Potato and Leek Soup

Total Time:
1 hr
Prep:
16 min
Cook:
44 min

Yield:
1 1/2 quarts soup, or about 6 servings
Level:
Easy

Ingredients
  • 1 large or 2 small leeks, about 1 pound
  • 2 bay leaves
  • 20 black peppercorns
  • 4 sprigs fresh thyme
  • 2 tablespoons butter
  • 2 strips bacon, chopped
  • 1/2 cup dry white wine
  • 5 cups chicken stock
  • 1 to 1 1/4 pounds russet potatoes, diced
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon white pepper
  • 1/2 to 3/4 cup creme fraiche or heavy cream
  • 2 tablespoons snipped chives
Directions

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.7 161
I am making this now and the kitchen smells so good...it's chilly outside and this is going to be perfect. will rate after eating but for now it's sensory and perfect...lighten up on reviewers who make some adjustments - you might be able to use their tips once in a while... item not reviewed by moderator and published
I love this soup!! This is my go to recipe. I do variate from time to time. I made it the first time as is and it was terrific! Comfort food! The next time I substituted soy cream for creme fraiche and veggie stock for chicken stock in order to accommodate my vegan friend. Garnished with some sliced avocado - it's the bomb! Then I found you can eat it cold or hot! Yummy! item not reviewed by moderator and published
My family who are no keen soup eaters loved it. Think I will try it without the bacon next time and use veg stock - maybe just add some parmesan. I think the bouquet garni is key. Brilliant recipe. Cheap and gourmet. item not reviewed by moderator and published
used 1tbsp butter, 1 lb potato, 2 leeks, didnt make spice bundle but added spices, 1/2c cream used pancetta so not as strong added garlic good flavor item not reviewed by moderator and published
Great flavor, tho I did it veggie w/ no bacon and veg stock. Not too salty w/o bacon. Doubled the recipe. Was a bit watery, would use less stock next time, or more potatoes (used about 2 lbs.) Used extra butter in the beginning b/c no bacon fat. item not reviewed by moderator and published
So good, ate seconds! Slight changes per some of the reviews I read. I used just some the rendered bacon fat with the butter to saute, and ate the bacon while I cooked the soup! I saw someone suggest crumbled bacon on top and doh! I should have done that lol! This was so. so good! Also, I didn't bother with the bouquet garnis, I just added the herbs and removed the bay leaves before emulsifying it. Will definitely make this again! item not reviewed by moderator and published
Everything's better with bacon, right? Well, 99.9% of the time, the answer to that is yes. In this case, however, I'm going to say I prefer it without the bacon. I made this awhile ago and followed the recipe exactly. I couldn't get past the pureed bacon. I just didn't care for it. I think it would be better if you were to remove the bacon after cooking it and then crumble it on top before serving. Well, I decided to make it again last night and I left out the bacon completely in an effort to be a little healthier. This soup is so flavorful and tasty, I didn't miss the bacon at all. In fact, I definitely prefer it without the bacon and I think that's how I'll make it from now on. Bacon is delicious, but it does tend to overpower and I think it masks all the other wonderful flavors in this soup. With this amount of flavor, the bacon just isn't necessary! item not reviewed by moderator and published
I followed the recipe EXACTLY as written, because Emeril knows flavor!! It is absolutely THE BEST!! I used Sauvignon Blanc. Even made the bouquet garni with the leek leaves! Sooo much fun to make and such an aroma while cooking and sooo delicious and satisfying to eat. 10 STARS!!! item not reviewed by moderator and published
great! i absolutely love potato leak soup and this was better than any restaurant item not reviewed by moderator and published
Best ever!!! item not reviewed by moderator and published
Excellent. I added a yam, used red potatoes, sherry,water& broth I had left over, poultrySeasoning not thyme. Sour cream/& plainYogrt,etc. VeryGood item not reviewed by moderator and published
Liked it! I had fatty bacon so I poured off some of the fat, used black pepper and regular whipping cream. item not reviewed by moderator and published
This is an excellent recipe. I made homemade chicken stock for the soup. I followed the recipe except I left the salt out. Great stuff, everyone enjoyed it-Cheers!!! item not reviewed by moderator and published
I made this soup for dinner and my daughter loved it. She wants me to make it every week. The only change I made was not using bacon. I just added extra butter. Perfect recipe item not reviewed by moderator and published
I absolutely ADORE this soup! I usually am not much of a soup person, but this one is so creamy and yet satisfying at the same time. Just the right amount of spice, though it does tend to get spicier if you have leftovers--I've been told that that is because of the white pepper, so I tried it with black this time and see if we have the same problem. item not reviewed by moderator and published
