This creamy and flavorful leek and potato chowder is the perfect comfort food for chilly days. Made with fresh leeks, tender potatoes, and a rich broth, this soup will warm you from the inside out. Serve it as a meal on its own or as a comforting starter for a larger dinner. This recipe is easy to make and can be ready in just 30 minutes.
Ingredients
- 4 leeks
- 2 tablespoons butter
- 4 medium-sized potatoes
- 3 cups vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- Start by cleaning the leeks. Cut off the dark green tops and root ends, and slice the white and light green parts into thin rounds. Place the sliced leeks in a colander and rinse thoroughly under cold water to remove any dirt or grit.
- In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for about 5 minutes, until they start to soften.
- Meanwhile, peel the potatoes and cut them into small cubes. Add the cubed potatoes to the pot with the leeks and stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender or a regular blender to puree the soup until smooth and creamy. If using a regular blender, be careful as the hot liquids can cause splattering.
- Return the soup to the pot and stir in the milk, heavy cream, dried thyme, salt, and pepper. Heat the soup over low heat until warmed through, but do not let it boil.
- Taste and adjust the seasoning if needed. If the soup is too thick, you can add more milk or vegetable broth to thin it out.
- Serve the leek and potato chowder hot, garnished with chopped fresh parsley. Enjoy!
