Potato and Leek Soup

Total Time:
1 hr
16 min
44 min

1 1/2 quarts soup, or about 6 servings

  • 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

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

This recipe is featured in:

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