Creamy Leek and Potato Soup

Total Time:
55 min
20 min
35 min

4 to 6 servings

  • 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)

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.

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    Great recipe, extremely enjoyable. I will definately make it again.
    Easy and delicious. I doubled the recipe and added cod at the end. Even my grandsons enjoyed this soup.
    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.
    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.
    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!
    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!
    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!
    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.
    very tasty & no cream!
    Really good recipe! I also added half an onion with the leeks and half a cup of cream at the end.
    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!
    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.
    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!!
    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!
    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!
    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!
    easy and delicious
    This soup is wonderful. I only added a small amount of half and half and used veggie stock. Absolutely great. Thanks for the recipe!
    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!
    Super easy to make and very worth it! I used chedder cheese on top instead of the suggested cheese.
    This recipe is so easy, yet it tastes restaurant quality. I used veggie stock and might add bacon crumbles to the non-vegetarian bowls.
    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.
    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!
    Have not made soup yet
    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!
    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!!!
    easy and quick plus this recipe allows some room to play with by adding your own touch to make it your dish.
    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!
    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!
    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
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