Skip to content

Potato Leek Chowder

This version of Potato Leek Soup is made without pureeing the potatoes. The result is a creamy chowder that everyone will enjoy.

Serves 6.


  • 4 large leeks
  • 2 Tbsp butter
  • 6 medium russet potatoes
  • 1 quart unsalted vegetable stock
  • 1 c coconut milk
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste


  1. Slice off the roots of the leeks and discard. Continue slicing the whitish part of the leeks from the root end until you get to the green leaves. (You will not need them in this recipe, but save them for making vegetable stock or another purpose.)
  2. In a large colander, separate the rings of the leek slices, washing carefully under running water. Drain well.
  3. In a large skillet or pot over medium low heat, melt the butter. Add the leeks and saute for 10 minutes, or until very tender. Set aside.
  4. Peel potatoes and cut into one-inch cubes.
  5. Place potatoes in a large pot, cover with water, and bring to boil on high heat..
  6. Reduce temperature and simmer 15 minutes, or until fork tender. Drain well.
  7. To the pot of potatoes, add vegetable stock, coconut milk, and sauteed leeks. Bring to a simmer on medium heat. Reduce heat and partially cover, simmering the mixture for 10 minutes.
  8. Season with salt and pepper. Use a potato masher to partially rice the potatoes a bit, but leave a chowder consistency. Stir well.
  9. Serve hot with a sprinkling of chives or parsley. (Also good with shredded sharp cheddar cheese!)

2 thoughts on “Potato Leek Chowder”

  1. I was lucky enough to have this potato leek chowder when I visited and it was absolutely delightful! Great balance between smooth and still having some chew to it with the chowder style. Wonderfully comforting and well balanced. This is definitely a recipe I’m going to save and make at some point! It’s what I always want a potato soup to be when I go out to eat, but can never find. Now I’ve got an easy homemade option. 😊

    1. Thank you so much, April! I am so glad you enjoyed it. I think this recipe could easily be vegan too, by just substituting vegan butter or coconut oil for the dairy butter.

Leave a Comment

Your email address will not be published. Required fields are marked *