1 md leak, white and pale green part only, thinly sliced
3 garlic cloves thinly sliced
1/2 C white wine
1 lb baby potatoes, unpeeled, cut into thick wedges
6 C vegetable broth
2 tsp kosher salt
fresh ground pepper
1 C heavy cream
1 C fresh or frozen peas
2 tsp worchestershire sauce
fresh dill springs for garnish
Instructions
Heat oil in a large heavy pot. Cook leaks and
garlic, stirring until lightly brown and slightly
softened about 5 minutes. You can go to the next
step or I blended this in the blender and then put
back in the pot because I dont like vege's!!
Add wine and cook until reduced about 2 minutes.
Add potatoes, broth, salt and pepper. Bring to a
boil and cook, uncovered until potatoes are very
tender about a half hour. Reduce heat to medium
and using a potato masher, coarsely mash some of
the potatoes a few times to break up into smaller
pieces. Add cream and peas. Cook until peas are
tender about 5 minutes. Remove from heat and stir
in Worcestershire sauce. Ladle chowder into bowls
and top with dill sprigs and season with pepper
Originally Submitted
1/4/2025
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