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Leek, Sweet Potato and Chicken Chowder

Leek, Sweet Potato and Chicken Chowder is a delicious comfort food. This chowder has the rich flavor of sweet potatoes and leeks.


One of my favorite things to eat is  soup.  I love when the weather gets cooler so I can have soup.  I think I could eat it every day. The Hardworking Husband does not like having soup more than once a week.  Some times I try to convince him that chowder and soup are not the same thing.  It usually doesn’t go over well.  But he does like Leek, Sweet Potato & Chicken Chowder.  So if I make it on a Tuesday, I can usually get away with another soup on Saturday.

Until I was married, I thought I didn’t like sweet potatoes.  Apparently I was eating them wrong.  I like sweet potatoes, but I don’t like adding more sugar to them.  So they are perfect in this chowder.

Yield: 4 servings

Leek, Sweet Potato & Chicken Chowder

Leek, Sweet Potato & Chicken Chowder


  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 1 cup leeks, sliced
  • 2 medium sweet potatoes, peeled & cubed
  • 28 oz chicken stock
  • 1 tsp dried thyme
  • 2 cups shredded cooked chicken
  • 1/2 tsp paprika
  • 2 cups half & half
  • 1/4 cup flour
  • Salt & pepper to taste


  1. In a large pot, melt butter and saute leeks until tender (7-10 minutes).
  2. Add garlic and saute for 30 seconds.
  3. Add chicken stock, sweet potato, and thyme.
  4. Bring to a boil, reduce heat and simmer for another 10 minutes or until sweet potato is tender.
  5. Stir in chicken and paprika.
  6. In a separate bowl, combine half & half and flour until flour is well mixed in. I use my immersion blender.
  7. Add half & half mixture to chowder. Stir to combine and cook until thick.
  8. Add salt and pepper to taste.
  9. Enjoy.


Leeks can be sandy. I recommend slicing them and then let them soak in a bowl of cold water for about 10 minutes to let the sand come out. You can stir it around some to speed up the process.

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