Ready In 25 Minutes
Serves 6
Tags: French, Comfort Food, Classic, Easy, Dairy-free, Gluten-free Weeknight Dinner
Make this hearty soup when the weather is chilly and calls for some classic comfort food. Smoky bits of Charqs Smok’n Tender Jerky work double-duty: they flavor the soup while it cooks and add smoky bits when sprinkled on top to serve. This makes a satisfying dinner any night of the week.
Ingredients
2 tbsp. olive oil
¼ cup Charq’s Pork Jerky, chopped, divided
1 medium leeks, white and light green parts only, chopped and washed
2 tsp. smoked paprika
1 tsp. thyme
2 medium Russet potatoes, peeled and chopped
4 cloves garlic
1 bay leaf
4 cups chicken stock
2 cups water
½ tsp. salt
¼ tsp. black pepper
Procedure
Reserve ½ of the jerky for serving.
To make the soup: In a large pot, warm the olive oil over medium heat. Add the other ½ of the Charqs Smok’n Tender Jerky, the chopped leeks, paprika, and thyme. Sauté over medium heat until the leek is tender, about 5 minutes. You don’t want to get any brown on the leeks. If this happens, lower the heat and stir more frequently.
When the leeks are tender, add the potato, garlic, bay leaf, chicken, stock, and water. Cover, bring to a boil, then reduce to a simmer. Simmer until the potatoes are completely tender, about 10-15 minutes.
To puree the soup: Remove the bay leaf. Puree the soup using an immersion blender or a standing blender. Don’t use a food processor (it will make your potatoes taste gummy). Season with salt and pepper. Adjust the consistency using chicken stock or water to reach a thick, yet pourable, consistency.
Garnish with the reserved Charqs Smok’n Tender Jerky bits and enjoy.
