Dilled Potato Leek Chowder

1. 1

   Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.

2. 2

   Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.

3. 3

   Whisk half-and-half with flour in a small bowl until smooth; set aside.

4. 4

   Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.

5. 5

   Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.