Steps
- 1
over medium heat
- 2
Heat 1 tbsp. butter and olive oil in 3-4 quart pot.
- 3
cut leeks into 2-3 mm thick slices, put into bowl and separate into slivers
- 4
add to hot oils
- 5
add minced onion.
- 6
stir often with wooden spoon. Do not let leeks brown. They will become bitter.
- 7
add 1/2 of the salt and pepper
- 8
after about 2-3 minutes, add garlic powder.
- 9
add remaining 2 tbsp. butter, melt.
- 10
add flour to create rue.
- 11
stirr often.
- 12
incorporate 2 cups of stock. Stir until smooth and silky.
- 13
add paprika, coriander, Worcestershire, lemon juice.
- 14
stir until well blended.
- 15
add a little more stock and reduce heat to a good simmer.
- 16
dice cold potatoes (I use yukon golds) any will work
- 17
add to soup. stir.
- 18
after potatoes are added, the starch from them will continue to thicken it. add stock as needed from here out.
- 19
add 2-3 DROPS of liquid smoke. ONLY A COUPLE OF DROPS. This is strong flavor.
- 20
if you don't have liq. smoke, double smoked paprika. Or use a pinch of cumin.
- 21
let simmer 15-20 minutes. eat.
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