# What You’ll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks (white and light green parts only), cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced (about 1.3 lbs)
07 - 2 stalks celery, diced
→ Liquids
08 - 4 cups low-sodium vegetable broth or chicken broth
09 - 1 cup whole milk or heavy cream
→ Seasonings
10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
12 - 0.5 teaspoon freshly ground black pepper
13 - 0.75 teaspoon kosher salt
→ Optional Garnish
14 - 7 oz cooked seafood such as shrimp, scallops, or white fish
15 - 4 strips cooked bacon, crumbled
16 - Chopped fresh chives or parsley
# How-To Steps:
01 - In a large pot, heat butter and olive oil over medium heat. Add sliced leeks and diced onion, cooking for 5 to 6 minutes until softened but not browned.
02 - Add minced garlic and diced celery, sautéing for 2 minutes until fragrant.
03 - Stir in diced potatoes, bay leaf, thyme, salt, and pepper. Pour in vegetable broth and bring to a rolling boil.
04 - Reduce heat to low, cover with a lid, and simmer for 20 to 25 minutes until potatoes are very tender and easily pierced with a fork.
05 - Remove the bay leaf from the pot. Using an immersion blender, purée the soup until completely smooth, or blend partially for a chunky texture if preferred.
06 - Stir in milk or heavy cream and gently reheat without boiling. Taste and adjust seasonings with additional salt and pepper as needed.
07 - If preparing seafood chowder, fold in cooked seafood and heat through for 2 to 3 minutes until warmed through.
08 - Ladle soup into serving bowls. Top with crumbled bacon if desired, and finish with fresh chives or parsley. Serve immediately while hot.
