Creamy Leek and Potato Chowder

Name: Creamy Leek and Potato Chowder
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 5 medium (1400 g) leeks, white and light green parts, cleaned thoroughly, sliced into ½-inch half-moons; 2 lb (900 g) Yukon Gold potatoes, peeled, diced into ½-inch cubes; 6 cups (1400 ml) vegetable broth; 1 cup (240 ml) heavy cream, cold; 5 sprigs (1½ tsp dried) fresh thyme sprigs (or dried thyme), leaves left on stems; 2 whole bay leaves; 3 tablespoon (43 g) unsalted butter, cut into cubes; 1 medium (150 g) yellow onion, medium, diced into ¼-inch pieces; 3 cloves (15 g) garlic cloves, minced; to taste kosher salt; to taste freshly ground black pepper; 4 slices (120 g) thick-cut bacon, chopped (optional for serving), cooked until crisp and crumbled (optional)

From the MyKitchenBank Kitchen

A silky French-style chowder built on caramelized leeks and tender potatoes, enriched with heavy cream. The slow cooker does most of the work after you sauté the aromatic vegetables—a technique that builds deep, complex flavor. The result is a naturally thick, soul-warming soup that tastes like it simmered for hours, but requires only 20 minutes of active prep.

Prep: 20 min
Cook: 15 min
Wait: 4 hr
Total: 4 hr 35 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

5 medium (1400 g) leeks, white and light green parts, cleaned thoroughly, sliced into ½-inch half-moons
2 lb (900 g) Yukon Gold potatoes, peeled, diced into ½-inch cubes
6 cups (1400 ml) vegetable broth
1 cup (240 ml) heavy cream, cold
5 sprigs (1.5 tsp dried) fresh thyme sprigs (or dried thyme), leaves left on stems
2 whole bay leaves
3 tablespoon (43 g) unsalted butter, cut into cubes
1 medium (150 g) yellow onion, medium, diced into ¼-inch pieces
3 cloves (15 g) garlic cloves, minced
to taste kosher salt
to taste freshly ground black pepper
4 slices (120 g) thick-cut bacon, chopped (optional for serving), cooked until crisp and crumbled (optional)

Equipment (7)

Slow cooker (6-quart / 6-liter capacity)
Large skillet or sauté pan (12-inch / 30 cm)
Sharp chef's knife
Cutting board
Wooden spoon or heat-resistant spatula
Ladle
Optional: immersion blender (for partial puréeing)

Steps

Before you start

Clean leeks thoroughly before slicing—they trap sand between layers. Slice them first, then soak in cold water and swish gently to let grit fall to the bottom, then drain well.
Have a 6-quart slow cooker clean and ready.
Prep all vegetables (leeks, potatoes, onion, garlic) before you begin cooking so you can move quickly.
If using fresh thyme, strip the leaves from the stems; if using dried thyme, measure out 1.5 teaspoons before starting.

