Leek And Potato Chowder Recipes

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DILLED POTATO LEEK CHOWDER



Dilled Potato Leek Chowder image

A very light and mild leek chowder. Great as a meal with French bread.

Provided by ZELDA3333

Categories     Soups, Stews and Chili Recipes     Chowders

Time 40m

Yield 2

Number Of Ingredients 9

1 teaspoon butter
1 teaspoon olive oil
3 leeks, chopped
2 cups chicken broth
6 small red potatoes, cubed
½ teaspoon dried dill weed
1 bay leaf
¼ cup half-and-half cream
2 tablespoons all-purpose flour

Steps:

  • 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.
  • Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
  • Whisk half-and-half with flour in a small bowl until smooth; set aside.
  • Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
  • Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 116.4 g, Cholesterol 21.6 mg, Fat 9.3 g, Fiber 13.9 g, Protein 15.1 g, SaturatedFat 4 g, Sodium 1044.8 mg, Sugar 10.3 g

LEEK AND POTATO CHOWDER



Leek and Potato Chowder image

This recipe is my tribute to James Crockett, the host of 'Crockett's Victory Garden' on PBS in the 1970's. Jim would raise leeks the size of baseball bats and brag about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you.

Provided by KSgoatfarmer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 3h25m

Yield 6

Number Of Ingredients 9

3 leeks
6 tablespoons butter, divided
¼ cup all-purpose flour
2 (15 ounce) cans chicken broth
5 small red potatoes, peeled and diced
2 slices crispy cooked bacon, chopped
salt and ground black pepper to taste
½ cup water as needed
1 cup half-and-half

Steps:

  • Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.
  • Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
  • Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.
  • Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 35.3 g, Cholesterol 52.3 mg, Fat 18.1 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 10.7 g, Sodium 864.5 mg, Sugar 3.9 g

LEEK AND POTATO SOUP WITH CLAMS



Leek and Potato Soup with Clams image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

28 (about 3 pounds) littleneck clams, scrubbed
2 3/4 cups water
1 1/4 cups dry white wine
3 medium-large leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
3 medium (about 3/4 pound) russet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
Additional water or cream as necessary
1 1/2 tablespoons fresh minced chives or green onions

Steps:

  • To cook the clams, place them in a heavy large skillet. Cover with the water and wine. Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove the clams that have opened and place them on a tray. Recover and cook for up to 3 to 4 more minutes. Discard any clams that have not opened. Line a fine sieve with a dampened paper towel. Strain the cooking liquid through the sieve into a heavy large saucepan.
  • For the soup, add the leeks and potatoes to the saucepan with cooking liquid. Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes. Add the cream. Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher. Season with salt and pepper. (This can be prepared ahead and cooled. Cover the clams and soup and set aside at cool room temperature for up to several hours.)
  • To serve, remove the clams from their shells and mince. Pour any liquid from the shells back into the soup through the sieve and discard the shells. Thin the soup with additional liquid if necessary. Bring to a boil, stirring over medium-high heat. Add minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve immediately.

LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

  • Chop the leeks into small pieces.
  • In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  • Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

SMOKED HADDOCK & LEEK CHOWDER



Smoked haddock & leek chowder image

A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

Provided by Jo Pratt

Categories     Lunch, Main course, Soup

Time 40m

Yield Serves 4 (generously)

Number Of Ingredients 12

600g natural (undyed) smoked haddock
500ml milk
1 tbsp olive oil
150g lardons (diced bacon), or chopped streaky bacon
2 sticks of celery , thinly sliced
3 medium leeks , washed and sliced
2 bay leaves
2 medium potatoes , peeled and diced into small cubes
500ml fish or chicken stock
125g frozen sweetcorn , thawed
142ml carton single cream
2 tbsp roughly chopped fresh parsley

Steps:

  • Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
  • Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
  • Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn't need salt) and stir in the parsley. Heat through gently, then serve.

Nutrition Facts : Calories 470 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 4.77 milligram of sodium

LEEKY-FISH CHOWDER



Leeky-Fish Chowder image

This is my fish chowder with leeks and corn. This recipe is kosher and is a dairy meal, so I used a vegetarian chicken-flavored stock. (The brand is Imagine "no-chicken" stock and can be found in the health food section of the grocery store). This is a great heavy chowder for cold rainy days. The ingredients are inexpensive and the whole thing is prepared in one pot, so there is very little cleanup! Enjoy!

