Potato and Leek Soup

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Potatoes

Rated: 5 stars out of 5Rate itRead users' reviews (79)

RECIPE
COMMENTS & REVIEWS(79)

Cook Time:
44 min
Level:
Easy
Yield:
1 1/2 quarts soup, or about 6 servings

Times:

Prep: 16 min
Inactive Prep: --
Cook: 44 min
Total:: 1 hr 0 min

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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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Comments & Reviews

recipe Potato and Leek Soup
MaryKay Bethesda, MD 02-08-2010
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Perfect for the blizzard of 2010
Rated: 5 stars out of 5

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.Read more
recipe Potato and Leek Soup
Traci Brooklyn, NY 01-21-2010
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Hard to screw up!
Rated: 5 stars out of 5

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.Read more
recipe Potato and Leek Soup
Willemijn miami beach, FL 01-18-2010
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Seriously Delishious
Rated: 5 stars out of 5

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.Read more
recipe Potato and Leek Soup
dana San Diego, CA 01-15-2010
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veg!
Rated: 5 stars out of 5

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!!Read more
recipe Potato and Leek Soup
Terry Arundel, ME 01-10-2010
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My tastebuds are very happy
Rated: 5 stars out of 5

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, EmerilRead more
recipe Potato and Leek Soup
Re San Jose, CA 01-02-2010
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Super Great Soup and Easy to Make
Rated: 5 stars out of 5

I love creamy soups and this one is great!