Creamy Potato & Leek Chowder

Before I convey to you this recipe for creamy potato and leek chowder, let me just promise you this:

I swear, on my dear departed cat's grave, that the next soup recipe I post will not contain cream, half and half, or any other hard core milk fat product. I dare say I will even try to come up with something healthy. Or, healthier, anyway. My obsession with dairy must be nipped in the bud. Soon. But in my defense, it's the dead of winter in the middle of January, and I just can't help myself.

Oh, wait... It was like 50 degrees out yesterday? Hmmm. I guess you caught me... 

That said, I present you with THIS...     

You know what I like about this soup? It's everything I want it to be, and it lives up to its name... It's creamy. It's potato-y. It's leek-y. And it's all of those things in the most flavorful and heartwarming, yet uncomplicated way. On a cold winter's day (unlike yesterday... I know, I have no excuse), make a pot of this and put it in a mug so that you can hold it while you snuggle up with a cozy blanket and a good book. It's just fine.

Anyhow, let me get on with telling you how to make this little number. And let me tell you that it just shouldn't be this easy to make things this good.

Ingredient List

• 6 Tbsp. Butter, divided
• 2 Leeks
• 2 Tbsp. Flour
• 1 Quart Half & Half
• 3 Russet Potatoes
• 3 1/2 Cups Water
• 3 tsp. Chicken Granules
• 1/4 tsp. Dried Rosemary
• 1/4 tsp. Dried Tarragon
• Pinch Nutmeg
• 1 Tbsp. Honey
• Optional: Warm Blanket
• Optional: Good Book

We want to start out with sweating the leeks in butter until they are tender and just starting to brown. Remember leeks, from the creamy ham & leek soup recipe? They look like this...

     Chop up two of these bad boys, the white part only (not the green top or the sprouty-looking nub). Then, melt 2 Tbsp. of butter in a stock pot and add the leeks, cooking on low heat until the leeks soften and just barely start to brown, looking like this...

Once the leeks look like this, add one more tablespoon of butter to your pot and let it melt, then stir in 2 Tbsp. flour. As soon as the flour is completely moistened by the butter and leeks, continue to stir the pot while pouring in one quart of half-and-half. Turn heat to medium and continue to stir until mixture just barely boils and thickens, looking like this...

Once the mixture thickens, turn off the heat. Next, dice three large russet potatoes and saute them in 2 Tbsp. of butter until they begin to brown...

Then add the potatoes to the creamy leek mixture. Next, dissolve 3 tsp. of chicken granules in one cup of hot water...

  

Add this to the soup, along with 2 1/2 more cups of water. Then add 1/4 tsp. dried rosemary and 1/4 tsp. dried tarragon. Stir well and let soup simmer on LOW heat for about 10-15 minutes, until the potatoes are tender, stirring frequently to ensure that it does not stick to the bottom of your pot.

Almost done! See, I told you this was just too easy.

As a final touch, I like to stir in just a pinch of nutmeg and one tablespoon of honey. Honey in soup is my new favorite little trick. I really like that very small hint of sweetness. And the nutmeg... Just a pinch adds a little more depth and flavor to the soup.

And voila! That's all there is to it! I like to eat it with a few croutons, as pictured, but it's equally good with crackers, fresh bread, or simply on its own.