“Leeky” Cauldrons: Leek Soup in Pretzel Bun Bowls

Posted April 17, 2014 by Alison's Wonderland Recipes in Book of the Month Recipes / 5 Comments

So often I feel like we overlook side dishes as an opportunity for creativity. I’ll admit, I’m the queen of zapping frozen peas in the microwave and calling it done. But since this dish was going to represent all the magical goodness that is Harry Potter, I felt honor-bound to push my boundaries and turn a simple soup into something special. Luckily, I think I succeeded!

Inspired by the Leaky Cauldron, one of Harry’s frequent Diagon Alley haunts, this hearty take on classic leek soup warms me right down to my soul. The bacon, potatoes, and leeks all come together to make the ultimate comfort food, but the bun bowls are what really set this dish apart.  Since rolls and soup are featured so often as sides, mini bread bowls seemed like the perfect way to marry two sides together. Of course, you can use any kind of bread you want. I chose pretzel bread because it’s hearty and resembles cauldrons (pumpernickel is great too!). Just be sure the variety you choose has a hard outer crust (to prevent the soup from soaking through). Bon appetit!

“Leeky” Cauldrons

“…it was very dark and shabby. A few old women were sitting in a corner, drinking tiny glasses of sherry. One of them was smoking a long pipe. A little man in a top hat was talking to the old barman….”
— Harry Potter and the Sorcerer’s Stone

INGREDIENTS:

harry-potter-leeky-cauldron-soup-sd-1641

  • 3 large leeks, white portion only
  • 1 large potato
  • 1 lb bacon (bacon bits would work too)
  • 1 cup butter
  • 1 cup flour
  • 1 quart chicken stock
  • 1 quart half and half
  • salt and pepper to taste (the original recipe calls for 1/2 tsp salt and 1/4 tsp pepper, but I used almost twice that)
  • 10 large, round pretzel rolls
  • shredded sharp cheddar and snipped fresh chives, for garnish
  • Makes approx. 10 servings

INSTRUCTIONS:

  1. Peel and dice your potato into 1/2 inch cubes, then boil it in a pot of water until tender. While this cooks, you can fry your bacon and chop it up.

  2. Thoroughly rinse and dry the leeks to remove any dirt. Chop the white portion off the bottom and dice it up. Scoop the diced bits into a bowl with 1/2 cup of water and cook them on high in the microwave for about 2 minutes (or until tender).

  3. Now that all the components are ready, it’s time to start the base! In a large soup pot, melt the butter. Set the burner on low, then add the flour, stirring it constantly for about 3 minutes. Add the chicken stock 1 cup at a time, constantly stirring it with a wire whisk. Bring it to a boil (still stirring), until the liquid thickens and you begin to feel some resistance against the whisk.

    Seems like a lot of stirring, don’t it? This prevents the different liquids from separating, giving you a smooth, creamy base.
  4. Turn the heat back to low and add the cream (stay strong and continue stirring–it will all be over soon, I promise!). Add the leeks, potatoes, bacon, salt, and pepper.
  5. Allow the components to heat through, occasionally stirring the soup to prevent it from bubbling or developing a skin. Don’t let it boil, or the cream will start to separate from the rest of the liquid.
  6. While the soup warms, cut the middles out of your pretzel buns with a small knife. Cut about 3/4 of the way through the bun (if you cut all the way to the bottom, the soup is more likely to soak through). Spoon the finished soup into the bun bowls and top with sharp cheddar and fresh chives.

    Yummy pretzel goodness!
  7. Enjoy warm while comparing Diagon Alley purchases with your wizarding buddies. 🙂
    I’ve always been a sucker for a customizable recipe, and this soup fits that description for sure. I love the combination of these ingredients, but I think I might try it with chicken and mushrooms some time. The possibilities are endless!

     

 

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Here’s the Yummly Printable!

“Leeky” Cauldrons: Leek Soup in Pretzel Bun Bowls

10 servings

Ingredients

  • 3 large leeks (white portion only)
  • 1 large potato
  • 1 lb bacon (bacon bits would work too)
  • 1 cup butter
  • 1 cup flour
  • 1 quart chicken stock
  • 1 quart half and half
  • salt and pepper to taste (the original recipe calls for 1/2 tsp salt and 1/4 tsp pepper, but I used almost twice that)
  • 10 large round pretzel rolls
  • shredded sharp cheddar and snipped fresh chives for garnish

Instructions

  1. Peel and dice your potato into 1/2 inch cubes, then boil it in a pot of water until tender. While this cooks, you can fry your bacon and chop it up.
  2. Thoroughly rinse and dry the leeks to remove any dirt. Chop the white portion off the bottom and dice it up. Scoop the diced bits into a bowl with 1/2 cup of water and cook them on high in the microwave for about 2 minutes (or until tender).
  3. Now that all the components are ready, it's time to start the base! In a large soup pot, melt the butter. Set the burner on low, then add the flour, stirring it constantly for about 3 minutes. Add the chicken stock 1 cup at a time, constantly stirring it with a wire whisk. Bring it to a boil (still stirring), until the liquid thickens and you begin to feel some resistance against the whisk.
  4. Turn the heat back to low and add the cream (stay strong and continue stirring--it will all be over soon, I promise!). Add the leeks, potatoes, bacon, salt, and pepper.
  5. Allow the components to heat through, occasionally stirring the soup to prevent it from bubbling or developing a skin. Don't let it boil, or the cream will start to separate from the rest of the liquid.
  6. While the soup warms, cut the middles out of your pretzel buns with a small knife. Cut about 3/4 of the way through the bun (if you cut all the way to the bottom, the soup is more likely to soak through). Spoon the finished soup into the bun bowls and top with sharp cheddar and fresh chives.
  7. Enjoy warm while comparing Diagon Alley purchases with your wizarding buddies.
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