Potato Leek Soup

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Emeril's Kitchen Surprise

Picture of Potato Leek Soup Recipe Photo: Potato Leek Soup Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 35 Reviews
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced pancetta
  • 2 cups diced onion
  • 4 large leeks, cleaned and sliced, plus 1 cup julienned, for garnish
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 quart chicken stock
  • 1 quart beef stock
  • 3 tablespoons white wine
  • 4 cups peeled, quartered or diced new potatoes, plus 2 cups julienned shoestring-style, for garnish
  • 2 tablespoons minced chives, for garnish

Directions

Heat oil in a skillet over medium heat. Add the pancetta and cook to render the fat. Add the onion and leeks, saute for 2 minutes. Season with salt and pepper. Add butter. When melted, stir in flour to make a roux. Whisk in chicken and beef stock. Add wine and new potatoes. Bring to a simmer and cook until potatoes are tender.

Meanwhile, add 3 inches of olive oil to a Dutch oven, or a saucepan. Heat the oil to 350 degrees F. Add julienned potatoes and fry until golden brown. Remove and place on plate lined with paper towels. Season with salt. Repeat the process for the julienned leeks.

If desired, puree the soup with a hand blender for a smoother consistency. Season with salt and pepper. Garnish with shoestring potatoes, leeks and chives.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 35 reviews

  • on January 08, 2012

    Flag

    This is a go to meal for us. The recipe makes A LOT thus I have learned that it freezes well. I agree that the immersion blender is the way to go. I also add a splash of sherry at the very end for an extra layer of flavoring. Sometimes I have added a couple of hand fulls of fresh spinach just prior to blending. A good way to sneak veggies without altering the delicious flavors of this soup.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 21, 2011

    Flag

    Genuine heart warmer for a cold winter night. I used an immersion blender and it was great for integration of all the flavors.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 20, 2011

    Flag

    Love this soup. Made it just like the stated recipe. I puree about 1/2 of it. My husband likes some potato chunks left in it. Freezes well also.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Pompidou Potato Leek Soup

Pompidou Potato Leek Soup

By: Robert Irvine
Rated 5 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google