Hearty Potato & Leek Chowder

This potato and leek chowder is comfort in a bowl. Three large leeks, diced potatoes, sliced carrots, and onions simmer together in chicken broth until everything is tender, then milk finishes the soup into something creamy without being heavy.

Cooking the vegetables slowly in butter for the first 8 to 10 minutes before adding any liquid is what builds the flavor base. The leeks and onions soften and sweeten, the carrots start to release their sugars, and the butter coats everything in richness.

Adding the milk gradually and heating gently at the end is important. Boiling milk in a soup curdles it and leaves grainy flecks throughout. A low simmer is all you need to bring everything up to serving temperature.

Pro Tips

• Rinse leeks thoroughly after slicing. Sand hides between the layers, and one gritty spoonful ruins the whole bowl.
• Leave the potatoes in chunky dice. They break down slightly during simmering and naturally thicken the broth. If you want it even thicker, mash a few against the side of the pot.
• Fresh parsley stirred in at the very end keeps its bright color and herbal flavor. Dried parsley adds background earthiness but won’t give you that fresh pop.
• This chowder thickens considerably as it cools. Thin with a splash of broth or milk when reheating.

Variations

• Add crumbled bacon on top of each bowl for a smoky, salty crunch.
• Swap the chicken broth for vegetable stock to make it vegetarian.
• Stir in a handful of sharp cheddar right before serving for a loaded potato-leek soup.