Charred Leek and Potato Soup

charred leeks
It is important to wash the leeks thoroughly, separating the leaves to ensure that they are free of dirt.

Charred leek and potato soup is a favorite cold weather soup in our house. The potatoes add body to the recipe and you can add diced bacon, if desired.

Prep time: 20 minutes

Cooking time: 40 minutes

  • 1 lb fresh leeks, cut into a rough dice
  • 4 large Yukon Gold potatoes, peeled and cubed
  • 3 cups chicken stock
  • 1 large yellow onion, diced
  • 3 tbs butter
  • 2 tbs olive oil
  • 1 1/2 tsp thyme
  • 1 tsp ground mustard
  • 2 tsp each, salt & pepper
  • 3/4 tsp oregano
  • 3 cloves garlic, finely minced
  • 1 tsp smoked paprika
  • 1 cup homemade croutons (use french baguette, or similar dense bread)
  • (Optional) 1 1/2 tsp hot sauce
cooking instructions
  • Prep leeks by removing root base and the very tops of the leaves, separating leaves, washing thoroughly and chopping into a rough dice
  • Toss leeks in a large bowl with 1 tbs olive oil, sprinkle with salt and pepper
  • Place in a single layer on a foil-covered cookie sheet
  • Char leeks in the oven (broil setting at 425 degrees) for 7-8 minutes; be sure that they don’t get overdone!
  • Remove from oven and set aside
  • Peel, wash and cube potatoes
  • Heat butter and 1 tbs olive oil in stock pot; add onions, salt, pepper, thyme, oregano, smoked paprika, mustard and garlic
  • Stir over medium heat for about 5 minutes, until the onions are translucent
  • Add in the leeks, potato and stock; simmer for about 30 minutes (until potatoes are fork tender)
  • While soup simmers, dice bread into 1″ cubes, toss with 1 tbs olive oil
  • Place in a single layer on the cookie sheet used for leeks; brown at 425 for about 5 minutes
  • Serve in crocks garnished with croutons and a small drizzle of hot sauce, if desired

Variations: If desired, add 3/4 cup cooked, diced slab bacon. You can also substitute sweet potatoes or yams in place of potatoes.

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