- 1 1/2 lb potatoes
- 1 1/2 large leeks
- 4 Tbsp butter
- 1 onion
- 1 clove garlic
- 3 1/2 -4 cups chicken broth
- 2 3/4 cup whole milk
- salt and black pepper, to taste
- 1/4 cup + 1 Tbsp flour*
Dice the onion, slice the leeks into half rounds, and dice the garlic clove.
Sautee the vegetables in the butter for a minute or so, and then add the broth, milk, salt and pepper.
Allow the chowder to simmer on medium-low until the potatoes are soft.
Mix the flour with a small amount of broth (about 1/2- 1 cup). I like to do this by adding the flour to a jar, and stirring the flour as I add in the liquid. I then put the lid on the jar and shake it until all flour lumps are dissolved.
Take the pot off the heat, and wisk in the flour mixture. Return the pot to the heat, cover, and allow to cook, stirring occasionally.
Once the chowder has begun to thicken a bit, take off the lid and continue stirring from time to time. Allow the soup to cook for at least 10-15 minutes after adding the flour, so as to ensure that it is fully cooked.
*For a gluten-free version of this soup, consider adding corn starch in place of the wheat flour.