This creamy potato leek chowder is a comforting, wholesome soup that’s perfect for any day of the week.
Packed with fiber-rich potatoes, flavorful leeks, and optional crispy bacon, it provides a satisfying, nutrient-dense meal.
With good fats from cream and protein from bacon, this gluten-free chowder is easy to prepare, hearty, and ideal for meal prep or cozy dinners.
Loaded Potato Leek Chowder
Equipment
- Large stockpot or Dutch oven – 1
- Cutting board – 1
- Chef’s knife (1)
- Slotted spoon (1)
- Colander – 1
- Whisk (1)
- Blender or immersion blender – 1
- Measuring cups – 1 set
- Measuring spoons – 1 set
- Paper towels – for draining bacon
Ingredients
Soup Base:
- 6 –8 slices thick-cut bacon diced (gluten-free if needed)
- 4 large leeks white and light green parts only, trimmed
- ½ medium onion finely chopped
- 2 stalks celery finely chopped
- 1 red bell pepper finely chopped
- 2 tbsp mild green chiles chopped (optional)
- 1 large garlic clove minced
- 2 tsp dried thyme leaves
- 4 tbsp gluten-free flour blend or all-purpose flour
- 4 cups chicken stock
- 2 cups water
- 1 tbsp kosher salt
- 4 extra-large Russet potatoes peeled and chopped
- 2 tbsp sour cream optional
- ½ cup heavy cream or half-and-half
- Freshly ground black pepper to taste
Garnishes:
- ½ cup shredded smoked Gouda Cheddar, or blend
- Reserved cooked bacon
- 2 tbsp finely chopped parsley or cilantro
- 2 tbsp finely chopped green onions or chives
Instructions
- Prepare and Cook the Bacon: Begin by placing the diced bacon into a large stockpot or Dutch oven over medium heat. Allow the bacon to cook slowly, stirring occasionally so it browns evenly without burning. The goal is to render the fat while creating crispy, flavorful pieces. Once the bacon is crisp, use a slotted spoon to transfer it onto a plate lined with paper towels. This ensures it drains well. Reserve 3 tablespoons of the bacon fat in the pot for cooking the vegetables. Chop the drained bacon into smaller pieces if desired for topping.
- Clean and Slice the Leeks: Leeks are prone to holding dirt between their layers, so proper cleaning is essential. Trim off the dark green, tough leaf ends and slice off the root tip while keeping as much of the white portion as possible. Make a vertical slit from the top of the white section down about halfway. Fan out the layers under running water to remove any hidden grit. Drain the cleaned leeks in a colander, then slice them crosswise into ½-inch rings. Set aside to dry slightly while preparing the other vegetables.
- Sauté the Vegetables: Add the prepared leeks, chopped onion, celery, red bell pepper, and optional green chiles to the pot with the reserved bacon fat. Cook over medium heat for approximately 5 minutes, stirring occasionally, until the vegetables soften and release their natural moisture, a process called “sweating.” This step deepens the flavor while keeping the vegetables tender. Add the minced garlic and dried thyme and cook for an additional minute, stirring frequently to prevent burning and release the aromatic flavors.
- Incorporate the Flour: Sprinkle the gluten-free flour (or all-purpose flour) evenly over the vegetables in the pot. Stir continuously to coat all the vegetables and scrape up any flavorful bits stuck to the bottom. Allow the flour to cook for about 3 minutes to remove its raw taste. Be careful not to let it brown; the goal is a smooth, lightly toasted flour base that will thicken the chowder perfectly.
- Add the Liquids: Gradually pour in 1 cup of chicken stock while whisking constantly. This prevents lumps and ensures a smooth consistency. Once incorporated, whisk in the remaining 3 cups of stock along with 2 cups of water. Add 1 tablespoon of kosher salt and stir thoroughly. At this point, the mixture should be smooth and fragrant, with a rich vegetable aroma.
- Cook the Potatoes: Add the peeled and chopped Russet potatoes to the pot. Bring the mixture to a high boil, then immediately reduce the heat to low and allow it to simmer gently. Cook the potatoes until they are very tender and can be easily pierced with a fork, about 20 minutes. Larger potato chunks may take slightly longer. Stir occasionally to prevent sticking and ensure even cooking.
- Prepare the Sour Cream Mixture: While the potatoes are cooking, take approximately ½ cup of the soup liquid and transfer it to a separate small bowl. Whisk in 2 tablespoons of sour cream. This step tempers the sour cream, preventing it from curdling when added to the hot soup. Set this aside to be incorporated later for a silky, creamy finish.
