Pre Launch Post: Potato Leek Soup & Black Pepper Biscuits

It’s really just onions, potatoes, chicken stock, and some kind of smoked meat – I typically use bacon or smoked turkey. That’s it!

What is it that makes this combination just work? I have yet to come to a conclusion. However, I can tell you one thing…this soup is THE way to go. I jazz mine up just a touch by adding white wine and bacon to the mixture. I end it with a swirl (or two or three) of heavy cream and a nice topping of shaved Asiago cheese, a wee drizzle of olive oil, and a few pinches of cracked black pepper. I pair it with my Black Pepper Biscuits! Good eating!

What? I like eating…what can I say!

Oh, and if you don’t have real chicken stock (which EVERYONE should have), then use my substitute. It’s the Knorr brand…it works wonders!

The recipes are listed under the photos!
-Darius

Here’s the Knorr Brand Chicken Stock…you must keep this around! Invest in the LARGE container…

Rendering bacon…there’s not many more things on Earth better than this!

The leeks and bacon together!

Cracked Black Pepper Biscuits

The finished plate!

Black Pepper Biscuits
2 cups of all purpose flour
2 tablespoons of baking powder
1 tablespoon of salt
1 cup (2 sticks) of cold butter, in cubes
1 – 1.5 cups of half & half
Cracked Black Pepper

In a large bowl combing flour, baking powder, salt, and butter until well incorporated. The butter should end up being the size of small peas. Gradually add in half and half until a dough comes together. Be careful not to end up with a wet dough. If this happens, gradually add a touch more flour. Knead a few times on a well floured surface. Roll out to desired thickness and cut into desired shape. Top each biscuit with cracked black pepper. Place in a well greased cookie sheet and bake for 15 minutes (or until golden brown) in a 375-degree oven. Once biscuits are done you have the option to top each one with melted butter.

Potato Leek Soup
2 pounds of potatoes, cubed
2 cups of leeks, chopped and cleaned
3 large cloves of garlic, chopped
5 cups of chicken stock
1 cup of really good white wine
1 cup of smoked meat, chopped (bacon or smoked turkey)
1 teaspoon of each (dried basil, dried thyme, dried rosemary, and dried bay leaf)
1/2 cup of heavy cream
salt and pepper
Really good olive oil
Shaved Asiago cheese

In a heavy bottom pot saute leeks, garlic, and smoked meat until leeks have cooked down (approximately 15 minutes). Add in potatoes, white wine, herbs, salt and pepper, and chicken stock. Cook until potatoes are fork tender then blend the mixture – you can use an immersion blender or traditional blender. (Note: if you’re using a traditional blender, blend the mixture in batches. Never fill the blender completely because the mixture will expand and possibly explode causing harm.) Return to heat and check for seasonings. If need be, add more salt and pepper. Add in cream and a bit of olive oil. Serve and garnish with cracked pepper, shaved cheese, and a drizzle of oil.