Potato and Leek Chowder
Updated Jan 23, 2026
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Potato Leek Chowder is a savory and seasonally fresh soup entree that delivers all things comfort.
Potato Leek Chowder | Recipe Details
- What it is: A creamy chowder built on leeks, baby red potatoes, and chicken stock, finished with bacon, sweet corn, white wine, heavy cream, and cheddar.
- Taste and texture: Smoky and savory, creamy, with sweet bites of corn and tender potatoes.
- Total time: 45 minutes
- Servings: 8
- Key ingredients: Leeks, baby red potatoes, white onion, carrots, sweet corn, garlic, bacon, chicken stock, white wine, heavy whipping cream, shredded cheddar, sage, rosemary, thyme, nutmeg, salt and pepper.
- How it comes together: Crisp the bacon, sauté onion and garlic, cook the leeks, then simmer potatoes in stock with herbs and seasonings. Brown the corn, cut it off the cob, and add it in. Mash some of the potatoes to thicken, then stir in carrots, cream, optional hot sauce, and cheddar. Garnish with bacon, corn, and more cheese.
- Optional: A dash or two of hot sauce.
- Nutrition (approx): 618 calories per serving
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Platter Talk Kitchen Insight
Potato leek chowder is one of those soups that always makes you feel good and special without being too fancy. Leeks add a mild, savory flavor, baby red potatoes make it filling, and mashing some of the potatoes thickens the pot naturally.
After that, it’s all about the finishing touches that make it taste better and feel better, like crispy bacon, sweet corn, a splash of white wine, and a handful of cheddar stirred in at the end.
If you want a few more comforting bowls to rotate through, try Lipton Noodle Soup with Rotisserie Chicken, Slow Cooker Italian Hamburger Soup, or Black Bean and Roasted Corn Chowder.
👨🍳 Why This Version Works
- Leeks make a soft, savory base that tastes better than plain onion but isn’t too sharp.
- Crispy bacon does two things: it adds a smoky flavor and gives you some rendered fat to cook the vegetables in.
- When you mash some of the potatoes, they thicken the chowder on their own, so it doesn’t need any flour.
- Corn adds a sweet pop that balances out the salty bacon and cheddar.
- Adding cream and cheddar at the end gives the silky broth the right texture for a true chowder.
🍝 Good to Know
- Cut the leeks first, then rinse them well to get rid of any dirt.
- Do not over-blend; mashing keeps the chowder thick but still chunky and rustic.
- Add the dairy at the end. Once the cream and cheddar are in, keep the heat low so it stays smooth.
- If you don’t have wine, you can add a little extra stock and a squeeze of lemon to make the flavor brighter.
- Make it ahead of time; it reheats well, but you might need to add a little stock to loosen it up as it sits.
- Storage: Put leftovers in an airtight container in the fridge and reheat them slowly on the stove for the best texture.
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Potato Leek Chowder
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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.
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I love soups, and corn chowder is my son’s favorite, so I’m sure he’d love this. Thanks for sharing your recipe – pinning it now. (Visiting from The Wednesday Round-up)
We hope you make this, chance are you and your son both will enjoy this one!
Oh my! This looks incredible. Pinned. Lou Lou Girls
Incredible. Indeed. Thanks for the comments!
Love finding blogs where I actually want to make the delicious recipes I see! thanks so much!
We love hearing from new friends like you! Heading over to your site too!
Potato soup is one of our favorites and this chowder looks amazing. Thank you for sharing it at Share It One MOre Time. Cathy
I will definitely be trying this recipe! I love soups in the fall and winter, and this one sounds amazing! Thanks!
Elise, you will really enjoy this soup! Thanks for the comments!
This sounds lovely, and the photos are so pretty!
Can’t say I’ve ever had these before! It sounds amazing!
Oh man! Your soup sounds likes its to die for and we need to have some right now! Great recipe!
That looks delicious! I love that there is corn in it!
Oh goodness Guys…what a beautiful bowl of comforting Autumn goodness! Even though it’s still in the 90’s here in Florida, I want some right now! Well done!