camp cooking // roasted potato + leek soup

April 14, 2014

camp soup

the remodel is moving along well, but still no kitchen. so i decided to share a quick and easy camp cooking recipe with y’all. and let’s be honest, by camp cooking, i mean glamp cooking because there’s a vitamix involved. we sort of made this recipe up on the fly while at the grocery store in a hungry rage, but it turned out well.

camp soup prep

the ingredients are simple and few and this entire meal was cooked out on our back porch. (not pictured above but essential: bottle of wine + good music for simultaneous dancing/prepping)


leek prep

soaking leeks

fact: leeks are filthy. so rather than just rinse them off like you would any other veggie, i highly recommend slicing them into rings  (or better yet, cross-slicing them) and soaking them in a bowl of cold water. be sure to separate the layers as best you can, and rinse and refill the bowl a time or two, taking time to mix them up with your hands (here’s a more thorough explanation).

soup prep




camp soup

roasted potato + leek soup with crispy salami

½ large leek, chopped
½ sweet onion, chopped
2 russet potatoes, cubed
6 slices of genoa salami
large handful of fresh arugula, rinsed well
1/3 cup chicken broth
2 tablespoons olive oil
salt + pepper to taste

*if you have the luxury of a fridge, i’d add either a ¼ cup of heavy cream or garnish your finished soup with some fresh goat cheese. especially if you’re not a fan of arugula because it cuts that hint of bitterness.

rinse, slice and soak your leeks until all dirt has been removed and set aside in a bowl. while your leeks are soaking, you can go ahead and coarsely chop your potatoes and onion and arrange in a cast iron pan with the leeks. if you don’t have a cast iron pan, then i’d recommend a vegetable or fish rack, or even a heavy duty baking pan that you’re okay with putting on your grill. in my opinion cast iron is always preferable though.

drizzle in your olive oil and mix it all up with your hands so that everything is evenly coated. fire up your grill to at least medium flame and once it’s warm, set your cast iron pan right on there.

you can crisp up your salami slices right now by placing them directly on the grill or on a small piece of foil on the grill. we have a two tiered grill, so we put them directly on the top rack and the veggies on the bottom rack. once the salami are nice and crispy (which won’t take long at all) remove them from the grill and set aside.

at this point you can close the lid to your grill and simply check your veggies every five minutes or so. you’ll also want to use a grill-appropriate spatula to occasionally flip everything so it doesn’t burn. when veggies are almost done, sprinkle your fresh arugula on top and close the lid for just another minute or two to allow it to wilt. by this point your potatoes should be able to be pierced with a knife, so remove the pan and turn off your grill.

scoop the entire contents of the pan into your vitamix (or blender) and add the 1/3 cup of chicken broth. (if you’re adding heavy cream to the recipe, now would be the time for that as well).

blend until the soup becomes the consistency you like – for vitamix users, stop and taste often, because the machine is so powerful your soup could end up the consistency of baby food. we prefer a little texture so we don’t blend all the way to that point. if your soup is too thick then add more broth and blend again. at this point you can salt and pepper to taste, although with the chicken broth you probably just need some fresh pepper.

pour your soup into bowls and crunch and sprinkle that delicious crispy salami on top. if you have goat cheese, add a small dollop on top. this should make enough for two fairly hearty servings.

since we currently do not have a fridge, our goal was to make exactly enough for two hungry people with no leftovers. i’m happy to say that we sufficiently devoured this down to the last drop.

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