# Components:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks (white and light green parts only), cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced
07 - 2 stalks celery, diced
→ Liquids
08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk
→ Seasonings
10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon freshly ground black pepper
13 - 3/4 teaspoon kosher salt
→ Optional Garnish
14 - 7 ounces cooked seafood (shrimp, scallops, or white fish)
15 - 4 strips cooked bacon, crumbled
16 - Chopped fresh chives or parsley
# Directions:
01 - In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5 to 6 minutes until soft but not browned.
02 - Add garlic and celery, sautéing for 2 minutes until fragrant.
03 - Stir in potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred.
06 - Stir in the milk and gently reheat. Adjust seasoning as needed.
07 - For seafood chowder, fold in cooked seafood and heat through for 2 to 3 minutes.
08 - Ladle soup into bowls and top with crumbled bacon or fresh chives or parsley as desired. Serve hot.
