Weber's Wintergrilling Test - Potato Soup with Grilled Leek

0815BBQ's picture

Dec. 26, 2014

This soup recipe is perfect for cold winters. Its nice, hot and creamy all at the same time. Enjoy.


Bacon 1 1/2 Cup (24 tbs)
Leek 2 , washed and slit
Lemon 1
Chives 4 Ounce
Red bell pepper 2
Hot sauce 2 Tablespoon
Salt & pepper To Taste
Beef stock 1 1/2 Cup (24 tbs)
Cream 125 Milliliter
Lemon juice 1 Tablespoon



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



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.



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

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 335Calories from Fat 108

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1078 mg44.92%

Total Carbohydrates 46 g15.3%

Dietary Fiber 4 g16%

Sugars 18 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet