Leek and Potato Soup

Leek & Potato Soup

A hearty, creamy soup with savory meat and veggies
  • Leek & Potato Soup
  • Leek & Potato Soup
  • Leek & Potato Soup
Get in the St. Patrick’s Day spirit with this hearty dish! Featuring potatoes, Irish cheddar, and sausage from Brooklyn’s The Meat Hook, this creamy vegetable soup is the perfect way to warm up on a winter day. The Meat Hook, a Brooklyn-based operation, is a whole-animal butcher shop that sources its meat from local New York farms and local, family-owned slaughterhouses. Their hot dogs are an award-winning blend of beef and pork, making them a delicious addition to this savory soup. With a base of bacon and a healthy helping of cheddar, this simple dish is sure to satisfy every appetite.

Leek & Potato Soup
A hearty, creamy soup with savory meat and veggies
  • Prep Time : 20 min.
  • Cook Time : 40 min.
  • Total Time : 60 min.
  • Serves 4

Ingredients

  • 4 oz. Bacon, roughly diced
  • 2 Leeks, roughly chopped
  • 1 1/2 cups Carrots, diced
  • 1 1/2 cups Celery, diced
  • 3 cloves Garlic, minced
  • 5 Idaho or Russet Potatoes, peeled and diced
  • 1 quart Chicken Stock
  • 2 cups Water
  • 1/4 cup All-Purpose Flour
  • 1 1/2 cup Heavy Cream
  • 2 tbsp. Kosher Salt
  • 10.5 oz. Meat Hook Sausage Co. Hot Dogs, cut into 1 in. rounds
  • 3 oz. Irish Cheddar, grated
  • 4 tbsp. Fresh Parsley, roughly chopped

Directions

  1. Place the bacon in a large sauce pot over medium heat and begin to render the fat. Cook for about 5 minutes until the bacon starts to brown slightly. While the bacon cooks, wash all produce and then prepare for the soup.
  2. Add the leeks, carrot, and celery to the pot and cook for another 4 minutes, or until the vegetables start to become slightly translucent.
  3. Add the garlic, potatoes, chicken stock, and water. Bring the soup to a simmer, then cover and cook for about 25 minutes, or until the potatoes are tender.
  4. Once the vegetables are cooked, whisk the flour and heavy cream together, then add to the soup along with the salt and hot dogs. Continue to simmer the soup for another 10 minutes until it has thickened slightly and the hot dogs are warmed through.
  5. Serve warm with the grated cheddar and parsley as garnish.

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