I made this and I, my wife and friends found it to be absolutely delicious. The bacon used is a big part of it. Thicker the better I say. I did, as anyone who enjoys cooking, added to the recipe. After blending, I added some additional potatoes that were diced and parboiled to the soup. item not reviewed by moderator and published
This was delicious! I had yukon potatoes and leeks on hand. I left out the bacon and substituted the chiken broth for vegetable broth. I replaced the creme fraiche/heavy cream with 1 cup Lifeway low-fat KEFIR and 1 cup Silk's unsweetened almond milk. I also added a bit more white wine! Followed the rest of the recipe as stated. It was fabulous! Adding the Kefir and unsweetened almond milk, I thought was a stretch, but couldn't believe how fantastic this tasted! item not reviewed by moderator and published
Wow, delish! I actually signed up just so I could write a review of this fabulous soup. I didn't use a cheesecloth or make a wrap with the leek leaves, I just tossed in the peppercorns (but remove them when the soup is done, didn't have thyme, so I used about a teaspoon or marjoram flakes, didn't want to dirty my blender so I used a potato masher. I also didn't have chicken broth so I used 5 bouillon cubes, and we don't drink or use wine for cooking, so I used 1/2 cup water instead. We also don't eat pork and only had one slice of turkey bacon left so I used that. Didn't have heavy cream so I used 1/2 cup half & half. Even with all those changes, this is probably the best soup I've ever made. From the other reviews and changes they made too, it seems kinda impossible to go wrong with this soup. Yum! item not reviewed by moderator and published
This is a delicious soup, perfect for a cold snowy day. I did not have white wine, so used 1/4 cup of brandy instead and it turned out great. I would add a touch less white pepper and salt, as the seasonings came out a bit too strong. Otherwise, I wouldn't change anything and will definitely be making this again. item not reviewed by moderator and published
YUM! I made this tonight because I had leeks and potatoes on hand. I left the cream out, but followed the rest (almost. I added a little hot sauce, and used my potato masher at the end, since I couldn't find my immersion blender. My husband and I inhaled it, and I'm glad there's a little left for tomorrow's lunch! Very flavorful. Thanks, Emeril! item not reviewed by moderator and published
Amazing! I have made this recipe many times and it's perfection. Be careful to stay within or a bit under the potato measurement or else it gets too thick but you can always use more stock to thin it out. This soup is a big hit. You can't go wrong. item not reviewed by moderator and published
Delicious! I like my potato soup thicker so I added some potato flakes. It was a bit salty so next time I'd lighten up on it. Like so many others, I used more bacon. A great soup after a day of shoveling out from Blizzard Nemo!! item not reviewed by moderator and published
My main criticism is that there is far too much salt. Chicken broth has about a gram of sodium per cup. The bacon has salt too. Adding salt according to the recipe is overkill. I added just a smidgen, and next time I will not add any. I didn't have bay leaf, so I left it out. I also didn't have fresh thyme, so I just sprinkled in a bit of ground thyme. I put the pepper corns in a mesh ball. I didn't have heavy cream. I whisked 1/2 cup of warm milIk into 1/4 cup melted butter instead. I also didn't add the white pepper. My wife likes things mild, and I always add pepper at the table. With all these modifications, the soup was delicious. I am considering adding a carrot and a stalk of celery next time. item not reviewed by moderator and published
This was so easy and very yummy! One of the group is vegetarian so I omitted the bacon and chicken stock. Used a little extra butter to make up for the bacon fat and used vegetable stock instead. It was amazing. Can't wait to make it with the bacon! item not reviewed by moderator and published
As soon as those leeks hit the pan mmmmmm the house smells so good. My husband and my kids insist that I make this soup as soon as the fall season begins in Michigan and throughout the snowy Sunday's. Use one of those new cool hand mixers to blend the soup at the end. You'll save a lot of time instead of tranfering to cuisinart or kitchen aid mixer. Also FYI consider doubling this recipe, you're going to want another bowl the next day: item not reviewed by moderator and published
Yummy. But very fatning. Since my hubby is kinda a bacon junkie, I used 3 slices of bacon. A guilty pleasury that he gets to enjoy rarely (or when I'm not around. One of those dishes that you can't eat too much though. A little is deliciously enough. item not reviewed by moderator and published
