Chunks of creamy potato with tender slices of mushroom turn this hearty leek and potato chowder into a warming winter meal. (Sponsored by Swiss Villa Farms)
As I pondered whether this pot of leeks, potatoes, and mushrooms should be called a soup or a chowder, Google came to my rescue with these definitions from A Big Slice. According to this website a chowder is “The broad range of soups that use flour as a thickening agent . . .”
Sounds like this creamy pot of goodness qualifies as a leek and potato chowder to me!
I’ve been a leek fan from way back when it comes to adding onion to soups, stews, and chowders. Leeks are a member of the garlic and onion family, and I find their mellowness the perfect complement to potatoes and mushrooms. You’ll find them in many of my winter soups like this Slow Cooker Savory Tomato Leek Soup with Cheese Crackers and Leo’s Leek, Fennel and Squash Soup.
I prefer russet potatoes in my chowder. This variety of potato is starchy and helps thicken the broth. While you could remove the skin, I’m not sure why you would bother. A quick scrub of each potato is all it takes to get them ready to cube, so why mess with peeling? Besides, who wants to miss the added nutrients in the skin!
This leek and potato chowder is velvety with chunks of potatoes and mushrooms to give it texture. With a sprinkle of parsley to add color to the bowl, we had spoons ready to dive in, along with a plate of Swiss Villa cheese and crackers on the side.
Before I head off to enjoy the holiday weekend, I want to thank Swiss Villa for sharing their incredible assortment of cheeses, yogurts, milk, jams, and raw honey. If you aren’t familiar with Swiss Villa, the company is a food hub, offering a variety of farm fresh goods from the villas of Swiss descendant farmers in Pennsylvania.
While we thoroughly enjoyed the creamy yogurts and jams on toast, it was the assortment of sheep, goat, and cow cheeses that thrilled us. The timing was perfect for holiday season appetizer platters with the garlic and herb and smoked cheddar topping everyone’s list of favorites. If you get a chance over this holiday weekend, be sure to stop by Swiss Villa’s website. I promise you’ll be impressed!
Have a wonderful holiday weekend, and a happy 2017!
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 1 tablespoon olive oil
- 2 cups leeks, sliced and cleaned
- 4 cups mushroom , sliced
- 6 cups water
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh thyme, chopped
- 2 large bay leaf
- ½ teaspoon salt
- ? teaspoon pepper
- 2 cups russet potatoes, cubed
- 4 tablespoons whole wheat flour
- ¾ cup fat free half and half milk
- ½ cup fresh parsley, finely chopped
- Heat olive oil in a large non-stick saucepan over medium high heat. Add leeks and cook, stirring often for 4 - 5 minutes to soften.
- Add mushrooms and cook for another 4 - 5 minutes, stirring often to soften.
- Add water, Worcestershire sauce, thyme, bay leaves, salt, pepper, and potatoes. Increase the heat to high to bring to a boil, then reduce to medium high and boil for 10 - 15 minutes until potatoes are just tender.
- Mix whole wheat flour with fat free half and half milk until well blended.
- Remove the soup from the heat and allow bubbles to subside.
- Stir in flour mixture and blend well.
- Return to heat and allow to come to a gentle boil for 15 - 20 minutes until broth is thickened.
- Remove from heat, stir in parsley, and season with salt and pepper to taste.
Food energy: 189kcal Saturated fatty acids: 0.97g Monounsaturated fatty acids: 2.69g Polyunsaturated fatty acids: 0.70g Total fat: 4.35g Calories from fat: 39 Cholesterol: 2mg Carbohydrate, by difference: 33.06g Total dietary fiber: 3.71g Protein: 6.89g Total lipid (fat): 4.73g Water: 564.80g Ash: 3.84g Total sugars: 6.24g Calcium: 112mg Iron: 3.08mg Magnesium: 61mg Phosphorus: 218mg Potassium: 805mg Sodium: 401mg
Disclosure: This post is sponsored by Swiss Villa. I only share products I use myself, and created this recipe while receiving compensation to do so.