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Potato Leek Chowder


             Makes 4 to 6 servings

This delicious chowder will certainly excite your senses of



smell and taste.  It is soooo good!  It could easily become my

new comfort food.  






•  4 slices bacon*, chopped, fried, drained and crumbled 

    Use the large pot for this, drain the grease leaving the bacon


    bits .  I had leftover ham, so I used that.


•  ½ cup butter


  1 leek, ¼-inch slices, rinsed and cleaned thoroughly**

•  2 stalks celery, ¼-inch slice

•  1 medium carrot, ¼-inch dice

•  ¼ cup + 1 Tbsp flour

•  1 quart milk, may need more (can replace 1 cup with cream)

•  1 tsp chicken bouillon (I use Better than Bouillon)

•  3 baking potatoes (or equivalent), peeled, diced and cooked

You will need a large pot with lid.


1.  Over medium heat, melt the butter in the large pot; add the



    leeks, celery and carrots; saut­e until slightly tender.



2.  Remove pan from heat; stir in the flour, mixing until all the



     vegetables are coated.

3.  Stir in the milk and the bouillon, return to medium heat, stirring



     constantly until mixture begins to thicken.

4.  Add the cooked potatoes; roughly mash while stirring.  You still



     want some larger pieces.  Remove from heat; add about ¾ of



     the bacon, saving the rest for garnish.  Season to taste with the



     salt and pepper.


Options & Tips


•  Along with the bacon, chives or parsley makes a great garnish.



•  Carrot curls would also make a good garnish.

*Excess fat can be removed by dabbing the pan with a paper





potato leek chowder, best potato leek chowder, best potato leek soup

A bowl of our colorful Potato and Leek Chowder.
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