Charred Leek and Potato Soup with Chives and Garlic Croutons

Charred Leek and Potato Soup with Chives and Garlic Croutons
Host of "Food Truck Nation" Brad Miller is making a hearty soup with homemade garlic croutons that serves six.

Ingredients for Soup

  • 8 cups chicken stock or veg stock
  • 6 Yukon gold potatoes, peeled and cut into large pieces
  • 2 leeks (white part only), thoroughly washed and sliced
  • 2 leeks chopped and charred in oven or on the grill (white part only)
  • 1 white onion chopped
  • 1 bay leaf
  • 1/4 cup white wine
  • 1 1/2 teaspoons finely chopped fresh thyme
  • Salt and Freshly ground pepper
  • 2 cups heavy cream
  • 2 tablespoons nutritional yeast
  • 6 tablespoons extra virgin olive oil
  • 4 oz butter
  • 1 tablespoon fresh lemon juice

Ingredients for Garlic Croutons

  • 1 cup diced bread
  • 3 tablespoons E.V.O.O
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 clove minced garlic
  • finely chopped parsley and tarragon
  • salt and pepper

Charred Leek and Potato Soup - Home & Family

Directions for Soup

1. In your soup pot bring 3 tablespoons of extra virgin olive oil to medium heat.

2. Sweat onions and all leeks. Season with a heavy hand of salt and a little pepper.

3. Deglaze with white wine and cook for about 2 minutes until alcohol is cooked out of the wine.

4. Add your potatoes, thyme and bay leaf and cook for another 5 min.

5. Add your stock, nutritional yeast and cream and cook for 3 hours at a simmer.

6. Remove bay leaf and blend all ingredients together in a high-speed blender.

7. While blending add the butter, lemon juice, extra virgin olive oil, salt & pepper to the soup.

8. Blend until smooth and serve hot with garnish!

Directions for Garlic Croutons

1. Toss all ingredients together and bake on a cookie sheet at 350 degrees or until golden brown.

2. Let cool for 20 minutes and serve


Chopped Chives and Garlic Croutons

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