Potato and Leek Chowder
on Sep 08, 2014, Updated Jan 01, 2021
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Potato Leek Chowder
Summer is starting to fade. Crisp autumn days are quickly approaching. We spent this past weekend at our little cottage in the middle of Nowhere, Wisconsin.
As a reminder of the season, the temperatures were in the 50’s when we started our Saturday. However the sky was blue and there were no clouds to be found anywhere and we knew it was a perfect day to visit our favorite farmers market in Elkhart Lake.
When we arrived at the market, soup was on my mind, no doubt because of the cooler weather. As we walked around clutching our market-fresh hot coffee, I let the fresh produce talk to me at each stand we passed.
The first thing that I laid my eyes on were gorgeous leeks. Even though I have never cooked with them, I knew they would be a wonderful base for the soup I craved.
As we continued to walk around, more beautiful produce appeared, fresh baby red potatoes, onions, lush and succulent sweet corn. I knew that this soup was going to be just the ticket.
Back at the cottage I surveyed the pantry and refrigerator. White wine, heavy cream, shredded cheddar cheese and chicken stock were all placed on the counter, patiently awaiting their turn to bathe in the stock pot with the leeks and potatoes.
Even more, I knew that I hit jackpot when I found bacon hiding in the deli drawer of our fridge. As the bacon started to fry, vegetables were chopped and sautéed, wine was opened, some was drank (don’t judge me), and the soup quickly took shape. By the end of the afternoon, I exceeded my expectations on this soup.
I can’t wait for fall to officially show up so that I can come up with even more new soup ideas and unless Dan has his Nikon surgically removed from his body, you can bet we will be sharing them with you. -Scott
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Potato Leek Chowder
Ingredients
- 2 leeks , chopped
- 1/2 lb baby red potatoes , diced
- 1/2 white onion, chopped
- 3/4 cup carrots, grated
- 2 ears sweet corn, fresh
- 5 cloves garlic , finally chopped
- 1/2 pound bacon , chopped
- 6 cups chicken stock
- 1 1/2 cup white wine
- 1 cup heavy whipping cream
- 8 oz cheddar cheese, shredded
- 1 tsp Ground Sage
- 1 tsp Rosemary
- 1 tsp Thyme
- 1/4 tsp Ground Nutmeg
- dash or two hot sauce, optional
- Salt and Pepper to taste
Instructions
- Chop bacon and place in stock pot. Cook until bacon is crisp.
- Remove bacon and drain bacon grease, reserving a small amount in stock pot and placing bacon on paper towel to cool.
- Add white onion and garlic to stock pot and cook until onion softens and becomes translucent.
- Next, add the leeks and cook for approximately 2-3 minutes.
- Add white wine and continue to cook leeks until the leeks soften.
- Add chicken stock, potatoes, sage, rosemary, thyme, nutmeg, salt and pepper.
- Bring mixture to a boil.
- Cover stock pot and reduce heat to a simmer.
- In a sauté pan, or on the grill, grill sweet corn until the ears of corn have browned and caramelized. If you are using a sauté pan, then turn heat on stove to high and rotate all sides of the corn until they have browned.
- Using a knife, remove the corn from the cob.
- Add corn to the stock pot, reserving some to garnish on top of the soup when served.
- Once the potatoes are cooked, take a potato masher and mash the potatoes to the desired consistency.
- Add grated carrots and allow to cook for 2-3 minutes to allow them to soften slightly.
- Stir in the heavy cream and hot sauce.
- Place 6 ounces of cheese into the soup and stir. The remaining cheese will be used to garnish the soup.
- Serve soup in bowl and garnish with bacon, corn and cheese.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
oh my that looks good. can you come make it? lol
Great post. I love it. So creamy 🙂
This soup looks delicious, and we just got a huge bag of potatoes. I could go for some potato soup, especially with the fall weather we’re having.
Okay this sounds like the most amazing soup every – along with your cottage and time in Wisconsin. I too can’t wait for fall and enjoying delicious soups like this one!
This sounds delicious!! I adore chowder and your recipe is lovely. As always, very good post and fantastic read 🙂
Thank you for your kind comments. I hope that you give this one a try. Enjoy! -Scott
My day would not be complete without reading one of your posts! The soup (Chowder, excuse me) sounds and looks fabulous. I adore soups and this one would warm my soul. Thanks for creating this.
Thanks Patty! Give this one a try. I would love to know what you think when you try it. -Scott
That sounds like a prefect fall meal! I love a hearty soup like this on a chilly fall day!
Thanks for stopping by and leaving a comment. I hope that you give this chowder a try. -Scott
That is the one thing I just love about fall, soups and the hearty stuff. That looks delicious!
I could eat soup everyday during fall and winter. This chowder will be served throughout the upcoming seasons. -Scott
Looks really delicious guys. The perfect soup for fall!
This truly is the perfect soup for fall. I hope that you give it a try and enjoy! -Scott
That is a gorgeous chowder. One of my favourite parts of fall, is all the soups, stew and chowders. Comfort food at it’s best!
That is the truth Cindy. There is nothing like a big bowl of soup on a crisp autumn or winters day. Thanks for stopping by and I hope that you try this recipe. -Scott