Creamy Leek and Potato Soup

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 3 cups sliced leeks, white and green parts
  • 1 teaspoon minced garlic
  • 6 cups chicken stock
  • 1 1/2 pounds boiling potatoes, peeled and quartered
  • Salt and white pepper
  • 1/3 cup chopped fresh parsley
  • 4 to 6 tablespoons soft herbed cheese (like Boursin)
Directions

In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 49
Tasty, but would cut back on some of the leek for our personal taste. item not reviewed by moderator and published
Great recipe, extremely enjoyable. I will definately make it again. item not reviewed by moderator and published
Easy and delicious. I doubled the recipe and added cod at the end. Even my grandsons enjoyed this soup. item not reviewed by moderator and published
Simply superb! Easy to make. Great flavor. Wonderful that it is fat free chicken stock and not heavy cream. I also used black pepper. I added the Boursin cheese and parsley to the pot at the end. I will make this again and again. item not reviewed by moderator and published
I loved the soup, and it was extremely easy to make. I used black pepper instead of white pepper. wonderfully silky texture, great with winter weather storming through. item not reviewed by moderator and published
Easy to adjust for a vegan. Creamy tasty without all the cream, sour cream etc. I've made it once using butter and once completely vegan with grapeseed oil for a buttery taste. Both times the soup was amazing. I actually did not use boursin either time and my kids and husband gobbled it up. My 12 year old exclaimed how good it was after the first spoon even tho it was a little green!!! Everyone had seconds! item not reviewed by moderator and published
This soup is delicious and easy. I thought it needed a little extra flavor so I added cayenne and paprika and a sprinkle of parmesan at the end, but no cream needed. Also used black pepper instead of white. Very silky texture. Not a parsley fan, I finished with chopped chives. I will be making this soup again soon! item not reviewed by moderator and published
I m,are this the other day and my daughter and I almost ate every bit before my husband got any! Try substituting with sweet potatoes! Beautiful colour and absolutely delicious! item not reviewed by moderator and published
It was easy and tasty, but I highly recommend not using the green parts of the leeks as it came out with a very unappetizing greenish color. I also think I pureed it too long in the blender because it ended up a tad pasty in texture. Am going to try again using one extra leek, only the white parts, and a stick blender. item not reviewed by moderator and published
very tasty & no cream! item not reviewed by moderator and published
Really good recipe! I also added half an onion with the leeks and half a cup of cream at the end. item not reviewed by moderator and published
I thought it was great! I, too, added some chopped onion, extra garlic, extra pepper, and heavy cream (in the end just 3/4 cup or so to perk it up a bit. Well worth it! item not reviewed by moderator and published
I made this recipe, but added two chicken bouillon cubes to the soup after I ran it through my food processor. Instead of Emeril's cheese I added pepperjack cheese. The soup came out incredible! I give it a rating of 4, since I had to alter the soup to make it taste great. item not reviewed by moderator and published
This soup was awesome. I did add a slash of heavy cream at the end also and the cheese on top made it perfect. My 3 year old twins ate almost my whole bowl. Perfect!! item not reviewed by moderator and published
This was sooo easy and my whole family really liked it! I used red potatoes added about 1/4 cup onion and more garlic. I just mashed everything in the pot and continued cooking with some shredded carrot. I also just used the salted butter that I had on hand. I used the Alouette garlic herb spread, as that was the only one that my grocery store had. This is a definate keeper! item not reviewed by moderator and published
Very easy to make and, like another reviewer, added a little half-and-half at the end. In addition, while the veggies were simmering, I added a tsp. on no-salt (e.g., Mrs. Dash original) and 1/2 tsp. of crushed pepper. Definitely kicked it up a notch! item not reviewed by moderator and published
Thank you, Emeril, for this great recipe. This was so easy! All I did was add a little heavy cream at the very end. I'll certainly make this soup again! item not reviewed by moderator and published
easy and delicious item not reviewed by moderator and published
This soup is wonderful. I only added a small amount of half and half and used veggie stock. Absolutely great. Thanks for the recipe! item not reviewed by moderator and published
I started by using bacon fat instead of butter to saute the leeks. I also added a finely diced shallot to the leek. I wish I had added more garlic, as I ended up adding some granulated garlic at the end. I wish I had cut my potatoes smaller, as I ended up simmering the stock/potatoes for about 50 minutes, instead of 30. I added about 1 1/2 teaspoons each of salt and pepper, and about a teaspoon of granulated garlic, as well as about 1/3 cup heavy cream. Those things at the end rounded out the flavor and made this absolutely delicious! item not reviewed by moderator and published
Super easy to make and very worth it! I used chedder cheese on top instead of the suggested cheese. item not reviewed by moderator and published
This recipe is so easy, yet it tastes restaurant quality. I used veggie stock and might add bacon crumbles to the non-vegetarian bowls. item not reviewed by moderator and published
I loved this recipe and served it to my "meat and potatoes" husband who loved it as well! This is the first thing I have made in awhile that didn't turn into a "leftovers" science project in the fridge. item not reviewed by moderator and published
I substituted the Boursin cheese with Alouette brand spreadable cheese (Garlic and Herbs flavor) as a couple of other reviewers suggested and it came out great! item not reviewed by moderator and published
Have not made soup yet item not reviewed by moderator and published
