5

Potato Chowder

Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
6
Difficulty
Moderate
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(s)

2 medium, white and light green parts only, split, rinsed, patted dry , thinly sliced

uncooked onion(s)

1 large, halved, thinly sliced

uncooked shallot(s)

1 large, halved, thinly sliced

garlic clove(s)

2 medium clove(s), peeled, finey sliced

sea salt

½ tsp

canned chicken broth

5 cup(s)

uncooked potato(es)

1 pound(s), preferably yellow, peeled and cut into bite-size cubes

low-fat milk

½ cup(s)

plain fat free Greek yogurt

½ cup(s)

black pepper

1 pinch, freshly ground

uncooked scallion(s)

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.
  5. Serving size: 1 heaping cup
Notes
If you like a thicker soup, partially puree it in the pot using an immersion blender.

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