Herb-Infused Potato Chowder with Leeks – A Cozy Bowl Full of Comfort!
Whenever chilly evenings set in, nothing feels quite as perfect as a bowl of creamy, herb-scented chowder. This potato and leek chowder is rich, hearty, and gently flavored with fresh herbs to warm you up from the inside out. A rustic, homestyle dish that feels like a hug in a bowl!
Ingredients:
- 4 large russet potatoes, peeled and diced
- 2 large leeks, white and light green parts sliced thin
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 1 teaspoon fresh rosemary, finely chopped
- 1 bay leaf
- Salt and pepper to taste
- Chopped parsley for garnish
- Optional: 1/2 cup shredded cheddar cheese for extra creaminess
Instructions:
- Prepare the Leeks: Slice leeks thinly and rinse them well under cold water to remove any hidden grit.
- Sauté: In a large pot, melt butter with olive oil over medium heat. Add leeks and garlic, cooking gently for about 5 minutes until softened and fragrant.
- Add Potatoes and Herbs: Stir in the diced potatoes, thyme, rosemary, and bay leaf. Cook for another 2 minutes to coat everything with flavor.
- Simmer: Pour in the broth and bring to a gentle boil. Reduce heat, cover, and simmer for 20-25 minutes until potatoes are fork-tender.
- Make It Creamy: Remove the bay leaf. Lightly mash some of the potatoes in the pot with a potato masher for a thicker texture. Stir in heavy cream and simmer for 5 more minutes.
- Season and Serve: Add salt and pepper to taste. Ladle the chowder into bowls, garnish with chopped parsley (and shredded cheddar if desired), and enjoy hot!
Helpful Tips:
- Leeks can hide dirt between layers, so always rinse them thoroughly!
- For extra richness, you can add crispy bacon bits right before serving.
- Want it even thicker? Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.
Nutrition Facts (Per Serving):
| Calories | 320 |
| Protein | 6g |
| Carbs | 38g |
| Fat | 17g |
| Sodium | 620mg |
Printable Recipe Summary:
| Herb-Infused Potato Chowder with Leeks | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 |
FAQs
Q: Can I make this chowder vegetarian?
Yes! Simply use vegetable broth instead of chicken broth.
Q: Can I freeze potato chowder?
It’s best enjoyed fresh. Creamy soups with potatoes can change texture when frozen, but you can still freeze leftovers if needed.
Q: What other herbs can I use?
Fresh dill or parsley can be stirred in at the end for a bright, fresh flavor.
Q: Can I make it dairy-free?
Swap the cream for coconut milk or a dairy-free alternative for a lighter, dairy-free version!
This Herb-Infused Potato Chowder with Leeks will quickly become your go-to recipe for cozy dinners!
