Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 slices thick-cut bacon, chopped (optional but recommended)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 large leeks (white and light green only), thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 lb Yukon Gold potatoes, peeled and 1/2-inch dice
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 bay leaf, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp thyme
- Fresh chives, finely sliced (for garnish)
Do This
- 1. Cook chopped bacon in a large pot over medium heat until crispy; transfer to a plate and leave 1–2 tbsp drippings in the pot.
- 2. Add butter and olive oil. Sauté leeks and onion with a pinch of salt until very soft, 6–8 minutes. Stir in garlic and thyme for 1 minute.
- 3. Add potatoes, bay leaf, broth, salt, and pepper. Bring to a boil, then simmer gently until potatoes are tender, 15–20 minutes.
- 4. Lightly mash some potatoes or blend about one-third of the soup with an immersion blender to thicken while keeping chunks.
- 5. Reduce heat to low. Stir in cream and milk; warm gently without boiling. Taste and adjust seasoning.
- 6. Ladle into bowls and garnish with crispy bacon and/or fresh chives. Serve hot.
Why You’ll Love This Recipe
- Comfort in a bowl: silky, creamy broth with tender potato cubes and sweet, buttery leeks.
- Flexible and family-friendly: make it with bacon for extra richness or keep it vegetarian with vegetable broth.
- Simple ingredients, big flavor: mostly pantry staples, ready in under an hour.
- Perfect for make-ahead lunches or cozy dinners, and easy to dress up for guests.
Grocery List
- Produce: Leeks, yellow onion, garlic, Yukon Gold potatoes, fresh chives (or green onions)
- Dairy: Unsalted butter, heavy cream, whole milk
- Pantry: Thick-cut bacon (optional), olive oil, low-sodium chicken or vegetable broth, bay leaf, dried thyme (or fresh), salt, black pepper, smoked paprika (optional)
Full Ingredients
For the Chowder
- 4 slices thick-cut bacon, chopped (optional but recommended)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 large leeks, white and light green parts only, halved lengthwise, thoroughly rinsed, then thinly sliced (about 4 cups packed)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1.5 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1/2 tsp dried thyme, or 1 tsp fresh thyme leaves
- 1/4 tsp smoked paprika or sweet paprika (optional, for subtle smokiness and color)
For Garnish
- Crispy bacon pieces (from above)
- 2–3 tbsp finely sliced fresh chives (or green onion tops)
- Extra black pepper, to taste
Step-by-Step Instructions
Step 1: Prep the vegetables and ingredients
Start by preparing all your ingredients so cooking is smooth and stress-free. Peel the potatoes and cut them into 1/2-inch cubes so they cook evenly and stay pleasantly chunky in the chowder. Set them in a bowl of cold water if you are prepping ahead; this prevents browning.
Trim the root ends and dark green tops from the leeks, keeping only the white and light green parts. Slice them lengthwise, fan out the layers, and rinse thoroughly under cold running water to remove any grit or sand. Pat dry and slice into thin half-moons. Dice the onion and mince the garlic. Measure out the broth, cream, milk, and seasonings.
Step 2: Cook the bacon until crisp
Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon in a single layer. Cook, stirring occasionally, until the fat renders and the bacon becomes deeply browned and crisp, about 7–9 minutes.
Use a slotted spoon to transfer the crispy bacon to a paper-towel-lined plate. Leave about 1–2 tablespoons of bacon fat in the pot, pouring off any excess into a heat-safe container. This flavorful fat will help sauté the leeks and add a smoky backbone to the chowder.
Step 3: Sauté the leeks, onion, and garlic
With the pot still over medium heat, add the butter and olive oil to the reserved bacon fat. Once the butter has melted and is foamy, add the sliced leeks and diced onion. Sprinkle with a small pinch of salt to help them soften.
Cook, stirring frequently, until the leeks and onion are very soft, tender, and starting to turn translucent but not browned, about 6–8 minutes. If they begin to brown, reduce the heat slightly. Stir in the minced garlic, thyme, and smoked paprika (if using) and cook for 1 minute more, just until fragrant.
