Spring Potato and Leek Chowder
This is an old favorite chowder recipe of mine that comes from few older cookbooks. This version of a Spring Potato & Leek Chowder is chunky, silky and slightly green as you are encouraged to use both the green and whites parts of the leeks and lots of fresh parsley. Strong influence for this adaptation of the dish comes from a 1946 cookbook of mine; the California Cookbook by Genevieve Callahan .
Click here to watch it the post LIVE recording on our @FoodTokTV Youtube Channel
〰️
Click here to watch it the post LIVE recording on our @FoodTokTV Youtube Channel 〰️
Spring Potato & Leek Chowder
Ingredients
3-6 leaks washed (depending on the size 2-3 large ones, 3-6 smaller ones) and sliced thin - both the white and green parts.
4 tablespoons of butter ( an additional 2 tablespoons for later if needed)
3 tablespoons of chopped parsley
4-6 peeled Russet or Yukon Gold potatoes
2 -10.5 ounce cans of condensed beef consommé (or use 2 cans Beef broth or vegetable broth and add beef bouillon flavoring )
1 -1/2 cups ( or 1 can) of water
2 cups of milk
Celery salt and pepper to taste
2 hard cooked eggs, chopped optional
3 sprigs of chives, minced
3-4 strips of bacon
1-2 garlic cloves minced
Celery Salt & pepper to taste
You preferred hot sauce
Directions
Wash and slice the leaks including both the white and the green parts
Peel and dice potatoes (hint: the smaller the cut the quicker the cook time)
To a deep skillet or soup pan, cook the bacon pieces and then remove and let drain on paper towel for later.
Add 2 tbsp of the butter the remaining bacon grease in the pan, along with the leeks and sauté on medium-high until the leaks are cooked tender.
Add the garlic, then the potatoes and cook for another 2 to 5 minutes.
Add an additional 2 tbsp of butter if you need more fat
Add consommé, water (if you precook your potatoes use the starchy water the potatoes were cooked in) and 2 tbsp parsley, cooking until potatoes are soft fork tender**
With the back of a large spoon, mash some the larger potatoes just enough to leave them lumpy and mushy but incorporated into the broth and leeks.
Add your milk (non-dairy will work or use 1/2 & 1/2), until just to soft boil for 5-8 min
Season to taste, add remaining parsley
If you want it more smooth, use an immersion blender now. I like this chunky as its more a chowder than a soup ( the more you blend the greener it will get)
Check for thickness. If you need it thicker, you can grate one small raw potato (peeled) into the soup, stir and continue to heat
Remove from the heat
To serve; top with minced scallions, chopped egg and bacon pieces, dash of hot sauce
** The great recipe great to use with leftover baked potatoes from the night before.
