Potato and Leek Chowder

5 from 5 votes

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Potato Leek Chowder is a savory and seasonally fresh entree and delivers all things autumn, from soup bowl.
A bowl of potato and leek chowder.

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.

A close up of corn on the cob.

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.

A close up of a bowl of chowder.

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

A close up of a bowl of chowder.

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Potato Leek Chowder

5 from 5 votes
Savory taste of late summer in a warm bowl of soup.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield: 8 servings


  • 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


  • 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!


Calories: 618kcal, Carbohydrates: 19g, Protein: 13g, Fat: 50g, Saturated Fat: 24g, Cholesterol: 102mg, Sodium: 508mg, Potassium: 496mg, Fiber: 1g, Sugar: 5g, Vitamin A: 3095IU, Vitamin C: 7.6mg, Calcium: 260mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Potato leek chowder.

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 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)

  2. Potato soup is one of our favorites and this chowder looks amazing. Thank you for sharing it at Share It One MOre Time. Cathy

  3. I will definitely be trying this recipe! I love soups in the fall and winter, and this one sounds amazing! Thanks!

  4. 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!