Provided by Queen Butter-Bean

Categories     Chowders

Time 35m

Yield 1 large pot of soup, 8-10 serving(s)

Number Of Ingredients 10

2 lbs white fish fillets, cut into bite sized pieces
3 cups milk
2 leeks
1 (16 ounce) can corn
1/2 cup unsalted butter
4 -5 garlic cloves, minced
3 tablespoons flour
2 cups of no-chicken vegetable stock
4 russet potatoes, peeled and diced
salt and pepper

Steps:

  • Cut off the green parts of the leeks and throw them away. Dice the white parts of the leeks and rinse well in a colander, as they will be sandy.
  • Melt butter in the bottom of the soup pot and add the diced leeks. Saute until leeks are soft.
  • Add minced garlic.
  • Pour in the stock and bring to a boil.
  • Add the diced potatoes and let them cook in the boiling stock.
  • Add milk and stir.
  • Add fish.
  • Allow to cook at a low boil for about 10 minutes, until fish is no longer translucent.
  • Drain and add the can of corn.
  • Add flour to thicken, if desired.
  • Add salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 432.3, Fat 17.3, SaturatedFat 9.8, Cholesterol 119.5, Sodium 149, Carbohydrate 43, Fiber 4.4, Sugar 3.5, Protein 28.7

POTATO, CORN, AND LEEK CHOWDER



Potato, Corn, and Leek Chowder image

After experimenting recently with soups, I made this one and my family loved it. Using Frozen or Fresh Corn, a flour and milk roux instead of cream makes this soup a tad more heathlier and lower in calories. It's actually good for you. Make it creamy by puree it in the blender. In 30 minutes you have made a fabulous chowder.

Provided by Vseward Chef-V

Categories     Chowders

Time 30m

Yield 1 1/3 cup, 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups coarsely chopped leeks (about 1 large *see notes for cleaning)
1 cup finely chopped celery
2 cups whole milk
3 tablespoons all-purpose flour
3 cups reduced-sodium fat-free chicken broth
2 cups frozen corn (about 4 ears) or 2 cups fresh corn kernels (about 4 ears)
2 lbs cubed peeled yukon gold potatoes
3/4 cup fresh parmesan cheese, divided
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon Old Bay Seasoning

Steps:

  • Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery; cook 4 minutes or until vegetables are tender, stirring frequently.
  • Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.
  • Stir in broth, corn, potato, salt, and freshly ground black pepper and the old bay seasoning; bring to a boil. Reduce heat, add 1/2 cup parmesan cheese and simmer 20 minutes or until potato is tender.
  • Puree in Blender in batches for creamy consistency, if desired.
  • Top with additional Parmesan cheese, I also add parmesan croutons.
  • Enjoy with the family on soup night!
  • *Cleaning leeks:.
  • *You need to thoroughly clean the leek. First, wash the outside of the leek. Then slice off the fibrous green top, leaving the white to light-green stalk. Cut leek in half down to the root. Don't cut all the way through the root at this point. Then clean both "halves" under running tap water to remove any dirt that has accumulated inside. For this recipe, slice the cleaned halves down to where it's attached to the root, and discard the root.

Nutrition Facts : Calories 366.1, Fat 13, SaturatedFat 6.5, Cholesterol 29.3, Sodium 664.3, Carbohydrate 52.6, Fiber 4.8, Sugar 6.9, Protein 12.8

CORN LEEK CHOWDER



Corn Leek Chowder image

Leeks, onion, potatoes and cheese enrich Stacey Savoyski's corn chowder. "I developed it for our meatless Christmas Eve meal," she adds from Southbury, Connecticut.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 cups.

Number Of Ingredients 13

2 cups chopped leeks (white portion only)
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1-1/2 cups cubed peeled potatoes
1/4 to 1/2 teaspoon dill weed
3/4 cup frozen corn, thawed
1/4 teaspoon pepper
4 teaspoons cornstarch
1 tablespoon cold water
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender. , Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.

Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 537mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

POTATO-LEEK SOUP WITH FISH



potato-leek soup with fish image

Provided by Pierre Franey

Categories     soups and stews, appetizer

Time 45m

Yield 4 servings or more

Number Of Ingredients 11

4 medium leeks
4 large potatoes
2 tablespoons butter
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1 teaspoon curry powder
6 cups water
1 bay leaf
Salt and ground white pepper
1 pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes
1/4 cup heavy cream

Steps:

  • Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
  • Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
  • Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 13 grams, Fiber 11 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 2306 milligrams, Sugar 8 grams, TransFat 0 grams

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From recipes.sainsburys.co.uk


LEEK, LOVAGE, POTATO & CHICKEN CHOWDER | CHICKEN.CA
Cook Time: 40 min Ingredients ½ lb boneless, skinless chicken breast (s) 2 tbsp olive oil 2 cups leek (s), light green and white part, sliced 1 cup lovage, fresh, sliced or 1 cup celery leaves and stems, fresh, sliced 6 cups potato (es), with skin, diced 4 …
From chicken.ca


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