Potato and Leek Chowder

I love potato soups and this is my favorite recipe.  It is based loosely on one of my first true kitchen mentors Revonia Scott from The Frying Pan in Southern Maryland.  When I was first hired as a dish washer between my freshman and sophomore years of college she was the head cook. She had over 50 years of cooking in restaurant kitchens.

I quickly took more of a cook role and learned many things from her. I will always credit her in recipes that take something from her teachings.

Potato and Leek Chowder

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Soups
Cuisine: American
Servings: 8


  • 6 slices Bacon Use Scissors to cut into pices
  • 2 Lbs Yukon Gold Potato Chopped
  • 2 Each Leeks Green Tops removed then sliced thin
  • 8 Ounces Sour Cream
  • 2 Cups Chicken Stock
  • 1/2 Cup Shredded Sharp Cheddar Plus more for garnish
  • 1 Tsp Hot Sauce
  • Scallions Garnish


  • Sautee Bacon until crisp remove bacon but leave the fat
  • Add Chopped Potato and Leeks sautee until slightly browned
  • Add Stock and simmer until potatoes are soft
  • Using immersion blender ( or transfer to blender) blend until slightly chunky
  • Mix in cheese and sour cream simmer until cheese melted
  • Salt and Pepper to taste
  • Garnish with scallions and cheddar cheese

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