Smoked Potato and Leek Soup in a Dutch Oven
Smoked Potato and Leek Soup in a Dutch Oven. Perfect comfort food.
Servings: 4
Calories: 500kcal
Ingredients
- 2 pounds Yukon Gold potatoes peeled and diced
- 2 tablespoons olive oil
- 4 leeks white and pale green parts only, thinly sliced
- 4 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat your Dutch oven over medium heat.
- Add the olive oil to the Dutch oven and heat until shimmering.
- Add the leeks and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, thyme, salt, and pepper and cook for 1 minute more, until fragrant.
- Add the potatoes and chicken broth and bring to a boil.
- Reduce heat and simmer, covered, for 20 minutes, or until the potatoes are tender.
- Using an immersion blender or regular blender, purée the soup until smooth.
- Stir in the heavy cream and heat through.
- Garnish with chopped fresh parsley, if desired.
Notes
For a smokier flavor, smoke the potatoes before adding them to the soup. To do this, preheat a smoker to 225 degrees F (107 degrees C). Place the potatoes on a smoker rack and smoke for 1-2 hours, or until tender.
If you don't have heavy cream, you can substitute it with milk or half-and-half.
You can also add other vegetables to this soup, such as carrots or celery.
Serve the soup with crusty bread for dipping.
Nutrition
Calories: 500kcal