Smoked Potato Leek Soup (Edit recipe)

This soup is a completely original recipe I created simply because my smoker was still burning after smoking a chicken and I was making potato leek soup. I thought… “what if I were to smoke these leeks??? could be interesting”. It was definitely a good decision.

25 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	2095
Fat:	68 g
Carbohydrates:	345 g
Protein:	119 g
Cholesterol:	195 g
Sodium:	2648 mg
Fiber:	32 g
Sugars:	31 g
Calculated per 4 to 8.

by cook at home dad

View original recipe

Yield: 4 to 8

Ingredients

3 whole Leek, chopped
3 lb Yukon Gold Potatoes, chopped
2 whole Green Onion (Scallion), chopped
2 cloves Garlic, minced
1 whole White Onion, chopped
1 Tbsp Ghee
1 Tbsp Extra Virgin Olive Oil
2 quart free range, organic Chicken Stock
.5 cup Heavy Cream (Whipping Cream)
1 pinch Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Coarsely chop leeks, scallions and potatoes. Smoke leeks and scallions on smoker or grill for about 10 minutes. You don’t want to smoke them for too long as the leeks and scallions will soak up the smoke flavor quickly.
Bring a large soup pot to medium high heat and add 1 tbsp clarified butter, chopped white onion and garlic. Sautee until translucent, about 2 minutes.
Add 1 tbsp of olive oil, leeks, scallions, and potatoes. Add a few pinches of sea salt and cracked pepper, stir together and then ad 2 qts of chicken stock.
Bring to a boil, then reduce heat to simmer, cover and simmer soup for 25 minutes or until potatoes are fork tender.
Remove from heat and let cool for 10 to 15 minutes before blending together. For this step an immersion blender works very well. You could also use a stand up blender or food processor.
After soup has been completely blended together, add 1/2 cup of heavy whipping cream and slowly stir together. I just like stirring it slowly because it’s cool to watch the whipping cream streak its way through the soup.
Garnish with fresh cracked pepper, chopped scallion or chives and serve! Enjoy!