Potato Leek Soup
Show: Emeril Live
Episode: Emeril's Kitchen Surprise
Rate This RecipeRead users' reviews (42)
- Recipe categories: Meat, Vegetables, Potato, Onion, Leek,
- recipe
- ratings & reviews(42)
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Total Reviews: 42
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By cjb4211
Ellsworth, ME
on October 16, 2011
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This was absolutely fantastic. I used bacon, did not out it in the food processor, we prefer the texture. It was to die for!!
By Mama Aslin
Neenah, WI
on April 28, 2011
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I loved it! However, I added 1/4 cup fresh parsley. Also, make sure to really clean the leeks only using the white and light green part. I cut them finely into slices. Also added fresh cracked pepper and homemade croutons with very crusty Italian bread. Wonderful!!!
Melissa Aslin "Mama Aslin"
By shellygloo
Toledo, OH
on January 23, 2011
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Creamy, smooth, with great flavor!
By edsyms_10728927
new Egypt, NJ
on December 12, 2010
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We loved it I put it in the processor and it was creamy and smooth
By tmfebenito_10902514
San Diego, CA
on November 30, 2010
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I've made a lot of recipes from food network and this is the first review I've written... I had to, this is sooo delicious!! I cut the recipe in half and it made 4 servings. I also used bacon instead of pancetta and the soup has a really great smoky flavor. I added a jalapeno to give it a little kick and it did something great for the soup. I LOVED this soup!! Defintey going to make this again!
By Barrio Brit
Michigan
on November 13, 2010
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I love this recipe. I have tweaked it a bit over time and was surprised to find that my changes make it pretty close to the creamy potato leek soup recipe Emeril also has on this site. I use bacon rather than pancetta (because my husband prefers it and it's cheaper. I only use 5 cups of stock (4 of chicken, one of beef. I blend about 3/4 of the soup for the creaminess factor. I also mince in four fairly large cloves of garlic. When I take it off the heat, I stir in about a cup of heavy cream, top it with crumbled boursin and the crisped bacon. Just wonderful, particularly on a raw day like this when the University of Michigan is beating Purdue!
By crazycat1994_12...
Oneonta, 72
on June 22, 2010
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Made this soup and it was great! Used chicken broth and beef stock. I also added 1/2 a cup of white cooking wine instead of 3 tbs. This soup was a hit and easy to make!
By crystal_son_2012941
New York, NY
on April 01, 2010
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This recipe is so simple, but very good. I halved the recipe and it seemed like it made more than 4 servings, so I'm sure that the whole recipe would have made a ton. I didn't make the garnishes because I was trying to cut back on the calories. Instead, I topped it with some toasted almonds for texture. Will definitely make this one again.
By api1_8262361
Oak Point, TX
on February 07, 2010
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That was really good. I used bacon also...and truffle oil and truffle butter...it made much more than 3 servings. I froze the left overs for a meal for later...
By menina76_12590800
South Hadley, 61
on January 24, 2010
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Made this tonight and followed the recipe exactly, except I used bacon instead of pancetta. I pureed the entire pot and it was delicious. It does make more than 4 servings - feels like 6+. I couldn't believe how thick and creamy it came out pureed, without any cream/milk. Made the garnishes too and it was worth it. I definitely recommend.