Potato Leek “Chowder”

I hadn’t set out to make this, but the end result was far better than what I imagined. I love it when recipes take their own form into something even better than what I plan. This dish is not a soup, and it is not a puree, that is why I chose to call it chowder. I don’t think I’ve ever had chowder before so I cannot testify to the resemblance of the dish, but the texture seems appropriate. The baby loved it and my son asked for more, so I am sure I will be making this again. I will probably triple this recipe next time to make a few extra servings for my freezer meals.



  • 2 leeks, sliced
  • 1 red onion, chopped
  • 2 cloves of garlic, sliced
  • 3 potatoes, cubed
  • 2 TBS oregano
  • 1.5 cups almond milk
  • 3 cups broth
  • 1 cup chopped mushrooms
  • 1 tsp salt or more to taste
  • some cracked pepper


  • In a large skillet warm some oil and sautee the onions for a bout 5 minutes
  • add the washed and sliced leeks with the sliced garlic and sautee for another 5-7 minutes until leeks are tender
  • in the meantime cut potatoes in 1 inch cubes
  •  put everything in a large pot
  • bring to a boil on high, then cook on medium-low until potatoes are tender, about 20 minutes
  • roughly  blend everything together, leaving chunks for texture. (I used my blender and I did this in batches, making sure to not over process. If you have an immersion blender that is even better.)
  • Serve with some sliced avocado or shredded cheese.

2 thoughts on “Potato Leek “Chowder”

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