Potato and Leek Soup

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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!

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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

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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.

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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!

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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!!!

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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.

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This is the easiest and best Potato and Leek soup I have ever made. Thanks Emeril!

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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.

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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.

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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!