Leek and Potato Chowder

Ingredients

• 3 leeks
• 6 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 2 (15 ounce) cans chicken broth
• 5 small red potatoes, peeled and diced
• 2 slices crispy cooked bacon, chopped
• Salt and ground black pepper to taste
• 1/2 cup water as needed
• 1 cup half-and-half

Directions

Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.

Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.

Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.

Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.