1
Prepare vegetables
- Clean the leeks by slicing them in half lengthwise, then crosswise into ½-inch half-moons.
- Place the sliced leeks in a large bowl of cold water and gently swish them around for about 1 minute, letting any sand fall to the bottom.
- Drain well in a colander and set aside.
- Peel the potatoes and cut them into ½-inch cubes (about 2 pounds / 900 grams total).
- Dice the yellow onion into ¼-inch pieces (you should have about 1 cup).
- Mince the garlic cloves finely.
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Ready when: All vegetables are prepped and ready to cook
Tip: Do not rush the leek-cleaning step; sand ruins the texture of chowder. If needed, clean leeks the night before and store in a sealed container in the refrigerator.
2
Sauté aromatics
- Place a large skillet (12-inch) over medium heat and add 3 tablespoons unsalted butter.
- Once the butter is melted and foaming (about 1 minute), add the cleaned leeks and diced onion.
- Sauté, stirring occasionally with a wooden spoon, for 5 to 7 minutes until the vegetables are soft and the edges begin to turn light golden.
- You should smell a sweet, oniony aroma.
- Stir in the minced garlic and cook for another 1 minute, stirring constantly, until the garlic is fragrant but not brown.
- Transfer the sautéed vegetables to the slow cooker insert.
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Ready when: Leeks and onion are soft and golden at the edges; garlic is very fragrant
Tip: This sautéing step is crucial—it builds flavor that slow cooking alone cannot achieve. Do not skip it even though you are using a slow cooker.
3
Build chowder base
- To the slow cooker insert with the sautéed vegetables, add the diced potatoes (2 pounds / 900 grams), vegetable broth (6 cups / 1400 ml), thyme sprigs (or 1.5 teaspoons dried thyme), 2 bay leaves, and about ½ teaspoon of salt.
- Stir well with a spoon to combine all ingredients, making sure the potatoes are submerged in broth.
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Ready when: All ingredients are evenly combined and potatoes are submerged
Tip: Add salt in two stages—about half now, and the rest after slow cooking when flavors concentrate and you can taste accurately.
4
Slow cook until tender
- Cover the slow cooker with its lid and cook on HIGH for 4 hours (or on LOW for 8 hours).
- After about 3 hours on high (or 6 hours on low), you can peek to check progress, but generally do not lift the lid often—each lift adds 10 to 15 minutes to cooking time.
- The chowder is done when the potatoes break apart very easily with a fork and the leeks are completely soft with no firm texture remaining.
- The broth should look light and creamy from the starch released by the potatoes.
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Ready when: Potatoes are so soft they nearly dissolve when pressed; leeks have no firmness
Tip: Use the HIGH setting (4 hours) for a weeknight, or LOW (8 hours) if you prefer an overnight or all-day cook. Both produce equally excellent results.
5
Finish and season
- Once the slow cooker cycle completes, stir the chowder with a wooden spoon.
- Pour in the heavy cream (1 cup / 240 ml) and stir gently to incorporate.
- Look for and remove the thyme sprigs and bay leaves (use tongs or a spoon).
- Taste a small spoonful and season generously with salt and freshly ground black pepper.
- Start with ½ teaspoon of each and adjust to your preference—the soup should taste rich and savory.
- For a creamier, more luxurious texture, use an immersion blender to partially purée the soup: blend about one-third of the contents in the slow cooker, leaving two-thirds chunky and recognizable.
- Alternatively, ladle 1 to 2 cups of soup into a blender, purée until smooth, and stir back into the slow cooker.
- Taste again and adjust seasoning if needed.
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Ready when: Cream is fully incorporated, soup is piping hot, and seasoning is balanced and savory
Tip: The soup thickens slightly as it cools. If reheating from the refrigerator or freezer, add a splash of vegetable broth or cream to restore the original consistency. Do not skip final seasoning—it makes the difference between ordinary and restaurant-quality chowder.
6
Serve
- Ladle the chowder into bowls.
- If using bacon, cook it separately until crisp, crumble it, and scatter over each bowl.
- Finish with a grind of fresh black pepper and a small drizzle of cream if desired.
- Fresh chives or parsley make an elegant garnish.
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Ready when: Chowder is steaming hot and ready to serve
Tip: For a French vichyssoise-style presentation, cool the chowder completely, cover, and refrigerate until chilled (at least 4 hours or overnight). Serve cold with a dollop of crème fraîche and fresh chives.

Good to know

Tips

Clean leeks very thoroughly: the layers trap sand and soil. Slicing them first and soaking in water is far more effective than running water alone.
The sautéing step builds irreplaceable flavor. Even in a slow cooker recipe, caramelizing the aromatics on the stovetop is worth the 10 minutes.
Do not overfill the slow cooker. The ingredients should fill it three-quarters to the top. If your slow cooker is smaller than 6 quarts, reduce the recipe by one-third.
For a creamier soup, partially blend it at the end using an immersion blender or a regular blender. For a brothier, more rustic version, skip the blending and serve it chunky.
This chowder is exceptional served chilled as vichyssoise: cool it completely, chill overnight, then serve in bowls with a dollop of crème fraîche and a handful of fresh chives on top—perfect for warm weather.

Make ahead

You can prep all vegetables (leeks, potatoes, onion, garlic) up to 2 days ahead and store in separate airtight containers in the refrigerator. You can also make the entire chowder a day or two ahead: cool to room temperature, transfer to an airtight container, and refrigerate. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 2-minute intervals, stirring between each. The soup will thicken as it cools and sits; thin it with a splash of vegetable broth or cream when reheating if needed.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container (note: the cream may separate slightly upon thawing, but stirring well will recombine it; alternatively, freeze without cream, then add fresh cream when reheating). To reheat from frozen, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Add a splash of broth or cream if the texture has thickened too much.

Substitutions

Yukon Gold potatoes → celery root (celeriac), parsnips, or a mixture of both. These add a more sophisticated, earthy flavor. Peel and dice them the same way as potatoes. Cook time may be similar.
vegetable broth → chicken broth or low-sodium chicken stock. Adds more umami and richness. Use the same amount. Water with an extra pinch of salt works too, though the broth will taste lighter and cleaner.
heavy cream → half-and-half, whole milk, coconut milk, or crème fraîche. Half-and-half and whole milk make a lighter version. Coconut milk adds subtle sweetness and richness (great for dairy-free). Crème fraîche adds tanginess. Use the same amount; adjust seasoning to taste.
fresh thyme sprigs (or dried thyme) → fresh parsley, fresh tarragon, or dried herbs like oregano or marjoram. Fresh parsley (added at the very end or as garnish) tastes brighter. Tarragon is elegant. Dried herbs should be added in the same amount as the recipe calls for dried thyme. Avoid dried parsley; use fresh instead.