One word: BACON. Been making Potato Leek Soup for years, never thought to add this simple, tasty ingredient. Makes such a difference!! item not reviewed by moderator and published
AMAZING! First soup I have ever made and it was easy and was delicious. item not reviewed by moderator and published
So fantastic! I followed it to the letter and the taste is divine! It is like having soup in a fancy restaurant. The only suggestion that I might have is if you are using regular chicken stock (instead of low sodium cut it with a little water. Mine turned out great, but it was almost too salty. Ingredients are inexpensive and it was quick to make. I even had time to throw together an apple crisp. A++++ item not reviewed by moderator and published
Excellent! I made a boo boo though.....I added too much pepper (I tripled the recipe and never used white pepper so I added extra , its so spicy and I need to figure a way to cool it down....any ideas??? My bad totally I LOVE this recipe just be cautious on the pepper usage. No gettin crazy with the pepper unless you like it hot! item not reviewed by moderator and published
amazing, I top it with freshly grated Parmesan. item not reviewed by moderator and published
Excellent soup... perfect comfort soup! Well balanced would not change a thing! item not reviewed by moderator and published
oh my, this is Delisc! i changed it up quite a bit and i like my version. i added diced carrots, used veggie broth instead of chic, more leaks & sauv blanc. i just blended a little bit of it and left most of it unblended--mmm! thanks for the excellent start! item not reviewed by moderator and published
Excellent! I was a little intimidated by the bouquet garni, which I hadn't made, but it was super easy. I went over-board on the peppercorns and could taste it. I did go lighter on the cream. We also went 100% vegetarian, using vegetable broth. It all worked beautifully! item not reviewed by moderator and published
ridiculously good! Who knew potatoes & leeks could be so good. item not reviewed by moderator and published
Excellent and easy to make. Both my husband and I loved it. I made it vegetarian by omitting the bacon (we don't eat meat. I also used half-and-half instead of heavy cream because I was trying to cut some of the calories. It was still delicious! I have made other potato/leek soups before but this will be my new go-to recipe. You have to try it! item not reviewed by moderator and published
Oh my, this was soooo good. I used blush instead of white wine, and it gave it a bit of a tang with the leeks. Absolutly amazing :D item not reviewed by moderator and published
Oh brother! Is this good? I like simple recipes which deliver. This certainly is all of that. I made it just as described and gained admiration from all your guests. (OK my bay could have been more fresh, but no one noticed. Thank you for a great addition to my life. item not reviewed by moderator and published
I just made thIs today and it was excellent and easy. As for salt I added it because I used sweet butter but I did not add it till the end so to avoid over salting. I used a Chilean chardonnay and creme fraiche. Perfect for a snowy day like today! item not reviewed by moderator and published
Yummmmmmm! I made for a sick friend and loved so much I made two rounds back to back so I would have one frozen for later. I do let my pot sit for up to 4 hours on no heat and let the flavors really get rich. My hubby didn't know what leeks are before but now he knows for sure!!! item not reviewed by moderator and published
This soup is on our table every week through the winter months. The flavor is mild, the texture is creamy and it is a very filling soup. It makes A LOT but freezes very well. I prepare it just as written but I add a splash of sherry at the very end after blending (submersion hand blender. I have also added a couple hand fulls of fresh spinach a few minutes prior to blending. A great way to sneak extra veggies, but does not alter the amazing flavor of this soup. item not reviewed by moderator and published
This is the easiest and best Potato and Leek soup I have ever made. Thanks Emeril! item not reviewed by moderator and published
Recipe was very tasty. I have never made or eaten Potato Leek Soup before so I have no comparison. I will make this again, but like other reviewers I will reduce the salt. I think next time I will forgo the 1 1/2 tsp of salt and then season to taste just before serving. item not reviewed by moderator and published
I used Yukon gold potatoes in place of russet. I also did not use salt, as suggested by other reviewers. I used a low sodium broth. I pureed only about 3/4 of the batch, as I like a little texture difference in my soups. It came out delicious. I am only rating the recipe 4 stars because the seasonings listed are not perfect- definitely do NOT need the salt (the combo of the broth and bacon provides plenty. Next time I make this recipe I will reduce the white pepper to 1/2 teaspoon. I have a high spice tolerance, but the amount the recipe calls for overpowers the dish. item not reviewed by moderator and published
