Is there any dish better than a hearty soup in wintertime? Of course there isn’t, but that’s only part of the reason we’ll be attending Soup Sunday on Jan. 29.
The annual fundraiser for Arkansas Advocates for Children and Families (AACF) brings soups, desserts and more from more than 30 local restaurants to one location, all in the name of the “protection, education and well-being of [Arkansas’] children.”
Read our feature on Soup Sunday co-chairs and sisters Jill Kamps and Jamie Brainard.
One of Soup Sunday’s featured chefs is Chris McMillan of Boulevard Bread Company, who has graciously shared one of his tastiest recipes with all of us. #blessed
Enjoy!
Potato Leek Soup with House Smoked Tasso Ham
The Ingredients:
- 1/4 cup butter
- 2 large leeks, trimmed of the green tops, sliced and rinsed
- 1 small onion, diced
- 1 lb.new potatoes, quartered (FYI: “new” means freshly dug)
- 1 qt. chicken stock
- 1/2 cup heavy cream
- 1 lb. smoked tasso ham (or thick cut black pepper bacon)
- 1 bunch scallions
- salt and pepper to taste
The Instructions:
1) Melt the butter in a deep stew or soup pot and sauté onions for about 5-7 minutes, or until translucent
2) Add the leeks and new potatoes.
3) Cover with stock and cream.
4) Bring to a simmer and leave simmering until potatoes are tender.
5) Add salt and pepper to taste. (Pro tip: Use kosher salt and fresh cracked pepper – it makes a huge difference!)
6) Cook the tasso or bacon in a skillet or an oven until thoroughly browned and caramelized. Drain of excess fat, chop and set aside
7) Fill bowl with soup and top with tasso or bacon and thinly sliced scallions.
Recipe serves four.