Chunky Potato & Leek Chowder
with Cauliflower
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
When it comes to a good bowl of chowder, we like to make it creamy and chunky. This all-veg soup is plumped with potatoes, onions and leeks. Our secret: adding riced cauliflower for tempting thickness and a touch of fresh thyme.
We will send you:
- 50g Diced onions
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 75g Sliced leeks
- 450g Baby potatoes
- 4g Thyme
- 15ml Minced garlic
- 15ml Dijon mustard
- 40g All-purpose flour
- 30ml Vegetable demi-glace
- 200ml Milk
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Medium pot
Salt & pepper (S&P)
Whisk
4 or 8 tbsp Butter
Total Fat
29 g
Saturated Fat
17 g
Sodium
560 mg
Total Carb
74 g
Sugars
14 g
Protein
15 g
Fibre
10 g
Preparation
Mise en place
- Small-dice the potatoes.
- Roughly chop the leeks.
- Pick the thyme leaves off the stems.
Start the chowder
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the leeks and onions. Sauté, 2 to 3 min., until fragrant.
- Add the potatoes, garlic and S&P. Sauté, 1 to 2 min., until fragrant.
- Add 2 tbsp butter (double for 4 portions), the thyme and flour.
- Cook, whisking constantly, 1 to 2 min., until a paste forms.
Finish the chowder
- To the pot, add the milk, mustard, demi-glace, 2 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce the heat to medium and cook, stirring occasionally, 10 min., until the potatoes are partially cooked.
- Add the cauliflower rice and cook, stirring often, 4 to 5 min., until the vegetables are tender and the chowder has thickened; season with S&P.
- If the chowder seems dry, gradually add ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the chowder between your bowls. Bon appétit!
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