This is my favorite soup recipe of all time! Make at least every two weeks. I sent some to my daughter and new husband I received a text from her while she was eating "this soup is awesome". I used vegatble based bacon (morning star and half and half instead of heavy cream. Always double the recipe and every eat last drop. Great job Emeril! item not reviewed by moderator and published
I really loved this soup! I am only giving it 4 stars because you really do not need the additional salt. I actually cut the salt in half and it was on the verge of ruin because of the amount of salt. I think unless you are using a low sodium broth it really doesn't need any additional salt. The soup has fabulous flavor and is a nice hearty winter soup. I will definitely make this again! Thanks Emril = item not reviewed by moderator and published
Want to take this from a 4 star to a 5? Add two extra slices of bacon and an extra 1/4 cup of white wine. Omit salt. Add a tablespoon of dried thyme and a tablespoon of freshly ground black pepper. Add 1/4 cup of parmesan at the end. Be sure to cook for ~ 10 minutes after you blend! item not reviewed by moderator and published
Chilly fall breezes came through Nashville and I was in the mood for some warm soup. I had never made potato leek soup before and this recipe - made as is - was fabulous. So easy, so simple and so delicious. The only thing I sneaked in was a handful of grated asiago cheese. Thanks Emeril !! item not reviewed by moderator and published
I made this last night. And my husband and 6 kids, Loved it! the only thing i did was i add ground Sausage and It was Awesome : Thank you Emeril xoxox the family and i love you item not reviewed by moderator and published
This is one of the best soups I've ever made! (or tasted! Always get lots of compliments! Preparation is very easy. I used about a 1/4 tsp of ground thyme since I didn't have dried sprigs. Having an immersion blender makes blending it all together so quick and easy. Top with snipped chives and this is a beautiful restaurant-quality presentation! (Also, I've made it once without the heavy cream for lactose-intolerant family members and it's still delicious. item not reviewed by moderator and published
Great recipe! Like others, I just added the garnish in without making a bouquet and fished them out once cooked (very easy to do. I also used turkey bacon (three strips, perfect amount. The last thing I added was some dill, goes perfect with every potato dish... phenomenal! I ended up adding a substantial amount of peppercorn (probably 30 crushed peppercorns total and pepper. item not reviewed by moderator and published
This is my favorite potato leek soup recipe! It's very easy and practically fool proof! item not reviewed by moderator and published
Made this soup tonight to the recipe and it was delicious. It got rave reviews from the whole family. Thanks Emeril! I will be keeping this one in the arsenal. item not reviewed by moderator and published
Omg!!!!Emeril.. You have outdone yourself! This soup is amazing! Easy to make..hard to stop eating!!!thank you!looking forward to finding more soup recipes from you.Unlike most folks reviews, I follow recipe to the letter.. 6 stars!!! item not reviewed by moderator and published
Delicious! I made this tonight for a dinner get together and it was enjoyed by everyone! I substituted turkey bacon (for a friend who doesn't eat pork, added a little extra wine (who doesn't like a little extra wine?, and instead of the doing the bouquet garni, I put the bay leaves and thyme directly into the soup (scooping them out before serving, and used a teaspoon of black pepper. Will definitely make again! item not reviewed by moderator and published
This soup is wonderful, but really it's not healthy if made as directed! It is, however, great comfort food if you need it (been sick all day I think I will try the vegetarian version sometime, just omit the bacon and use veggie broth. Also you could use fat-free evaporated milk. item not reviewed by moderator and published
My first go at homemade soup and if every soup I attempt turns out like this, I'll make one once a week! Felt a little intimidated by the leek-wrapped bundle so just tied the thyme in a bunch, tossed in the bay leave (pulling them out before pureeing and left out the peppercorns, adding fresh ground pepper to our taste. Otherwise followed this to the letter and was shocked at just how easy AND delicious it was! My picky-palletted husband gave rave reviews and toddler couldn't stop slurping it down. A homerun for all! item not reviewed by moderator and published
I love this recipe! I have made it many times and it's always turned out great. item not reviewed by moderator and published