Step 4: Add potatoes and simmer until tender
Add the diced potatoes to the pot and stir well to coat them in the buttery leek mixture. Pour in the broth, add the bay leaf, and stir in the salt and black pepper. Increase the heat to medium-high and bring the mixture just to a boil.
Once boiling, reduce the heat to low or medium-low so the soup is at a gentle simmer. Partially cover the pot with a lid (leaving a small gap for steam to escape) and cook until the potatoes are very tender when pierced with a fork, 15–20 minutes. Stir occasionally to prevent sticking, especially toward the end of cooking.
Step 5: Thicken the chowder and add the cream
When the potatoes are tender, remove the bay leaf. For a chowder-like texture, you want a mix of creamy broth and visible potato chunks. Use a potato masher to lightly mash some of the potatoes right in the pot, or use an immersion blender to blend roughly one-third of the soup. Work in short bursts and move the blender around so you do not fully purée the mixture.
Reduce the heat to low. Stir in the heavy cream and whole milk. Warm gently for 3–5 minutes, stirring often, until steaming hot but not boiling. Boiling after the dairy is added can cause the soup to separate or feel greasy, so keep the heat moderate. Taste and adjust with more salt and pepper as needed.
Step 6: Garnish and serve
Once the chowder is hot and seasoned to your liking, turn off the heat. The texture should be luxuriously creamy yet still dotted with tender potato pieces and silky leeks. If it is too thick, add a splash of extra broth or milk; if too thin, let it simmer gently for a few more minutes to reduce.
Ladle the chowder into warm bowls. Top each serving with a generous sprinkle of the reserved crispy bacon and a shower of finely sliced fresh chives. Finish with a crack of black pepper. Serve immediately with crusty bread, a green salad, or simply as a cozy, stand-alone meal.
Pro Tips
- Clean leeks thoroughly: Leeks hide grit between their layers. Take the time to slice them lengthwise and rinse well; nothing ruins a silky chowder faster than sandy bites.
- Choose the right potatoes: Yukon Golds hold their shape yet turn creamy when partially mashed. Russets will make the soup thicker but may break down more; both can work, but adjust your mashing accordingly.
- Avoid boiling the cream: Once dairy is added, keep the soup just below a simmer. Gentle heat keeps the texture smooth and velvety.
- Adjust thickness to taste: For a thicker chowder, mash or blend more of the potatoes. For a lighter consistency, simply add a bit more broth or milk.
- Make it vegetarian: Skip the bacon, use olive oil and butter only, and choose vegetable broth. For smoky depth, add a pinch more smoked paprika.
Variations
- Cheesy leek-and-potato chowder: Stir in 1–1 1/2 cups grated sharp cheddar or Gruyère at the end of cooking, off the heat, until melted and smooth. Taste and adjust salt.
- Fully silky leek-and-potato soup: After the potatoes are tender, remove the bay leaf and blend the entire pot until smooth, using an immersion blender or working in batches in a stand blender. Finish with cream and chives for a classic, velvety version.
- Lighter, no-cream version: Replace the cream with evaporated milk or use all whole milk and a spoonful of Greek yogurt swirled in just before serving for tangy richness.
Storage & Make-Ahead
Let the chowder cool to room temperature, then transfer to airtight containers and refrigerate for up to 3–4 days. The flavors actually deepen by the next day, making it great for meal prep. Reheat gently in a pot over low to medium-low heat, stirring often, until just hot; avoid boiling so the dairy does not separate. If the chowder has thickened in the fridge, loosen it with a splash of broth or milk as it warms.
For freezing, the texture of potatoes and dairy can change slightly, becoming grainy. If you plan to freeze, cook the soup through Step 4 (before adding cream and milk), cool and freeze up to 2 months. When ready to serve, thaw, reheat gently, then add the cream and milk and warm through.
Nutrition (per serving)
Approximate values for 1 of 4 servings (including bacon): about 480 calories; 32 g fat; 16 g saturated fat; 35 g carbohydrates; 4 g fiber; 12 g protein; 900 mg sodium (will vary based on broth, salt, and bacon brand). For a lighter bowl, use more milk and less cream, and omit or reduce the bacon.
