Potato Leek Chowder



A creamy and comforting chowder soup featuring the earthy flavors of mushrooms, the delicate sweetness of leeks, and the smoky richness of bacon, all balanced with tender potatoes and velvety cream.

Ingredients:
  • 4 slices bacon, chopped
  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts only, thinly sliced
  • 3 cloves garlic, minced
  • 1 pound potatoes, diced
  • 4 cups chicken or vegetable broth
  • 8 ounces mushrooms, sliced
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish optional

Instructions:

Put the chopped bacon in a big pot and cook it over medium-low heat until it gets crispy

Take the bacon out of the pot and set it aside

Leave the bacon grease in the pot

If the pot needs more olive oil, add it

Then add the garlic and leeks that have been sliced

About 5 minutes of cooking will soften the food

Put in chopped potatoes and chicken or vegetable broth

Bring to a boil, then lower the heat and let it cook for about 15 to 20 minutes, until the potatoes are soft

In a different pan, cook the mushrooms until they turn golden brown

To make the soup smooth, blend the potatoes until they are soft

You can also use an immersion blender or blend the soup in batches in a regular blender and then add it back to the pot

Adding heavy cream and cooked mushrooms is a good idea

Add pepper and salt to taste

Simmer for five more minutes to heat everything up

If you want, you can serve it hot with chopped crispy bacon and fresh parsley on top


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