionally.
- 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.
- Taste and adjust seasonings as needed. If the chowder is too thick, add more broth or cream to reach the desired consistency.
- To serve, ladle the chowder into bowls and garnish with chopped fresh dill. Serve hot and enjoy!
