Leek and Green Onion Chowder
Warm, creamy, and packed with vibrant flavors, this Leek and Green Onion Chowder is the ultimate comfort food for any season. Combining tender leeks and scallions with creamy russet potatoes, garlic, and a touch of fresh thyme, this hearty soup delivers layers of savory goodness in every spoonful. A velvety base made with vegetable stock (or chicken broth) and finished with rich heavy cream ensures a luxuriously smooth texture, while the light oniony notes of the green onions brighten the dish. Perfect for a cozy dinner, this chowder is easy to make with minimal prep and is ready in just 50 minutes. Garnish with fresh parsley and reserved scallion tops for a pop of color and added freshness. Whether you’re seeking a satisfying weekday meal or a comforting starter, this creamy leek and green onion soup is a must-try!
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Recipe Information
Ingredients
- 3 stalks leeks
- 6 stalks green onions (scallions)
- 3 tablespoons butter
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- 4 cups vegetable stock or chicken broth
- 2 medium russet potatoes
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Trim the leeks by removing the dark green tops, then slice the white and light green parts into thin rounds. Rinse thoroughly under cold water to remove any dirt or grit. Set aside.
Slice the green onions into thin rounds, separating the white parts from the green tops. Reserve the green tops for garnish.
Peel and dice the potatoes into small cubes, approximately 1/2 inch in size. Mince the garlic finely.
In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and the white parts of the green onions. Sauté for 6–8 minutes, or until softened and fragrant, stirring occasionally.
Add the minced garlic and sauté for another 1–2 minutes, being careful not to let it brown.
Sprinkle the flour over the vegetables, stirring constantly to coat them evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable stock or chicken broth, whisking continuously to avoid lumps.
Add the diced potatoes, thyme, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the chowder until creamy. Alternatively, transfer half of the soup to a blender, puree it, and return it to the pot.
Stir in the heavy cream and simmer for an additional 5 minutes. Taste and adjust seasoning if necessary.
Ladle the chowder into bowls, garnish with the reserved green onion tops and fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4929 mg | 214% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 20.4 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3044 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
