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My family are avid skiers and spend a lot of time in Mammoth during ski season. During this time, one of my favorite items on the menu, at most of the restaurants in Mammoth, is the potato leek soup. The rich potato chowder warms my stomach and is so comforting, plus filling. Perfect with a side salad and warm bread.
Some potato leek soups are thick and chunky, resembling more of a chowder. Whereas others are thinner and well pureed. For my taste, I prefer the thick and chunky soup.
You can make this chowder to your preference. Either leave the chowder chunky, or remove a cup of the chowder and puree, using a hand-held puree machine, then add back the cup of chowder. Or puree the chowder completely for a velvety soup.
In both cases the basic elements are the same. They begin with butter, onions, carrots, potatoes, leeks, stock and cream. Resulting in a velvety, yet hearty, bowl of chowder. Top with a slice of brie cheese and swirl it in your chowder for some added yumminess.
Potato and Leek Chowder + Brie
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
The rich potato chowder warms my stomach and is so comforting, plus filling. Perfect with a side salad and warm bread.
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 4 leeks with the tough outer leaves removed, then sliced lengthwise, washed and sliced thin
- 5 medium-size Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch-thick slices
- 2 tablespoons all-purpose flour
- 1–1/2 quarts chicken stock
- Small pinch saffron threads
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon fresh thyme leaves
- 2 bay leaves
- 2 cups heavy cream
- French Brie cheese, sliced
Instructions
In a dutch oven or large pot, melt the butter. Add the onions, carrots, and leeks. Cook for about 5 minutes, stirring often to soften the vegetables.
Add the potatos and cook for a few more minutes, stirring often. Add the flour, continuing to stir, and cook for a few more minutes. Add the chicken stock, saffron, pepper, salt, thyme, and bay leaves. Stir until the chowder is well blended.
Bring the chowder to a boil, then turn it down to a nice medium simmer and cook for about 40 minutes. Stir it often to make sure nothing is sticking to the bottom of the pot. Taste for seasoning. Remove bay leaves and thyme, if you left the leaves on stem.
In a separate pot, add the cream and heat it until a wrinkled film forms over the top. Turn off the heat under the chowder and add the cream; stir it in thoroughly.
At this point, you can leave the chowder chunky, or remove 1 cup of the chowder (set aside), and puree the remaining soup, using a hand-held puree machine, then add back the cup of chowder. Or puree the soup completely. Your choice.
Serve the chowder with a slice of French Brie cheese on top.
Notes
The equipment section above contains affiliate links to products I use and love!
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