Dilled Potato Leek Chowder |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A very light and mild leek chowder. Great as a meal with French bread. Ingredients:
1 teaspoon butter |
1 teaspoon olive oil |
3 leeks, chopped |
2 cups chicken broth |
6 small red potatoes, cubed |
1/2 teaspoon dried dill weed |
1 bay leaf |
1/4 cup half-and-half cream |
2 tablespoons all-purpose flour |
Directions:
1. Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
2. Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
3. Whisk half-and-half with flour in a small bowl until smooth; set aside.
4. Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
5. Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.
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