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Dilled Potato Leek Chowder

Directions

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

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.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style