• 600g Potatoes
  • 3 Leeks
  • 1 Onion - finely chopped
  • 2 celery sticks - finely chopped
  • 2 litres chicken stock
  • 50g butter
  • 100ml double cream
  • vegetable oil
  • salt and pepper to season


  • STEP 1
    IN THE KITCHEN: Prepare the vegetables: peel the potatoes and cut into 1cm cubes; wash and thinly slice the leeks. Finally, finely chop the onion, celery and carrot.
  • STEP 2
    AT YOUR WEBER BARBECUE: Set up the barbecue for indirect heat, around 200°C. Preheat your Wok for around 5 minutes and place all the vegetables in the Wok with the butter and a splash of vegetable oil, then stir. Add two large handfuls of soaked apple wood chips and smoke for 20 minutes make sure you keep an eye stirring every couple of minutes to avoid anything sticking. After 20 minutes, when the smoke has gone, add the stock and cream then cook out for another 30 minutes until the vegetables are soft. Season to taste and use a blender to puree the soup.

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