Fire-Roasted Irish Leek and Potato Soup

Introduction

This fire-roasted Irish leek and potato soup is a rich and smoky take on the classic. Grilling leeks on the Arteflame grill infuses them with deep, caramelized flavors, while the creamy potatoes bring comforting texture. Cooking everything on the flat cooktop ensures even heat distribution and a perfect, smoky taste in each bite.

Ingredients

• 4 large leeks
• 4 medium Yukon Gold potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 4 tbsp butter
• 1 garlic clove, minced
• 1 small onion, diced
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• Fresh chives for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the soaked napkins.
4. Light the paper and allow the fire to build for about 20 minutes.

Step 2: Roast the leeks

1. Trim the roots and dark green tops off the leeks.
2. Slice them in half lengthwise and rinse thoroughly.
3. Place leeks cut-side down on the flat cooktop, near the hotter center.
4. Grill for about 8-10 minutes until charred and caramelized.
5. Move them to a cooler part of the griddle to soften, then chop finely.

Step 3: Cook the potatoes

1. Melt half the butter on the flat cooktop.
2. Add diced potatoes and cook, stirring occasionally, until golden and tender (about 12-15 minutes).
3. Move potatoes to the cooler part of the griddle to keep warm.

Step 4: Sauté onions and garlic

1. Add the remaining butter to a hotter section of the flat top.
2. Cook the diced onions and minced garlic until fragrant and translucent (about 5 minutes).

Step 5: Combine and blend

1. Mix the grilled leeks, sautéed onions, and cooked potatoes on a medium-heat zone of the griddle.
2. Slowly incorporate vegetable broth and let it heat for 5 minutes.
3. Use an immersion blender to blend until smooth.
4. Stir in the heavy cream and season with salt, black pepper, and smoked paprika.
5. Lower heat and let it simmer for another 5 minutes.

Step 6: Serve

1. Ladle soup into bowls.
2. Garnish with chopped fresh chives.
3. Serve immediately and enjoy!

Tips

• For extra smokiness, grill the leeks until deeply charred before softening.
• Adjust the heat zones on the Arteflame grill to control cooking temperatures.
• Use Yukon Gold potatoes for a naturally creamy texture.

Variations

1. Cheesy Irish Twist: Stir in 1 cup of sharp Irish cheddar for a richer flavor.
2. Spicy Smoked Paprika: Increase the smoked paprika to 1 tsp and add a pinch of cayenne.
3. Herb-Infused: Add fresh thyme and rosemary for an earthy depth.
4. Meaty Delight: Top with crispy grilled bacon or crumbled sausage.
5. Vegan Version: Swap out butter for plant-based butter and replace the cream with coconut milk.

Conclusion

This fire-roasted Irish leek and potato soup brings a smoky, grilled flavor to a comforting classic. Cooking everything on the Arteflame ensures the perfect balance of char, texture, and deep taste.

Best Pairings

• Grilled Irish soda bread
• Smoky grilled cheddar sandwiches
• Crisp white wine or a dark Irish stout