Dad’s Smoked Potato Leek
Ingredients:
3 large leeks chopped
3 lbs Yukon gold potatoes chopped
2 scallions chopped
2 cloves garlic minced
1 small white onion chopped
1 Tbsp clarified butter
1 Tbsp olive oil
2 Qt chicken stock
1/2 cup heavy whipping cream
Salt and pepper to taste
Directions:
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!