Delicious soup and easy to make. I omitted the bouquet garni of herbs but added mixed herbs from the store cupboard for taste. I also browned the bacon and vegetables in the Wok (very quick and then for reasons of expediency transferred the mixture to the Pressure Cooker for 30 minutes. My food fussy six-year-old daughter exclaimed the soup yum. In fact, having taken a break from eating and declared that she is full, she has returned to the table and is absentmindedly dunking her bread in the soup. Thank goodness, another healthy dish to add to her limited repertoire of acceptable meals. By the way, this soup would be perfectly acceptable as a starter for a dinner party with croutons and fresh herbs sprinkled on top. Excuse me if I am gushing but any healthy meal that gets my daughters approval is a worth endorsing. item not reviewed by moderator and published
I made a suuuuper easy vegan version of this, and it turned out sooo fabulous. I've made it twice--in the crock pot and in a regular pot. The crock pot version is slightly yummier. I cut and sauteed the leek as directed and put in the pot, cut the potatoes (skin on put all the green parts of the leek in whole, added 8-10 whole fresh sprigs of thyme, 20 peppercorns, salt and cooked it. After it's nicely tender and smells good, I fish out the thyme sticks and the large leek leaves and compost them, then puree the rest with the hand blender. It is soooo good! The flavor is so delicate and delicious, almost floral, and it doesn't even need creme fraiche. Fantastic. item not reviewed by moderator and published
What a delicious and simple recipe! I have made this soup a few times and it keeps getting better and better. item not reviewed by moderator and published
This soup was delicious and very easy to make. I used half the salt and low sodium chicken stock and that was great. item not reviewed by moderator and published
I thought it was just a bit too salty even with low sodium chicken broth and low sodium bacon. I would probably add about half of the salt the recipe calls for next time. Otherwise, we thought this soup was awesome! I also used nonfat greek yogurt in place of the creme fraiche and it worked out really well. item not reviewed by moderator and published
Outstanding, even if you leave out the bacon. Great flavor. item not reviewed by moderator and published
It should be called "cream of" or "bisque" not soup. Good Flavor! item not reviewed by moderator and published
THE BEST DISH IVE EVER MADE!! This recipe needs no tweaking at all! but I just decreased the quantity. The bacon & white wine seriously is a MUST! I tried this recipe a 2nd time without the wine...and it just DIDNT taste the same! This is my NEW potatoe & leek soup recipe. Oh yea and NO I didnt make the bouquet thing either WAY TOO confusing item not reviewed by moderator and published
This is an absolutely fantastic soup, I make it at least once a month and even then it's still in demand. I dislike the bouquet garni advice though, the one using the leek leaves as the container is confusing and outright frustrating to make, don't even bother trying to make it. I just take a good sized double lined coffee filter, put the stuff in there and tie it up with dental floss, works really well, and saves you from having to buy cheesecloth, seriously, almost no average kitchen has cheesecloth on hand. item not reviewed by moderator and published
Awesome soup! I sauteed shallots till crispy and added that as a garnish with the chives. item not reviewed by moderator and published
I agree with other posts...if there were 6 stars this soup would get that. What I love about this recipe is that it was simple to prepare and yet BIG on taste. I would feel happy to serve this to fussy dinner guests. item not reviewed by moderator and published
GREAT SOUP...One thing I have added to it was before I mix the soup in a blender I take some of the potatoes out ( I cube them small and place them back into the bowl as I serve it. GREAT TASTE item not reviewed by moderator and published
If there were 6 stars, I'd go with that. Like someone else said the soup is beyond good ... it is great. No amazingly fantastic! So, so, so simple to make and so, so, so good to eat. I did add a small sweet onion, a tiny bit of garlic while sauteeing (sp?) and some extra bacon with the butter part. Used half 2% milk and half whipping cream in the end. Oh ya, also threw in a pinch of Essence and a teas of stone ground dijon before using my immersion blender. My fam is already asking for me to make it again. If you have more than 4 eating, I would double this way excellent recipe! item not reviewed by moderator and published
I thought the soup was good, but not great. Even the bacon couldn't save the flavor. My least favorite potato leek soup I've made. item not reviewed by moderator and published
The best potato leek soup ever. Used pancetta instead of bacon and it turned out beautifully. I licked my bowl and hid the leftovers from my family. Really. item not reviewed by moderator and published
