ingredients

• 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.