Leek and Potato Chowder

Name: Leek and Potato Chowder
Total time: 205
Yield: 6
Ingredients: 3 leeks; 6 tablespoons butter, divided; ¼ cup all-purpose flour; 2 (15 ounce) cans chicken broth; 5 small red potatoes, peeled and diced; 2 slices crispy cooked bacon, chopped; salt and ground black pepper to taste; ½ cup water as needed; 1 cup half-and-half

Recipe by KSgoatfarmer from allrecipes.com

3 Hr. 25 Mins.

Ingredients

6 servings

•

3 leeks
•

6 tablespoons butter, divided
•

¼ cup all-purpose flour
•

2 (15 ounce) cans chicken broth
•

5 small red potatoes, peeled and diced

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2 slices crispy cooked bacon, chopped
•

salt and ground black pepper to taste
•

½ cup water as needed
•

1 cup half-and-half

Instructions

Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.
Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.
Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.