Dilled Potato Leek Chowder Recipe

Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened but not browned about 5 minutes.

Increase heat to medium-high and add chicken broth potatoes dill and bay leaf. Cover and simmer until potatoes are tender about 10 minutes.

Whisk half-and-half with flour in a small bowl until smooth; set aside.

Mash about half of the potatoes against the side of the pot using a fork for a creamy chunky soup.

Stir flour mixture into the soup. Continue simmering until thickened about 5 minutes.