This dish piles on the goodness of smoky tasso and the bite of fresh leeks with the velvety warmth of creamy potatoes. And it’s all served up in a garlic butter-brushed French bread bowl studded with the good stuff – fleur de sel. Oh yeah, soup’s on!
A steaming hot bread bowl of potato soup — comfort food for sure. (All photos credit: George Graham)
Ask my wife what true comfort food is and the answer is easy — potato soup. To her, there’s nothing better than a steaming hot bowl of potato soup. Well, actually there is — Baked Potato, Tasso and Leek Soup in a Sea Salt Boule.
I like the texture and added flavor of baking the potatoes and leaving the skin on. Here in Cajun country we have easy access to spicy tasso – a smoked ham and if you’ve never cooked with it, load up. It is worth the effort to find it, and to make things easy, here’s the link to buy your tasso online at Savoie’s.
French bread baking at its best.
Boule is French for a ball and this round loaf is a perfect vessel for serving my soup. Nationally, there are lots of sources for boules but, here in Acadiana, Langlinais Bakery is famous for their rounds. While the dramatic presentation is impressive enough, it is the heady aroma of crusty baked garlic bread that gets the juices flowing. Breaking off a hunk and dipping it into the center is heavenly.
Try this easy soup recipe for a true taste of comfort.
Cajun tasso adds a smoky flavor to the rich cream.
- 4 large Russet baking potatoes
- 1 tablespoon olive oil
- 2 sticks unsalted butter, divided
- 2 cups sliced leeks, white part only
- 2 cups finely diced celery
- 1 cup finely diced green bell pepper
- 2 cups chopped tasso or smoked ham
- 1 cup chopped flat-leaf parsley
- 2 teaspoons fresh thyme
- 4 cups chicken stock
- 2 cups heavy whipping cream
- ½ cup white cheddar cheese
- Dash of hot sauce
- Kosher salt and freshly ground black pepper
- 1 cup whole milk, if needed
- 4 round French Bread boules
- 1 tablespoon minced garlic
- 4 tablespoons coarse sea salt
- 2 tablespoons chopped parsley, for garnish
- 1 cup sour cream, for serving
- 1 tablespoon Parmesan cheese, for serving
- Preheat the oven to 400ºF. Wash the potatoes and coat them with oil. Wrap in aluminum foil and bake for 1 hour or until tender when poked with a skewer. Remove from the oven and remove the foil wraps. Let cool and chop into bite-sized pieces.
- In a heavy pot with a lid on medium-high heat, melt the butter. Add the leeks, celery, bell pepper, and tasso and cook until just wilted, about 5 minutes. Add the parsley and thyme and stir. Add the stock and cream and blend thoroughly. Add the cheese and potatoes. Season with a dash of hot sauce as well as salt and pepper. Cover and let cook for 45 minutes, stirring occasionally. If the soup becomes too thick, thin it out with some of the milk.
- Meanwhile, preheat the oven to 400ºF and slice the top off of each boule. With your hands, pull out the soft interior bread making a cavity. With a spoon, scrape the bottom and sides leaving them about 1-inch thick in all directions. Melt 1 stick of butter and add the minced garlic. Brush the bread exterior and the tops with melted butter and place in the oven. Bake for 20 minutes or until the edges begin to brown. Remove from the oven and brush again with butter and sprinkle generously with sea salt. Keep warm until serving.
- For serving, stir the sour cream and Parmesan cheese together in a ramekin. Ladle the hot soup into each bread bowl and garnish with chopped parsley. Serve each boule on a plate with the bread top alongside and garnish with sour cream.
The French boule spiked with sea salt is a delicious presentation.
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