Potato Leek Chowder With Sherry

Christy Rost

5medium potatoes
5slices bacon
¾cup chopped onion
2chopped leeks, white part only
4cups chicken broth
1 ½cups half-and-half
¾teaspoon coarse salt
dash white pepper
2-3tablespoons sherry
chopped chives, for garnish
grated nutmeg, for garnish

Peel and slice potatoes into 1-inch cubes. Place in a large saucepan and add enough water to just cover potatoes. Cover and cook just until potatoes are tender, about 7-8 minutes. Drain; set aside.

Slice bacon into 1-inch pieces. In a dutch oven, saute bacon over medium-low heat until fat is rendered, about 3 minutes. Stir in chopped onion and leeks; saute several minutes until soft. Pour in chicken broth, cover and bring to a low boil. Simmer 5 minutes.

Stir in halt and half, and season with salt and white pepper. Gently stir in potatoes. Add sherry, if desired. Cook until chowder is hot, but do not boil.

To serve, ladle chowder into soup bowls and garnish with a dash of freshly grated nutmeg and chopped chives.

Recipe makes 9 cups of chowder.

Category: Soups