This comforting chowder combines tender potatoes and smoky leeks for a warm, flavorful meal that's perfect on a chilly day. Easy to make and full of cozy goodness, it’s sure to become a family favorite.
Start by melting the butter in a large pot over medium-low heat. Add the leeks and a pinch of salt, then cook them gently, stirring often, until they’re really soft—this usually takes about 20 minutes. Next, toss in the red bell pepper and garlic, and cook everything together for a couple more minutes. Sprinkle in the chipotle pepper, cumin, thyme, and white pepper, stirring as you go, and let those spices toast for another two minutes.
Pour in the vegetable broth and add the potatoes. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer. Give it a stir now and then, and cook until the potatoes are tender—this should take around 30 minutes. Once the potatoes are soft, stir in the milk and cream, then take the pot off the heat and let it sit for about 10 to 15 minutes to cool down a bit.
Use an immersion blender to puree the soup until it’s as smooth as you like. Finally, put the pot back on low heat and warm it through for about five minutes before serving.
- Make sure to wash the leeks thoroughly to remove any dirt trapped between the layers.
- Cook the potatoes until tender but not falling apart to keep a nice texture.
- For extra smokiness, try adding a small amount of smoked paprika or a splash of liquid smoke.
This chowder is warm and comforting with a rich, smoky flavor that comes from the leeks and potatoes. It’s creamy without being heavy, making it perfect for chilly days. Plus, it’s easy to make and uses simple ingredients you probably have on hand.
Serve the chowder hot with a sprinkle of fresh chopped herbs like chives or parsley on top. It pairs wonderfully with crusty bread or a simple green salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
