SMOKED POTATO LEEK SOUP
If trying to cut down on your processed meats, smoking your ingredients before creating a meal is a great way to keep that smokey, meaty taste in your dish.
INGREDIENTS:
2.5 pounds Yukon Gold potatoes
3 leeks
4-6 cloves of garlic
1 yellow onion
3 tablespoons of butter
1/4 cup chopped fresh parsley, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
3 bay leaves
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
4 cups chicken broth or stock
1 cup dry white wine
1 cup of half and half or milk of choice
Mexican crema or sour cream for topping
Smokehouse Wood Chips of choice
DIRECTIONS:
Prepare ingredients for smoking by cutting leeks in half and rinsing all layers, quartering onions, smashing garlic cloves and par baking and slicing potatoes.Potatoes can be par baked in a 350 degree oven until slightly tender or microwave 5-10 minutes. Place leeks, onion, garlic and potatoes on smoker racks and put in the Little Chief Smoker.
Fill smoker pan with Smokehouse Wood Chips of choice and plug in smoker. Smoke 1-2 hours using 2 pans of chips.
Remove ingredients from the Little Chief Smoker and cover, refrigerate 2-12 hours to enhance smoke flavors.
Chop smoked potatoes, leeks, garlic and onion into large chunks.
In a large dutch oven or stock pot, melt butter on medium-high heat. Saute leeks, onion and garlic until softened, 3-5 minutes.Add potatoes, half of the parsley, salt and pepper and continue to saute an additional 3-5 minutes.
Add bay leaves, thyme, rosemary, chicken broth or stock and wine to the pot and bring to a boil.Lower heat and simmer 5 minutes.
Soup can be served as is for a thicker soup, blend with an immersion blender until soup reaches desired consistency. Garnish with remaining parsley and a drizzle of Mexican crema or sour cream.
Recipe by: Tiffany Haugen
