Potato and Bacon Leek Chowder
Potato Chowder is a beloved and comforting soup that celebrates the humble potato, creating a hearty and satisfying dish perfect for warming up on a chilly day. This creamy chowder features tender chunks of potatoes, aromatic onions, garlic, and savory herbs and spices, all simmered to perfection in a rich and velvety broth. The result is a luxuriously creamy and filling bowl of chowder that's beloved for its comforting flavors and hearty texture. Whether enjoyed as a comforting meal on its own or paired with crusty bread for a heartier option, Potato Chowder offers a taste of homestyle comfort in every spoonful. The combination of tender potatoes and creamy broth creates a harmonious and indulgent medley of flavors and textures, making it a cherished favorite for those seeking a delicious and satisfying bowl of chowder. Savor the richness and warmth of this beloved classic, perfect for embracing the simple pleasures of comfort food in every bite.
Ingredients
- 4 slices bacon chopped
- 2 leeks white and green parts, cleaned and thinly sliced
- 1 onion finely chopped
- 2 cloves garlic minced
- 4 cups diced potatoes about 4-5 medium-sized potatoes
- 2 cups diced carrots about 4-5 carrots
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Chopped green onions or chives for garnish (optional)
- Sour cream for garnish (optional)
- Crusty bread or oyster crackers for serving
Instructions
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove some of the bacon bits for garnish, leaving some in the pot for flavor.
- Add the finely chopped onion and the leeks to the pot with the bacon and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced potatoes and diced carrots to the pot. Mix well to combine.
- Pour in the chicken or vegetable broth, add the bay leaf, dried thyme, salt, and black pepper. Stir to incorporate all the ingredients.
- Bring the chowder to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
- Once the vegetables are tender, remove and discard the bay leaf.
- Stir in the whole milk and heavy cream to the chowder. Heat it through for about 5 minutes, being careful not to let it boil.
- Add the shredded cheddar cheese to the chowder and stir until it's fully melted and the chowder becomes creamy.
- Taste the chowder and adjust the seasonings with more salt and black pepper if needed.
- Ladle the Potato Chowder into bowls, garnish with the reserved crispy bacon bits, chopped green onions or chives, sour cream, and crumbled bacon (if desired).
- Serve the Potato Chowder hot, accompanied by crusty bread or oyster crackers for dipping.
Notes
This Potato Chowder is rich, creamy, and filled with the comforting flavors of potatoes, cheese, and bacon. It's a classic and hearty soup that's perfect for a comforting and satisfying meal. Enjoy!