Creamy Leek and Potato Chowder

Follow our step-by-step guide on how to make Creamy Leek and Potato Chowder.

1. Step 1

   Start by preparing your leeks for cooking.

2. Step 2

   Trim off the roots and the tough green tops, then make a careful vertical cut from the root end to the top, ensuring you don’t cut all the way through.

3. Step 3

   Rinse the leeks thoroughly under running water to remove any dirt nestled between the layers, then slice them into quarter-inch strips.

4. Step 4

   Next, heat a skillet over medium-high heat and melt half of the butter.

5. Step 5

   Once the butter is sizzling, add the sliced leeks and sauté them until they become tender and wilted, which should take about 3 to 5 minutes.

6. Step 6

   Once they’re ready, transfer the leeks to your slow cooker.

7. Step 7

   In the same skillet, lower the heat and melt the remaining butter.

8. Step 8

   Gradually whisk in the flour until it forms a smooth paste, then slowly pour in the chicken broth while whisking continuously to avoid lumps.

9. Step 9

   Once fully combined, pour this creamy mixture over the leeks in the slow cooker.

10. Step 10

    Now, add the diced red potatoes and chopped bacon, seasoning everything with a pinch of salt and pepper.

11. Step 11

    Give it a good stir to ensure all the ingredients are well mixed.

12. Step 12

    Cover the slow cooker and let it work its magic on the low setting for about 2 hours, or until the potatoes are tender.

13. Step 13

    If you find the chowder thickening too much, don’t hesitate to stir in a little water to reach your desired consistency.

14. Step 14

    After the 2 hours are up, gently stir in the half-and-half and let it cook for an additional hour.

15. Step 15

    This will create a rich, creamy chowder that’s perfect for cozy evenings.

16. Step 16

    Enjoy the delightful aroma filling your kitchen as you wait!.