1 pound white potatoes, peeled and diced into 1/2-inch cubes
1 pint half-and-half or heavy cream
While your charcoal heats (see “Cooking Beyond the Kitchen”), cut off the dark tops and root ends from the leeks, and slice leeks lengthwise. Put the slices in a pot of cool water, and separate the layers enough to be sure there’s no dirt between them. Pat dry, and slice the leeks and dark tops into thin ribbons.When the charcoal is ready, arrange all the coals evenly beneath a 12-inch Dutch oven.
Add pancetta to the Dutch oven and fry until crisp. Add butter, leeks, and onion, and sauté for 8 to 10 minutes, or until leeks are softened.
Add the chicken stock, chives, salt, pepper, bay leaves, and thyme. Bring mixture to a slow simmer, adding new hot coals beneath the Dutch oven as needed.
Add potatoes, and simmer for another 10 minutes, or until tender.
Stir in half-and-half, and return to a simmer. Remove Dutch oven from the coals. Discard the bay leaves, and serve warm.NOTE: For a thicker soup, before adding the half-and-half, remove some of the potatoes from the pot and mash them, then return them to the soup.Reprinted with permission from www.TexasIronChef.com where NDOG host and participant Leslie Lovett shares Dutch oven knowledge alongside delicious recipes.For more delicious Dutch oven recipes, see:
Food & EntertainingMaster the art of Dutch oven sweets! Award-winning chef Doug Martin uses easy-to-follow instructions and irresistible recipes to take you beyond basic cobblers and into the realm of gourmet delicacies, including his famous Chocolate Ganache Cake and the award-winning Tropical Dream Cake! Order from the Capper’s Farmer Store or by calling 800-234-3368.