Dutch oven Leek and Potato Soup served in a Beer Bread Soup Bowl

Cooking.Outdoors's picture

Sep. 12, 2014

Gary House cooks up a batch of hearty Leak and Potato soup in his Dutch oven and serves it up in a fresh baked Beer Bread Soup bowl all on the Camp Chef Big Gas Grill. Perfect for a cold camping trip or a balmy day at home.


For leek and potato soup:
White onion 1 , chopped
Garlic 3 Clove (15 gm) , minced
Leeks 5 Large , chopped
Butter 7 Tablespoon
Kosher salt 2 Teaspoon
Baking potatoes 2 Large , cubed
Stock 4 Cup (64 tbs)
For beer bread soup bowl:
Self raising flour 3 Cup (48 tbs)
Sugar 3 Tablespoon
Beer 500 Milliliter (1 can)
Beaten egg white 1
Salt 1 Teaspoon
Vegetable oil 2 Tablespoon (For greasing)
Chopped chives 1 Tablespoon (to garnish)



Preheat the grill to 350°F.



For the beer bread, combine flour, sugar, salt in a large bowl and mix well.

Add beer and blend well.

Grease the cake pan with vegetable oil and transfer the dough to cake pan. Apply egg was on the top and pop into grill. Cook for 35-40 minutes. Once done, allow it to cool.

For soup, heat dutch oven and melt butter in it. Add white onion, garlic and sauté well for 5 minutes.

Add leeks, salt and sauté well. Cover with lid and cook for 8 minutes. Stir for every 2 minutes

Add potatoes and allow to cook for 2 minutes. Add stock and when the soup starts to boil reduce the heat and allow to simmer.

Once the potatoes are cooked, remove the soup off the heat and mash to reach the consistency of pea soup.

Meanwhile cut the beer bread and make soup bowl as shown in the video.

Ladle the soup into the bread soup bowl and garnish with chopped chives.



Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 940Calories from Fat 219

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 3072 mg128%

Total Carbohydrates 149 g49.7%

Dietary Fiber 9 g36%

Sugars 22 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet