Dutch Oven Leek and Potato Soup
Maybe it’s because I have caught a few glimpses of my beloved Steelers on TV already, but I am in full-swing fall mode with my cooking this week. I am up to the gills testing soup and stew recipes even if the weather isn’t fully cooperating. I am eagerly awaiting the crisp fall days, but not so much the leaf raking that accompanies it. When we bought our house, the abundance of trees were charming until fall rolled around, but I digress. Getting back to the recipe, this combination is perfect with the creamy potatoes, sour cream, savory leeks, and finally finished with salty bacon and fresh parsley to lighten it up. Even with the ingredients being so indulgent, the soup comes off incredibly light and dare I say it.. healthy? Yes, let’s go with healthy. I hope you enjoy this as much as I did.
2 tsp olive oil
1 tablespoon butter
2 leeks, cleaned and green/white sliced
4 cloves of garlic, minced
2 celery stalks, diced
4 Yukon gold potatoes, diced
8 c chicken broth, homemade or organic
4 fresh thyme, tied together
1/4 cup parsley, chopped
1/4 tsp red chili flake
1 tsp smoked paprika
1 tablespoon butter
1/2 tsp garlic powder
2 slices of sourdough, diced
4 slices of bacon, diced
Sour cream for serving
In your Dutch oven, heat the oil and butter until bubbling. Add the leeks, garlic and celery and stir frequently until translucent. Add in the potatoes, broth, thyme, 1/2 the parsley, chili flake, and paprika. Bring to a boil then either lower your heat on a stove or move off the side of the flame or hot coals on a campfire. Let the soup simmer for 30 minutes or until the potatoes are soft.
Meanwhile, cook up your bacon in a pan until crisp and set aside. Melt the butter in a bowl and add the sourdough. Toss to coat and either cook in a skillet at camp or in the oven at 400 for ten minutes at home until crisp.
To serve, add a dollop of sour cream, the bacon, and parsley to top.