As Fall weather it's easing it's way into Texas, we've had a few cold-snaps here and there, and it never fails that the cold makes me crave soups, chili, chowder...you get the picture. Of course, by the time I get around to making them the cold snap is usually over but that's ok, I like soup when it's warm outside, too!
I've tried my hand at several potato soup recipes, and have had hit-or-miss success. My first attempt was an utter disaster...can you say giant pot of mashed potatoes?!?! Sheesh. Fortunately I had a few successful attempts after that, so I wasn't discouraged from making soups in general, and I've had this one bookmarked for quite some time.
Chowder is generally thicker in consistency (not mashed potato thick, though!), and very creamy, which I love. The buttery flavor of Yukon Golds are perfect for this chowder, and I love the addition of Great Northern beans to the mix! I never would have thought to do that. Way to go Pampered Chef!
Anyhoo...I know it's pretty chilly up in the Northern states already, so this chowder will be perfect for you all!! And for the Southies...it'll be cold here all too soon, but you can enjoy this delish chowder anytime you want!!
Source: Pampered Chef - Make it Fresh, Make it Healthy
- 2 large leeks, white and light green parts only
- 1 Tbsp salted butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 ½ tsp smoked paprika
- 2 lbs Yukon gold potatoes, peeled and diced
- 4 cups unsalted chicken broth
- 1 can (14.5 oz) Great Northern Beans, drained and rinsed
- 1 ½ cups milk (I used 1%)
- 3 oz white cheddar cheese, shredded
- ½ tsp salt
- ½ tsp coarse ground pepper
- 6 Tbsp reduced-fat sour cream
- Cut the leeks in half length-wise, and then thinly slice crosswise. Place in a bowl, cover with cold water, and swirl around to remove dirt. Drain in a colander and set aside.
- In a large pot, melt the butter and add leeks, onions, garlic, and paprika. Cook about 3-4 minutes, until the veggies are softened, stirring occasionally.
- Add the potatoes and cook for 2 minutes, stirring continuously.
- Add the chicken broth, cover, and cook 12-15 minutes, or until potatoes are fork-tender. Stir occasionally to prevent sticking.
- Add the beans, and cook until just heated through, 1-2 minutes. Remove from the heat and allow to cool for 5 minutes.
- Now use an immersion blender to puree the potato mixture, or ladle the potato mixture in three separate batches, into a regular blender and mix until smooth, pouring each batch into a large bowl, then return all to the pot.
- Stir in the milk and cook over medium heat for 2-3 minutes or until simmering. Add the cheese, salt, and pepper and cook until the cheese is melted, about 2-3 more minutes.
- Serve with a dollop of sour cream, and garnish with extra chives, if you’d like.