“I had my first run-in with Potato and Leek soup in Costa Rica and was hooked! I got this recipe from Emeril and it is as close to perfect as I can find (in my opinion). It takes a little while and has several ingredients...but it's worth the effort. Hope you enjoy!”
READY IN:
1hr 5mins
SERVES:
6
YIELD:
1 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Tie 2 leek leaves, the bay leaves, peppercorns, and thyme into a piece of cheesecloth with kitchen twine to make a bouquet garni. (If you don't have cheesecloth, you can also use the 2 leek leaves as the cheesecloth and place the remaining bay leaves, peppercorns and thyme inside the leaves and tie them with kitchen twine).
  2. Halve the white part of the leek lengthwise and rinse very well under cold water to rid the leek of any sand. Slice thinly crosswise and set aside.
  3. In a large soup pot over medium heat, melt the butter and add bacon. Cook for 5 - 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
  4. Add the chopped leeks and cook until wilted, about 5 minutes.
  5. Add the wine and bring to a boil.
  6. Add the bouquet garni, chicken stock, potatoes, salt and white pepper and bring to a boil.
  7. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
  8. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender (you can also use an immersion blender if you have one).
  9. Stir in the heavy cream and adjust the seasoning to taste, if necessary.
  10. Serve immediately with snipped chives over the top.
  11. Enjoy!

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