Description
A luxurious blend of creamy potatoes and tender leeks, perfect for chilly evenings.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onions and leeks, and sauté until soft, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, approximately 15-20 minutes.
- Use an immersion blender to blend the chowder to your desired creaminess. Stir in the heavy cream and season with salt and pepper. Garnish with fresh thyme before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 2g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg