There are only nuts in this nut cake recipe. I’ve never encountered somebody who didn’t enjoy it!
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
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.
- For a little more zip add a pinch of Old Bay(R) seafood seasoning.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 865 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I think I cut my potatoes too large because I had to cook it longer. I loved this soup and will definitely make it again!
Very flavourful, but the potatoes were still hard. I think I would cook on high for the first two hours.
Was a very good chowder. Did not change anything. Recommend this to anyone who enjoys this type of meal.
Did not add any flour as I prefer it to be gluten free, added 35% fat cooking cream when it was ready. I wanted it with cheese topping; transferred chowder into 1 portion casseroles, topped with 4 types of cheeses and baked it at 425F for 10 minutes until golden brown. It was very hot and so yummy, just what we like for cold wintery months.
Great recipe! I added some wild oyster mushrooms and it was perfect!!! *****
My first attempt at making potato and leek chowder and it is fantastic! I followed the recipe and didn’t make any changes and it was delish as is.
Yum! I made this on the stove as I didn’t have 3 hours before dinner time. Turned out just fine!
Made this mostly by the recipe, and it came out really good. I added a little red sweet pepper for color and spiced it with arbitrary amounts of salt, pepper, paprika, cayenne, and just a little oregano.
Really, really, good soup! And super easy too. We’re vegetarian, so we used vegetable broth instead of chicken, and just omitted the bacon. It still had plenty of flavor and turned out great. Perfect for a cool fall night. I’ll definitely make this again!
This is one of the best leek and potato soup/chowder recipes I’ve tasted! My family loves this-especially when I serve it with warm, crusty french bread!