Recipe courtesy of Robert Irvine
Pompidou Potato Leek Soup
Total:
55 min
Active:
15 min
Yield:
8 servings
Level:
Intermediate
Total:
55 min
Active:
15 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. *Blend soup with an immersion blender (or in batches in a blender or food processor*). Simmer for 20 more minutes. Remove bay leaf and serve.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Sweet Potato-Pecan Casserole

Recipe courtesy of Ellie Krieger

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Neely's Chickpea, Ham and Swiss Chard Soup

Recipe courtesy of The Neelys

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Homemade Potato Chips with Chicken Salt

Recipe courtesy of Valerie Bertinelli

Chicken Parmesan

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.