Potato and Leek Soup

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Potatoes

Rated: 5 stars out of 5Rate itRead users' reviews (69)

RECIPE
COMMENTS & REVIEWS(69)

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
JANIS Houston, TX 10-28-2009
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Just so Good !!
Rated: 5 stars out of 5

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 !!Read more
recipe Potato and Leek Soup
Francesco Henderson, NV 10-26-2009
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WOW, best potato soup I've ever had in my life...
Rated: 5 stars out of 5

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. Read more
recipe Potato and Leek Soup
JEAN clinton, NJ 10-17-2009
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Loved it
Rated: 5 stars out of 5

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.Read more
recipe Potato and Leek Soup
Katie Humble, TX 09-13-2009
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best potato soup EVER
Rated: 5 stars out of 5

I am not one to comment on recipes, however after trying this, I had to join so I could. This was the best potato soup I have... ever made. I didnt want to spend $2 on a package of fresh thyme to only use 4 sprigs, (frugel, I know) so I used dried instead. Also didnt have peppercorns, so I used black pepper in place of those and the white pepper. It was SO good, and super easy to make. I almost want to get a cold so I can make this for myself again!! Its heartwarming!!!Read more
recipe Potato and Leek Soup
Lisa Wilmington, DE 09-03-2009
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Delicate Flavor
Rated: 5 stars out of 5

I made this tonight after trying to find a recipe similar to the potato soup I had a French restaurant years ago in Georgia. ... This comes close but I doctored it up. I sauteed 2 T of chopped shallots in 2T of butter, added 1/4 c. of finely diced celery, 1 large garlic clove, minced 1/4 c. of very finely diced carrot. Next time I'll use 1/2 c. of the celery and 1/2 c. of the carrot. I kept the carrot to one side of the pan and then removed it when it was softened to add to the final soup for color and not to have it pureed. I used 3 slices of pancetta very finely minced instead of bacon. I used low-sodium chicken broth and 3/4 c. of light cream. 1 1/4 lb. of potatoes seemed to be not enough but I followed the recipe - it was sufficient. After I pureed the soup in batches in my blender (a whisk won't work) I added the cream, carrots and 1/2 c. of canned baby peas. That's the way I remember the soup I had at the restaurant. I added the chives and also some fresh dill. I didn't have cheese cloth to make the bouquet garni but I improvised and used the ceramic tea caddy insert for a large coffee mug to hold the peppercorns, thyme and bay leaves. It was heavy enough to sit in the pot whille the soup bulbbled. I used 1/2 tsp of salt instead of the 1 1/2 and regular black peppercorns instead of the white. The aroma of the Chardonnay was really nice as the soup cooked and it calmed down once the soup was ready and then cooled off. It made about 12 8 oz. cups. The next time I make it I will chop the potatoes in smaller pieces like the carrots and not puree the entire soup so that there are little pieces of potato showing. This is a creamy, velvety soup that feels much like a Campbell's Cream of Celery soup in consistency. Even with the shallots and garlic, the soup is still mild and delicate. Maybe using bacon or a smoked bacon would give it more punch but it's defintitely delicious and would impress guests.Read more
recipe Potato and Leek Soup
Ilene Fraser, MI 09-01-2009
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Simple and tasty!
Rated: 5 stars out of 5

Very easy! Bought some leeks at the Farmers Market and chose this recipe to try. It is a winner! My 4 year old... Granddaughter kept asking for more!Read more