I found this recipe really quick and easy. I used a homemade Boursin cheese recipe that i found by doing a search on google. I also did not puree it, i just used a potato masher in the pot. The whole family thought it was delicious! item not reviewed by moderator and published
I have been looking forever for a great potato leek soup and this is it. It is so simple that you can add your own twist to it and make it a little spicy with pepper flakes, add a dash of cream to make it even richer or add some sauted (sp?) carrots to make it a bit sweet! Yum!!! item not reviewed by moderator and published
easy and quick plus this recipe allows some room to play with by adding your own touch to make it your dish. item not reviewed by moderator and published
Great flavor, very easy to make. I pureed mine in a regular blender and strained it, which made the soup very smooth and refined. This will be great for entertaining! item not reviewed by moderator and published
I actually substituted cauliflower for the potatoes and no one knew the difference! Absolutley delicious. I blended 4tbsp of the cheese into the soup to make it a little creamier. MUST TRY! item not reviewed by moderator and published
I make potato soup, the traditional way all the time. This soup was awesome, even though I changed some some things , I add celery and carrots and more bacon, other wise I kept it the same. But I did not blend mine. I just used a hand held potato masher and mashed it. Great with proscuitto and asiago cheese paninis item not reviewed by moderator and published
I loved this recipe. I used vegetable broth b/c I am vegetarian and I added a bit of half and half. VERY GOOD! item not reviewed by moderator and published
This soup was so easy to make and so delicious! Very creamy and flavorful! item not reviewed by moderator and published
Now my all time favorite soup. Just don't sub the Boursin cheese. item not reviewed by moderator and published
I've made this several times now and it's the best recipe for "potato-leek" soup - I like how Emeril gives the leeks top billing. As others have mentioned, I also include some herbs and peppercorns in bouquet garni. The dollop of herbed cheese really makes the dish. Alouette works fine in place of boursin. item not reviewed by moderator and published
This recipe is great and easy. The only change I made was to use Alouette brand spreadable cheese (Garlic and Herbs flavor) instead of Boursin cheese because it was much cheaper for the quantity I used. As recommended by a previous review, I added half of the tub of the cheese to the soup. WOW, WHAT A DIFFERENCE! This combined with a teaspoon of cheese added to the top of the soup made this recipe out of this world! item not reviewed by moderator and published
This is a great soup to make when you need something warm, tastey, and fast. I usually cut up the cheese and add it to the pot. For me, the cheese is the "secret" ingredient. Also, besure to use boiling potatoes (white or yukon gold) and not russet - the russet will make it grainy while the white/yukon make it creamy. item not reviewed by moderator and published
This was so easy but the flavor of the soup would make anyone think you'd slaved over it! My children are very picky and it's hard to find anything new they like but they just keep asking for this one....so unlike them. I double the recipe so we can have the rest for lunch the next day. The Boursin cheese is a wonderful compliment. item not reviewed by moderator and published
not really crazy about the texture...i added bacon and parmesan cheese, couldn't afford the boursin, but I didn't really think it complimented the soup well. item not reviewed by moderator and published
I have tried several different recipes for potato leek soup and this is the best one so far. It had a very full flavor and was not watery. The cheese topping is a must! I used alouette cheese instead of the boursin (it was 1/2 the price) and it was still great! item not reviewed by moderator and published
I have made this twice and it is a great, one-pot soup. It is creamy without dairy (which makes the lactose -ontolerant at the table happy), but is even better with the Boursin cheese. item not reviewed by moderator and published
made this and will make it again. The cheese is a must and i did add a few carrots to the mix. Made the color look better. Thank you Emeril and my hubby thank u more for all the great recipies. item not reviewed by moderator and published
I had an older recipe from Julia Child, so I tried this one. Pretty much the same, but Julia added cream at the end. I prefer the non-cream version. My husband had this as a child in France so I tried it. He said it came close, but they also put carrots in it. I tried it again with the carrots and it is really really good now!! Looks better too! item not reviewed by moderator and published
my son and husband loved it!! delicious item not reviewed by moderator and published
This is a really easy and yummy recipe! My daughter even took some to school for lunch the next day. The only thing I added was about 1/4 cup half and half to make it a creamier broth. Really tasty. item not reviewed by moderator and published
I made this dish tonight for dinner. I thought it was a nice and tasty soup. It was fairly quick and easy to make. The only change I made was to add some crisp bacon bits as garnish with the boursin cheese. It added a bit of an added zing to the soup. I will definitly be making this again. I think it would be great way to use leftover mashed potatoes in the future. item not reviewed by moderator and published
My family really enjoyed this soup as a first course for Christmas dinner - the color was a little weird (looked like something Linda Blair might have "cooked" up in The Exorcist) - the cheese and parsley garnish really finish the soup well, so don't skip these! item not reviewed by moderator and published
My family loves this recipe. My wife commented that this is the best thing that I have fixed in a long time. Bob W. Mt. Pleasant SC item not reviewed by moderator and published
This is a very good potato-leek soup. The herbed cheese is a wonderful touch. I add thyme and bay leaf (bouquet garni) before simmering. I think I saw Emeril do this when he made it on one of his shows. item not reviewed by moderator and published

Not what you're looking for? Try:

Pompidou Potato Leek Soup

Recipe courtesy of Robert Irvine