Recipe courtesy of Robert Irvine

Potato Leek Soup

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 8 servings
This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.



  1. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
  2. Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

Cook’s Note

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.