Thank you for this fantastic recipe! I didn't even use all the correct ingredients. I used beef broth (my own) and no bacon (we don't eat it) and yet it turned out to be an excellent soup. My husband said it was excellent and he is not very expressive in this regards. By the way, I didn't have much time, so I just put those ingredients that were meant to be put together in a special way, and simply fished them out once the soup was cooked and before adding the sour cream. Many thanks! item not reviewed by moderator and published
This is a wonderful soup... I love all the flavors and plus you can make it spicy with pepper... I didn't make the wrap with all the spices I just added the spices while ti waqs boiling and didn't add the wine since i am making for the whole family as well. Enjoy! Make your own recipe!!! item not reviewed by moderator and published
I made this soup for dinner tonight and I wasn't very impressed. I felt the overwhelming flavor was the bacon, I didn't taste the leeks very much at all! Prob wouldn't make it again, unless I altered it somehow. item not reviewed by moderator and published
BLEKHHHHHH! Could not even taste the thyme (what was with that 'bundle'?), wine gave it a strange smell (I drank the wine - it was good wine) and WHO in their right mind uses 1 1/2 teaspoons of salt for this small a pot of soup (on top of chicken stock AND bacon? Salty and sour was the taste outcome. Couldn't wait to throw this recipe in the recycle can. item not reviewed by moderator and published
It was good but the dominant flavor was the bacon. item not reviewed by moderator and published
This is a delicious soup. I have tried it exactly as written and also with the addition of ham ~ so good ~ and really very easy. If you are not a fan of creamy soup, the recipe is easily adapted by ommiting the blending step. The recipe is just as good served chunky. item not reviewed by moderator and published
Very easy recipe and delicious soup!! I doubled the recipe and the reheated soup still tastes great. I specifically used dry cooking sherry and dried thyme instead of fresh thyme. Otherwise, I followed the recipe exactly. item not reviewed by moderator and published
This soup is one of my favorites. I used to order from a local restaurant but never attempted to make. We planted leeks in our garden this year just to make this soup. While checking various recipes, this one had ingredients that matched our tastes best. Really, Really GOOD and easy to make. Our home smells absolutely wonderful right now. item not reviewed by moderator and published
I make a lot of soups... but this one... oh man... DELICIOUS. And it's pretty darn easy! I could make this every night and my husband would love it. He asks for it at least once a week... okay, more like 5 times a week!!! I made it with red potatoes (all I had on hand) and they made the soup very rich and creamy. Also omitted the wine and it was still very delicious! Also used a coffee filter to hold the herbs... worked great! item not reviewed by moderator and published
This recipe makes a deliciously brothy soup! We substituted Italian sausage for the bacon and we added watercress and kale. It was deliciously brothy even with the cream, which is something we really appreciated because we're not big on chowder-style soups. We used russet potatoes and 1 leek. These, simmered together with the thyme, bay leaves and the white wine were simply mouth-watering flavors for our taste buds to behold! item not reviewed by moderator and published
I omitted the white wine since we didn't have any. And I used a clean coffee filter with a twisty-tie (set so the plastic wasn't in the water) to bundle the herbs and peppercorns in since I didn't have a cheese cloth or string to tie a bundle together. This soup was simply amazing! We loved it and will absolutely make it again. My husband said it's the best soup I've ever made! item not reviewed by moderator and published
This was a VERY EASY recipe and it tastes delicious!!! I had never made any for m of this soup before today. My hubby and my boys LOVED it. They went back for fourths. The only change I made was I quadrupled the bacon because I know that my guys really like bacon. I only had 4 cups of chicken broth so I added 1 cup of water to make the called for "5 cups". This recipe is a "LOVE IT" in my family and gets a permanent spot in my recipe book. item not reviewed by moderator and published
This was a tasty soup and very smooth (didn't even add the cream), however the salt was overpowering. By the time you add the butter (I used salted so that was my fault), bacon and then the chicken stock (I used Emerils), you have enough salt to go around...I don't think you need to add the extra salt. item not reviewed by moderator and published
This soup was very thick, rich, and flavorful. If you are in the USA where all dairy products are pasteurized, beware of using creme fraiche as it will make the soup quite tangy. This is due to the fact that sour cream or buttermilk is added in order to thicken the creme fraiche. In France, creme fraiche contains bacteria which is what thickens it. item not reviewed by moderator and published
