Best 7 Dilled Potato Leek Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Dilled potato leek chowder is a creamy soup ideal for a cold winter day or as a light lunch or dinner. A simple yet flavorful combination of humble ingredients such as potatoes, leeks, dill, and cream, all simmered together in a savory broth, creates a satisfying and comforting dish. The delicate flavors of the leeks and dill blend harmoniously with the soft and creamy potatoes, while the broth adds a subtle depth of flavor. This hearty soup can be enjoyed with a crusty bread or a side salad for a complete and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

LEEK AND POTATO CHOWDER



Leek and Potato Chowder image

This recipe is my tribute to James Crockett, the host of 'Crockett's Victory Garden' on PBS in the 1970's. Jim would raise leeks the size of baseball bats and brag about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you.

Provided by KSgoatfarmer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 3h25m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 35.3 g, Cholesterol 52.3 mg, Fat 18.1 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 10.7 g, Sodium 864.5 mg, Sugar 3.9 g

DILLED POTATO LEEK CHOWDER



Dilled Potato Leek Chowder image

A very light and mild leek chowder. Great as a meal with French bread.

Provided by ZELDA3333

Categories     Soups, Stews and Chili Recipes     Chowders

Time 40m

Yield 2

Number Of Ingredients 9

1 teaspoon butter
1 teaspoon olive oil
3 leeks, chopped
2 cups chicken broth
6 small red potatoes, cubed
½ teaspoon dried dill weed
1 bay leaf
¼ cup half-and-half cream
2 tablespoons all-purpose flour

Steps:

  • Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
  • Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
  • Whisk half-and-half with flour in a small bowl until smooth; set aside.
  • Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
  • Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 116.4 g, Cholesterol 21.6 mg, Fat 9.3 g, Fiber 13.9 g, Protein 15.1 g, SaturatedFat 4 g, Sodium 1044.8 mg, Sugar 10.3 g

DILLED POTATO-LEEK SOUP



Dilled Potato-Leek Soup image

"It's your 'leeky day,'" writes Agnes Ward of Stratford, Ontario. "This smooth, comforting soup is scrumptious and always gets rave reviews."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3-3/4 cups.

Number Of Ingredients 12

1 cup sliced leeks (white portion only)
1 celery rib, chopped
1-1/2 teaspoons butter
2 cups chicken broth
1-1/2 cups cubed peeled Yukon Gold potatoes
1 large carrot, finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup buttermilk
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
Herb potato chips and finely shredded leeks, optional

Steps:

  • In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.

Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

CORN LEEK CHOWDER



Corn Leek Chowder image

Leeks, onion, potatoes and cheese enrich Stacey Savoyski's corn chowder. "I developed it for our meatless Christmas Eve meal," she adds from Southbury, Connecticut.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 cups.

Number Of Ingredients 13

2 cups chopped leeks (white portion only)
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1-1/2 cups cubed peeled potatoes
1/4 to 1/2 teaspoon dill weed
3/4 cup frozen corn, thawed
1/4 teaspoon pepper
4 teaspoons cornstarch
1 tablespoon cold water
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender. , Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.

Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 537mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

LEEKY-FISH CHOWDER



Leeky-Fish Chowder image

This is my fish chowder with leeks and corn. This recipe is kosher and is a dairy meal, so I used a vegetarian chicken-flavored stock. (The brand is Imagine "no-chicken" stock and can be found in the health food section of the grocery store). This is a great heavy chowder for cold rainy days. The ingredients are inexpensive and the whole thing is prepared in one pot, so there is very little cleanup! Enjoy!

Provided by Queen Butter-Bean

Categories     Chowders

Time 35m

Yield 1 large pot of soup, 8-10 serving(s)

Number Of Ingredients 10

2 lbs white fish fillets, cut into bite sized pieces
3 cups milk
2 leeks
1 (16 ounce) can corn
1/2 cup unsalted butter
4 -5 garlic cloves, minced
3 tablespoons flour
2 cups of no-chicken vegetable stock
4 russet potatoes, peeled and diced
salt and pepper

Steps:

  • Cut off the green parts of the leeks and throw them away. Dice the white parts of the leeks and rinse well in a colander, as they will be sandy.
  • Melt butter in the bottom of the soup pot and add the diced leeks. Saute until leeks are soft.
  • Add minced garlic.
  • Pour in the stock and bring to a boil.
  • Add the diced potatoes and let them cook in the boiling stock.
  • Add milk and stir.
  • Add fish.
  • Allow to cook at a low boil for about 10 minutes, until fish is no longer translucent.
  • Drain and add the can of corn.
  • Add flour to thicken, if desired.
  • Add salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 432.3, Fat 17.3, SaturatedFat 9.8, Cholesterol 119.5, Sodium 149, Carbohydrate 43, Fiber 4.4, Sugar 3.5, Protein 28.7

DILLED POTATO CHOWDER



Dilled Potato Chowder image

Number Of Ingredients 14

1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 tablespoon margarine or butter
2 cups chicken broth
2 cups cubed, peeled potatoes
1 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 1/4 cups milk
1/4 cup all-purpose flour
2 slices bacon, crisp-cooked, drained, crumbled (optional)
1 package Keebler® Zesta® soup & oyster cracker

Steps:

  • 1. In medium saucepan cook carrot, celery and onion in margarine or butter until tender. Add broth, potatoes, dillweed, salt, mustard and pepper. Bring to boil. Reduce heat. Cover and simmer about 15 minutes or until potatoes are tender.2. In small bowl gradually stir milk into flour. Stir into potato mixture. Cook, stirring frequently, until boiling. Boil for 1 minute. Ladle into serving bowls. Top with bacon, if desired. Serve with crackers.*NOTE: For Swiss Dilled Potato Soup, just before serving stir 1 cup shredded Swiss cheese into hot soup until melted. Omit bacon.

Nutrition Facts : Nutritional Facts Serves

DILLED CHICKEN CHOWDER



Dilled Chicken Chowder image

Categories     Soup/Stew     Chicken     Poultry     Quick & Easy     Potluck     Dill     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

3 bacon slices, coarsely chopped
4 skinless boneless chicken thighs, cut into 3/4-inch pieces
1 medium onion, sliced
1 large red-skinned potato, diced
1 cup canned low-salt chicken broth
3/4 cup half and half
1 1/2 tablespoons chopped fresh dill

Steps:

  • Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your chowder taste its best. Choose Yukon Gold or russet potatoes for a creamy texture, and leeks that are fresh and green.
  • Don't be afraid to experiment: This recipe is a great starting point, but feel free to add or omit ingredients to suit your taste. For example, you could add diced carrots, celery, or corn, or use a different type of milk or broth.
  • Serve the chowder hot: Chowder is best served hot, so make sure to reheat it thoroughly before serving. You can also garnish it with fresh herbs, such as dill or chives.

Conclusion:

Dilled potato leek chowder is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a hearty and satisfying soup, give this recipe a try. You won't be disappointed!

Related Topics