Warm • Creamy • North‑American Comfort • Autumn/Winter
A creamy, cozy North‑American chowder where tender potatoes and leeks melt into a warm, comforting bowl. The chowder’s pale gold hue and rustic texture make it perfect for Autumn and Winter.
Prep 15 min Cook 35 min Serves 4
Ingredients
2 tbsp
olive oil or butter
3 cups
sliced leeks (white + light green)
3
large potatoes, diced
2
celery stalks, chopped
3 cloves
garlic, minced
4 cups
vegetable or chicken broth
1 cup
milk or cream
1 tsp
thyme
1 tsp
salt
1/2 tsp
black pepper
Optional
chives, bacon, or parsley for garnish
Instructions
1
Sauté aromaticsWarm oil in a pot. Add leeks, celery, and garlic. Cook until soft and fragrant.
2
Add potatoesStir in diced potatoes and thyme. Cook 3–4 minutes.
3
Add brothPour in broth. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are tender.
4
Blend partiallyBlend half the soup for creaminess, leaving some chunks for texture.
5
FinishAdd milk or cream. Season with salt and pepper. Simmer 5 minutes.
6
ServeGarnish with chives, bacon, or parsley.
Beauty Benefits
- Leeks: anti‑inflammatory; supports gut‑skin clarity
- Potatoes: potassium for hydration + skin balance
- Garlic: antioxidant; supports collagen
- Thyme: antimicrobial; supports clear skin
Health Benefits
- Warm, grounding comfort food
- High‑fibre potatoes support digestion
- Leeks support immunity + gut health
- Naturally gluten‑free
Substitutions
- Cream → coconut milk (dairy‑free)
- Potatoes → sweet potatoes (beta‑carotene glow)
- Thyme → rosemary
Storage
- Refrigerate: 3–4 days
- Freeze: up to 2 months
- Reheat gently
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
