GETTING READY

1. Prepare the grill for cooking. Heat coals for dutch oven.

MAKING

2. Place the leek on the grill and charr it. Remove the base of the leek. 

3. Place the bell peppers on the grill and let them charr. 

3. Place dutch oven over the coals. 

4. Heat oil in the oven, saute bacon until its crispy. Remove it on a paper towel. Keep them aside.

5. Drop in the leeks in the dutch oven and let them roast for 10 minutes.

6. Add the potatoes, cook for about 5 minutes or so and then add the stock.

7. Pour the stock, close the lid of the dutch oven. Place some more coals on top and let everything simmer for 20 to 25 minutes.

8. Meanwhile place the charred bell peppers in a zip loc bag. Seal it in a ziploc bag. Let it sit for sometime. Remove the blackened portion and then chop the peppers a bit. Keep it aside.

9. Remove some potatoes and leek in a bowl. Blend the rest of the potatoes and leek in a fine mash. Add back the remaining potatoes and leek.

10. Drop in cream and let it cook for sometime. 

11. Season with hot sauce. Add lemon juice and mix that in.

SERVING

12. Serve in soup bowl. Garnish with bacon, red bell pepper and chives. Place a slice of smoked salmon. Serve.