Potato, leek and chard chowder from The Washington Post by Stephanie Witt Sedgwick

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Notes about this recipe

  • Laura on October 21, 2013

    I made this tonight in an effort to clear out some things from the fridge. I made several changes to the original recipe, so won't add a star rating, since I would be rating a rather different recipe. I didn't bother with the olive oil and just sautéed the leeks in the bacon fat. In place of potatoes I used a head of golden cauliflower (to cut down the carbs). Used 4 cups of chicken broth and 2 of vegetable broth, eliminating the water. Added an entire bunch of chopped kale in place of the 4 oz. of Swiss chard. Added quite a bit of red pepper flakes. Topped the soup with grated parmigiano reggiano and stirred in tabasco sauce. The final result was not dazzling, but it made a nice, healthy, weeknight meal.

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