Dilled Potato Leek Chowder

A very light and mild leek chowder. Great as a meal with French bread.

Step: 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.

Step: 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.

Step: 3

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

Step: 4

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

Step: 5

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

Per Serving: 597 calories; protein 15.1g; carbohydrates 116.4g; fat 9.3g; cholesterol 21.6mg; sodium 1044.8mg.

The word “stew” can refer to both a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.