Potato Chowder
6
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
This chunky potato chowder is just the thing you'll crave on a chilly, blustery day. It all comes together in one big Dutch oven and features bacon, leeks, onions, shallots, and garlic. Instead of cream, the soup is made with fat-free Greek yogurt and chicken broth. Finish it off with some thinly sliced scallions and fresh parsley before serving. You can use a masher or back of a big spoon to mash some of the potatoes after they're cooked to add more texture to the soup, or you can partially purée some right in the pot using an immersion blender.
Ingredients
Uncooked bacon
4 slice(s)
Uncooked leek(s)
2 medium
Uncooked onion(s)
1 large
Shallot(s)
1 large
Garlic
2 medium clove(s)
Sea salt
0.5 tsp
Canned chicken broth
5 cup(s)
Uncooked potato(es)
1 pound(s)
1% low fat milk
0.5 cup(s)
Plain fat free Greek yogurt
0.5 cup(s)
Black pepper
1 pinch(es)
Uncooked scallion(s)
0.25 cup(s)
Fresh parsley
0.25 cup(s)
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. Mash some potatoes with fork, if desired.
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
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