Description
A comforting soup combining the sweetness of leeks with hearty potatoes in a creamy base, perfect for chilly days.
Ingredients
Scale
- 4 large leeks, cleaned and chopped
- 4 medium potatoes, diced
- 1 onion, chopped
- 4 cups vegetable or chicken broth
- 2 cups heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the cleaned and chopped leeks along with the onions. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add the diced potatoes and broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper to taste. Use an immersion blender to blend the chowder until you reach your desired consistency—smooth or slightly chunky.
- Serve the chowder hot, garnished with chopped chives for a fresh finish.
Notes
For a lighter version, swap heavy cream for half-and-half or whole milk. Add a pinch of nutmeg for a flavor kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 75mg