We just shoveled 24" of snow and the forecast is for at least 10 more. This soup was a PERFECT addition to a week of "SNOW MY GOODNESS". I wouldn't change a thing. item not reviewed by moderator and published
The best part is you can tweak this to suit your tastes and it's still good. I didn't shop properly for this recipe so I had to improvise with what I already had. Used the following: Turkey bacon instead of real bacon, yukon potatoes instead of russet, 3 leeks instead of 1 or 2, japanese cooking wine instead of dry white, dried herbs instead of fresh, and black instead of white pepper. Still came out superb. item not reviewed by moderator and published
Very easy and tasty winter soup, the splash of wine totally makes it. It doesn't need the bacon. Maybe salmon or gorgonzola for variation. item not reviewed by moderator and published
I make this soup completely omitting the bacon and substitute about 1tbs more of butter for flavor, and use mushroom stock instead of chicken. The results are astounding!! I also prefer a chunkier soup, so I use my cuisinart to liquify about 2 cups of the soup making for a heavier texture with some pieces of potato still involved. Wonderful!! item not reviewed by moderator and published
This is the first time I have written a review but after we just devoured this wonderful soup, I felt I had to join the others and saying it was one of the best soups ever. I live in Maine so our winters are long and soups are a welcome fare, for sure. This was so easy to make and the results were amazing. The only thing I substituted was black pepper for white because I had forgotten to purchase it before hand. You can be sure that it will be served to guests as well as being a staple in our home from now on. Thank you, Emeril item not reviewed by moderator and published
I love creamy soups and this one is great! item not reviewed by moderator and published
I am obsessed with potatoes and was looking for a good potato leek soup to make. I was blown away by this recipe. All of my friends love it, and I've gotten a few requests for it. I've made it about three times now. I usually add more potatoes to make it thicker, and I don't do the fresh spices. Just 1tsp of black pepper, 1/2 tsp of white pepper, 1 heaping tsp of thyme, 1 1/2 tsp of salt, and 2 bay leaves and 3/4 to 1 cup of heavy cream. I also do it without the bacon. And it doesn't even need that to be amazing. I think it's better than any potato leek soup I've had in a restaurant. item not reviewed by moderator and published
This is an absolute favorite of mine. I make a vegetarian version subbing vegetable broth for chicken broth and for the bacon flavor I fry up some pieces of veggie bacon in the pan and then remove them before moving forward in the recipe. It's delicious. I like to leave some cubed potatoes in rather than having it completely smooth. item not reviewed by moderator and published
The soup came together very easily and is very tasty, But I will say that you need to watch the salt. I used kosher salt and I did not use the amount that was called for and it did not need any more. item not reviewed by moderator and published
I made this soup the other week and thought it was fantastic. The only thing I would do next time is cut out some of the salt. The bacon added great flavors. I definitely plan on making this again soon. item not reviewed by moderator and published
I am single, I doubled the recipe and am so glad I did. I used dried thyme, left out the cream to reduce the calories and it was wonderful !! item not reviewed by moderator and published
This is the best potato soup I've ever made or had in my life. I made some slight modifications. I used 1 large leek, 2 bay leaves, 1 heaping teaspoon of black pepper (no peppercorns on hand), 1 teaspoon of thyme (no fresh thyme on hand), 3 tablespoons butter, 3 slices Nueske's Peppered bacon, 1/2 cup Chardonnay, 5 cups stock, 5 large red potatoes (skin-on), 1 1/2 teaspoons salt, no white pepper, 3/4 cup heavy whipping cream, and no chives. I didn't puree...I hand mashed with a potato masher until there were no chunks larger than pea-size. It's PERFECT. item not reviewed by moderator and published
Loved the recipe it was easy, quick and very comforting on a cold day. I didn't have fresh thyme so used dried instead (Thyme is not much different dried vs fresh in flavor). Entire family loved it. item not reviewed by moderator and published
so you change the recipe and then rate? item not reviewed by moderator and published
patty why even rate a recipe that you change so much that its not even the recipe any more? at least you gave yourselff 5 stars item not reviewed by moderator and published
The main reason I read the reviews is to see alterations that people have made with success or not. For example, I read patty's review thinking ah- I have some yam to use up, I bet that would add a nice touch of sweetness. Helps with the creative cooking process- recipes as inspiration is just as valid. Rock on, alteration reviews! item not reviewed by moderator and published

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