Leek and Potato Chowder


  • 1 cup half-and-half
  • ½ cup water as needed
  • 2 slices crispy cooked bacon, chopped
  • 5 small red potatoes, peeled and diced
  • 2 (15 ounce) cans chicken broth
  • ¼ cup all-purpose flour
  • 6 tablespoons butter, divided
  • + 1 more ingredients
    • 3 leeks

1. 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 clean...

View full recipe at SpringPad


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