Get ready to transform your kitchen into a cozy culinary haven with this absolutely irresistible Tender Leek and Yukon Gold Chowder. Imagine a velvety, soul-warming soup that combines the delicate sweetness of leeks with the buttery richness of Yukon Gold potatoes - it's like a warm hug in a bowl! Whether you're looking to impress dinner guests or simply craving a comforting meal on a chilly evening, this chowder is your ultimate solution. Packed with flavor and incredibly easy to make, this recipe will become your new go-to comfort food that'll have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 leeks, cleaned and sliced
- 3 Yukon Gold potatoes, diced
- 1 onion, diced
- 3 cups vegetable broth
- 1 cup milk or plant-based milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing the leeks. Cut off the dark green tops and the root ends, then slice the leeks in half lengthwise. Rinse them thoroughly under cold water to remove any dirt or grit between the layers. Slice the cleaned leeks into thin half-moons.
- Next, prepare the Yukon Gold potatoes. Peel them if desired, then dice them into small cubes, about 1/2 inch in size. Set the diced potatoes aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Add the sliced leeks to the pot with the onions. Continue to sauté for an additional 3-4 minutes, stirring occasionally, until the leeks have softened.
- Stir in the diced Yukon Gold potatoes, mixing well to combine with the leeks and onions. Cook for another 2 minutes to lightly toast the potatoes.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are cooked, carefully use an immersion blender to puree the chowder to your desired consistency. If you prefer a chunkier texture, blend only half of the chowder and leave the rest as is. Alternatively, you can transfer half of the chowder to a blender, blend until smooth, and then return it to the pot.
- After blending, stir in the milk or plant-based milk. Heat the chowder gently over low heat, allowing it to warm through. Season with salt and pepper to taste, adjusting according to your preference.
- Once heated, remove the pot from the heat. Serve the chowder hot, garnished with freshly chopped parsley for a pop of color and flavor.
- Enjoy your delicious Tender Leek and Yukon Gold Chowder with crusty bread or a side salad for a complete meal!
Tips
- • Clean your leeks thoroughly: The key to a grit-free chowder is to slice leeks in half and rinse between the layers carefully. • Don't rush the sautéing: Take your time caramelizing the onions and leeks to build a deep, rich flavor base. • Potato perfection: Cut potatoes into uniform 1/2-inch cubes to ensure even cooking. • Blending options: For a truly luxurious texture, use an immersion blender to partially blend the chowder, leaving some chunks for a rustic feel. • Milk matters: Use whole milk or a creamy plant-based alternative for the richest flavor and texture. • Season gradually: Taste and adjust salt and pepper as you go to build layers of flavor. • Make ahead friendly: This chowder tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
