Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes Leek and Potato Chowder 4.4 (14) 10 Reviews 3 Photos This leek and potato chowder recipe is my tribute to James Crockett, "Crockett's Victory Garden" host on PBS in the 1970s. Jim raised leeks the size of baseball bats and bragged about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you. Submitted by KSgoatfarmer Updated on April 1, 2025 Save Rate Print Share Close Add Photo 3 Prep Time: 10 mins Cook Time: 3 hrs 15 mins Total Time: 3 hrs 25 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 3 leeks 6 tablespoons butter, divided ¼ cup all-purpose flour 2 (15 ounce) cans chicken broth 5 small red potatoes, peeled and diced 2 strips crisp-cooked bacon, chopped salt and ground black pepper to taste ½ cup water as needed 1 cup half-and-half Directions Cut off leek roots and leaf tips; cut, vertically, from root ends to tops, being careful not to completely cut through. Leeks will now open like a book. Rinse under running water to remove any dirt between leaves. Slice leeks into 1/4-inch strips. Melt 3 tablespoons butter in a skillet over medium-high heat. Add leeks; sauté until wilted, 3 to 5 minutes. Transfer to a slow cooker. Melt remaining 3 tablespoons butter in the same skillet over low heat; gradually whisk in flour until mixture forms a clump. Slowly whisk in chicken broth until combined; pour over leeks. Add potatoes and bacon to the slow cooker; season with salt and black pepper. Stir to combine. Cover slow cooker. Cook on Low until potatoes are soft, stirring water into mixture if too thick, at least 2 hours; stir in half-and-half and continue cooking 1 hour more. Cook's Note: For a little more zip add a pinch of Old Bay seafood seasoning. I Made It Print 26 home cooks made it! Nutrition Facts (per serving) 326 Calories 18g Fat 35g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 326 % Daily Value * Total Fat 18g 23% Saturated Fat 11g 54% Cholesterol 52mg 17% Sodium 865mg 38% Total Carbohydrate 35g 13% Dietary Fiber 3g 12% Total Sugars 4g Protein 7g 14% Vitamin C 18mg 20% Calcium 88mg 7% Iron 2mg 13% Potassium 803mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.