Potato and Leek Soup

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Potatoes

Rated: 5 stars out of 5Rate itRead users' reviews (71)

RECIPE
COMMENTS & REVIEWS(71)

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
theresa Redford, MI 11-19-2009
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Very good and very easy to make
Rated: 4 stars out of 5

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. Read more
recipe Potato and Leek Soup
Kirsten Fairfax, VA 11-09-2009
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Fantastic!
Rated: 5 stars out of 5

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.Read more
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