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Dilled Potato Leek Chowder

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Dilled Potato Leek Chowder



Ingredients :

  • 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
  • Methods :

  • 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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