Smoky Yukon Gold Potato Chowder

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Smoky Yukon Gold Potato Chowder
Let this yummy Chowder warm you up on a cold winter day!
Course Soups
Servings
Ingredients
  • 2 large leeks white and light green parts only
  • 1 tbsp salted butter 15 mL, I use pastured raised grass-fed butter
  • 1 medium onion finely chopped
  • 3 garlic cloves pressed
  • 1 1/2 tsp smoked paprika 7 mL
  • 2 lbs Yukon gold potatoes peeled and diced (see Cook’s Tip), 1 kg
  • 4 cups unsalted Pacific Gluten Free chicken stock 1 L
  • 1 oz can no-salt-added Great Northern beans drained and rinsed, 14.5or 398 mL
  • 1 1/2 cups unsweetened Almond milk 375 mL
  • 3 oz extra sharp white cheddar cheese shredded, 90 g
  • 1/2 tsp salt 2 mL
  • 1/2 tsp coarsely ground black pepper 2 mL
  • 6 tbsp sour cream 90 mL
  • Snipped fresh chives and additional smoked paprika optional
Course Soups
Servings
Ingredients
  • 2 large leeks white and light green parts only
  • 1 tbsp salted butter 15 mL, I use pastured raised grass-fed butter
  • 1 medium onion finely chopped
  • 3 garlic cloves pressed
  • 1 1/2 tsp smoked paprika 7 mL
  • 2 lbs Yukon gold potatoes peeled and diced (see Cook’s Tip), 1 kg
  • 4 cups unsalted Pacific Gluten Free chicken stock 1 L
  • 1 oz can no-salt-added Great Northern beans drained and rinsed, 14.5or 398 mL
  • 1 1/2 cups unsweetened Almond milk 375 mL
  • 3 oz extra sharp white cheddar cheese shredded, 90 g
  • 1/2 tsp salt 2 mL
  • 1/2 tsp coarsely ground black pepper 2 mL
  • 6 tbsp sour cream 90 mL
  • Snipped fresh chives and additional smoked paprika optional
Instructions
  1. Cut leeks in half lengthwise; thinly slice crosswise. Place into Stainless (4-qt./4-L) Mixing Bowl and swish in cold water to remove dirt. Drain leeks using medium Stainless Mesh Colander.
  2. Melt butter in (8-qt./7.6-L) Stockpot over medium heat. Add leeks, onion pressed garlic and paprika to Stockpot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 minutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or until heated through. Remove Stockpot from heat; cool 5 minutes.
  3. Carefully ladle one-third of the potato mixture into blender container. Cover and blend until smooth. Pour blended potato mixture into Stainless (6-qt./6-L) Mixing Bowl. Repeat with remaining potato mixture.
  4. Return blended potato mixture to Stockpot; stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt, and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives, and additional paprika if desired.
Recipe Notes

Enjoy the Journey!

Sue

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How about serving your guest in this lovely all White dinnerware!

Or this Garlic & Brie Baker which also makes a great serving dish for your soups or dips! 

 

Gluten Free Lady www.glutenfreelady.com

About Gluten Free Lady

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