Potato Chowder
3
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
This recipe by Chef Dorie Greenspan, originally published in Everyday Dorie, has been modified by WW with permission.
Ingredients
Uncooked bacon
4 slice(s)
Uncooked leek
2 medium, white and light green parts only, split, rinsed, patted dry , thinly sliced
Onion
1 large, halved, thinly sliced
Shallots
1 large, halved, thinly sliced
Garlic clove
2 clove(s), medium, peeled, finely sliced
Sea salt
½ tsp(s)
Chicken broth
5 cup(s)
Uncooked potato
1 pound(s), preferably yellow, peeled and cut into bite-sized cubes
1% low fat milk
½ cup(s)
Plain fat free Greek yogurt
½ cup(s)
Black pepper
1 pinch(es), freshly ground
Scallions
¼ cup(s), thinly sliced, for garnish
Fresh parsley
¼ cup(s), coarsely chopped, for garnish
Instructions
1
Place bacon in a Dutch oven or large saucepan; cook over medium-low heat, turning as needed, until cooked and crisp, about 5 minutes. Transfer bacon to a plate lined with paper towels; cover with more paper towels. When bacon is cool, chop into small pieces; set aside.
2
Add leeks, onion, shallot, and garlic to pot; stir until coated with fat, then season with salt. Reduce heat to low; allow vegetables to cook uncovered, stirring occasionally, until soft but not colored, about 20 minutes.
3
Add broth and potatoes; bring soup to a boil over high heat. Reduce heat to medium-low and cook at a steady simmer, uncovered, until potatoes are soft enough to break easily when prodded with a fork. You can use a masher or back of a big spoon to mash some potatoes to add another texture to the soup, or you can partially puree some using an immersion blender.
4
Just before serving, stir in milk and heat through, without boiling. Taste and adjust seasonings as needed. Serve garnished with yogurt, bacon, scallions, and parsley.
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