POTATO, LEEK AND TASSO SOUP
MAKES ABOUT 9 CUPS

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Seasoning Mix:

3 tablespoons Chef Paul Prudhomme's Meat Magic®
1¼ teaspoons Chef Paul Prudhomme's Ground Dried Magic Pasilla Chile®
1 teaspoon cayenne
1 teaspoon dry mustard

… …

2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 cup finely diced tasso, preferred, or any premium-quality cooked ham,
2½ cups leeks, white and light green parts only, cut into ½-inch pieces
3 cups white potatoes, peeled and cut into ¾-inch pieces
7 cups chicken stock, in all
1 cup heavy cream
1 tablespoon firmly packed light brown sugar
2 cups ripe avocados, chopped and slightly mashed into the measuring cup
      (about 4 medium-size avocados), optional

Combine the seasoning mix ingredients in a small bowl. If you are using tasso, which is highly seasoned, remove 1 teaspoon of this mixture and discard it, or save it for another use. Use all of this mixture if you are using regular ham, which is not highly seasoned and requires the additional seasoning mix.

Place the butter and oil in a 5-quart pot over high heat. When the butter is melted and sizzling, add the tasso (or ham) and cook, stirring frequently, until the meat begins to darken slightly and shrink, about 3 to 4 minutes. With a slotted spoon, remove the meat from the pot-it will have a nicely browned appearance and rich taste-and set it aside.

To the pot add 1 cup of the leeks and 1 tablespoon of the seasoning mix. Continue to cook, stirring occasionally, until the mixture begins to stick to the bottom of the pot, about 4 minutes. At this point the leaks are shrinking and fading in color, and you will notice a wonderful "browned" fragrance coming from the pot and a similar sweet "brown" taste in the leeks themselves. Continue to cook for 2 more minutes, then add 6 cups of the stock. Stir and scrape the bottom of the pot, loosening any of the brown bits and dissolving them into the liquid. Add the remaining 1½ cups of leeks, the potatoes, and the remaining seasoning mix, and stir well. Bring to a boil, reduce the heat to medium-low, then cover and cook, uncovering to stir occasionally, for 15 minutes. The soup will develop a great smoky taste at this point. Re-cover and continue to cook until the potatoes are tender, about 20 minutes. Transfer the mixture to a food processor, in batches if necessary, and purée, then return it to the pot and stir in the remaining 1 cup of stock. Re-cover and cook for an additional 15 minutes. Stir in the cream, brown sugar, and reserved meat. Raise the heat to medium and cook, stirring occasionally, for 15 minutes, then remove the pot from the heat.

To serve, ladle the soup into bowls and divide the avocado among the portions, or pass the avocado separately.

Copyright © 2003 by Paul Prudhomme