Leek And Potato Chowder

Ingredients

• Servings: 6
• 3 leeks
• 6 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 2 (15 ounce) cans chicken broth
• 5 small red potatoes, peeled and diced
• 2 slices crispy cooked bacon, chopped
• salt and ground black pepper to taste
• 1/2 cup water as needed
• 1 cup half-and-half

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 25 mins


• 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 cleaned leeks into quarter-inch strips.
• melt half the butter in a skillet over medium-high heat. saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
• melt remaining butter in the same skillet over low heat. gradually whisk flour into the melted butter until the mixture forms a clump of dough. slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. add bacon and potatoes to the slow cooker. season mixture with salt and pepper; stir.
• cook on low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. stir half-and-half into the mixture and continue cooking for 1 hour more.