- Puree Half of the Soup: Once the potatoes are tender, remove half of the soup and place it in a blender. Puree until smooth and creamy. If using an immersion blender, carefully blend half of the pot directly in place, ensuring a thick, velvety texture. Pour the pureed portion back into the pot, stirring to combine evenly with the remaining chunky half. This technique creates a chowder that is rich and hearty while still retaining texture.
- Incorporate Cream and Sour Cream: Stir in the heavy cream or half-and-half, followed by the prepared sour cream mixture. Whisk thoroughly until fully incorporated. This adds a luscious creaminess and balances the flavors of the vegetables and bacon. Taste the soup and adjust the seasoning with freshly ground black pepper and additional salt if needed.
- Serve and Garnish: Ladle the hot chowder into warmed bowls. Sprinkle shredded cheese over each serving, followed by reserved crispy bacon pieces. Top with finely chopped parsley or cilantro and green onions or chives for a fresh, colorful finish. Serve immediately to enjoy the contrast of creamy soup, savory bacon, and aromatic garnishes.
Notes
- Always clean leeks thoroughly to remove trapped dirt between layers.
- Trim tough dark green leaves and slice the root tip while keeping the white portion.
- Whisk flour into vegetables and cook for a few minutes to eliminate raw taste.
- Temper sour cream by blending it with a small portion of hot soup before adding.
- Use evenly sized potato chunks for uniform cooking and creamy texture.
- Yukon Gold or Russet potatoes are ideal for a smooth chowder.
- Reserve some bacon fat to sauté vegetables for extra flavor.
- Larger chunks of potatoes may require additional cooking time—check tenderness with a fork.
- Pureeing half the soup creates a creamy texture while retaining hearty chunks.
- Adjust seasoning at the end with salt and freshly ground black pepper.
Chef’s Secrets: Tricks For Maximum Flavor
A few simple techniques elevate this chowder from good to extraordinary.
Rendering the bacon slowly over medium heat allows the fat to infuse the soup with rich, smoky flavor.
Sweating the vegetables rather than frying them intensifies their natural sweetness without browning.
Adding a small pinch of thyme early enhances the aromatic depth, while pureeing half the soup creates a luxurious, creamy texture while retaining satisfying potato chunks.
For extra richness, finish with a splash of cream and a sprinkle of sharp, aged cheese right before serving.
Serving Suggestions: Perfect Pairings And Presentation
This chowder is wonderfully versatile for serving.
Pair it with a slice of crusty gluten-free bread or a warm, buttery roll for dipping.
For a light meal, serve alongside a crisp green salad with a tangy vinaigrette.
Garnish bowls with fresh herbs, crispy bacon, and shredded cheese to add both visual appeal and flavor.
For a more elegant presentation, drizzle a small amount of herb-infused oil or a dollop of crème fraîche on top.
This soup is ideal for weeknight dinners, casual gatherings, or as a sophisticated starter for dinner parties.
Storage Tips: Keeping Soup Fresh Longer
Potato leek chowder stores very well and can be prepared in advance.
Allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to four days.
When reheating, warm gently over low heat while stirring occasionally to prevent scorching and maintain a smooth consistency.
The soup can also be frozen for up to three months; freeze in portions, leaving a little headspace for expansion.
Thaw overnight in the refrigerator and reheat slowly, adding a splash of stock or water if needed to restore creaminess.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and sauté the vegetables in olive oil instead. Replace chicken stock with vegetable stock for a fully vegetarian version that remains rich and flavorful.
2. How can I make this chowder gluten-free?
Use a certified gluten-free flour blend in place of all-purpose flour and ensure the bacon or other processed ingredients are labeled gluten-free.
This keeps the chowder safe for gluten-sensitive diets while maintaining its creamy texture.
3. Can I prepare this soup ahead of time?
Yes, this chowder can be made a day in advance. Store in an airtight container in the refrigerator and reheat gently over low heat, adding a bit of stock or water if it thickens too much.
4. Can I freeze the chowder?
This soup freezes very well. Portion it into freezer-safe containers, leaving space for expansion, and store for up to three months. Thaw overnight in the fridge and reheat slowly, stirring occasionally to restore smoothness.
5. What variations can I try?
You can enhance the chowder with roasted garlic, smoked paprika, or different cheeses such as Gruyère or Havarti.
For a lighter version, use half-and-half instead of heavy cream, or add cooked diced chicken for extra protein without changing the flavor profile.
