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Potato and Leek Soup Recipe

Potato and Leek Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

Showing 71-80 of 146

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  • on March 18, 2010

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    This was a tasty soup and very smooth (didn't even add the cream, however the salt was overpowering. By the time you add the butter (I used salted so that was my fault, bacon and then the chicken stock (I used Emerils, you have enough salt to go around...I don't think you need to add the extra salt.

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  • on February 18, 2010

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    This soup was very thick, rich, and flavorful. If you are in the USA where all dairy products are pasteurized, beware of using creme fraiche as it will make the soup quite tangy. This is due to the fact that sour cream or buttermilk is added in order to thicken the creme fraiche. In France, creme fraiche contains bacteria which is what thickens it.

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  • on February 08, 2010

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    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.

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  • on January 21, 2010

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    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.

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  • on January 18, 2010

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    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.

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  • on January 15, 2010

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    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!!

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  • on January 10, 2010

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    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, Emeril

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  • on January 02, 2010

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    I love creamy soups and this one is great!

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  • on December 11, 2009

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    I am obsessed with potatoes and was looking for a good potato leek soup to make. I was blown away by this recipe. All of my friends love it, and I've gotten a few requests for it. I've made it about three times now.

    I usually add more potatoes to make it thicker, and I don't do the fresh spices. Just 1tsp of black pepper, 1/2 tsp of white pepper, 1 heaping tsp of thyme, 1 1/2 tsp of salt, and 2 bay leaves and 3/4 to 1 cup of heavy cream.
    I also do it without the bacon. And it doesn't even need that to be amazing.

    I think it's better than any potato leek soup I've had in a restaurant.

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  • on December 05, 2009

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    This is an absolute favorite of mine. I make a vegetarian version subbing vegetable broth for chicken broth and for the bacon flavor I fry up some pieces of veggie bacon in the pan and then remove them before moving forward in the recipe.
    It's delicious. I like to leave some cubed potatoes in rather than having it completely smooth.

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