Dutch oven Leek and Potato Soup Recipe

Dutch oven Leek and Potato Soup Recipe

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This recipe is adapted from a Rouxbe.com recipe.

Dutch oven Leek and Potato Soup Recipe

Recipe type: Soup
Prep time:
Cook time:
Total time:
This recipe is adapted from a Rouxbe.com instructor recipe.
  • 1 white onion
  • 3 cloves garlic
  • 5 large leeks
  • 7 tbsp butter
  • 2 tsp kosher salt
  • 2 large baking potatoes
  • 3 to 4 cups HOT stock (vegetable or chicken)
  • chives for garnish
  • kosher salt (to taste)
  • white pepper (to taste)
  1. Finely slice the onion and mince the garlic.
  2. Prepare the leeks, cut off the root end, cut off the dark green part and discard.
  3. The white and light green part, cut in half lengthwise and then cut across into fairly thin strips.
  4. In a 12″ Camp Chef Dutch oven, add the butter and melt over medium heat.
  5. Once the butter has melted, add the onions and sweat for about 5 minutes until they start to soften.
  6. Next, add the garlic and cook for another minute or so.
  7. Add the leeks and salt and stir. Cover with a lid and let sweat over medium heat for about 8 minutes or until the leeks soften.
  8. Stir occasionally.
  9. Peel, quarter the potatoes lengthwise and cut into ¼” cubes.
  10. Do not rinse the potatoes, as the starch will help to thicken the soup.
  11. Once the leeks have softened, add the potatoes and stir to combine.
  12. Next, add approximately 3 cups of hot stock just to cover the ingredients, adding more if necessary, just to cover.
  13. Bring the soup to a simmer.
  14. Cover and let cook over medium-low heat until the potatoes have cooked through.
  15. Remove from heat and mash until you reach a consistency of Pea Soup.
  16. Add more hot stock if needed to thin.
  17. Ladle into your Beer Bread Soup bowl.
  18. Add chopped chives and serve!

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