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.
2.5 pounds Yukon Gold potatoes
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
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