WEEKDAYS 1e|12c|p

Emeril's Potato and Leek Soup

Emeril Lagasse
Servings: 4 to 6
30 to 60 min

A Comforting Fall Soup

  • Ingredients
  • step-by-step directions
Emeril's Potato and Leek Soup
  • 1 large or 2 small Leeks (about 1 pound)
  • 2 Bay Leaves
  • 20 Black Peppercorns
  • 4 sprigs fresh Thyme
  • 2 tablespoons Butter
  • 2 slices Bacon (diced)
  • 1/2 cup dry White Wine
  • 5 cups Chicken Stock or canned low-sodium Chicken Broth
  • 1 to 1 1/4 pounds Russet Potatoes (peeled and diced into 1-inch cubes)
  • 1 1/2 teaspoons Salt
  • 3/4 teaspoon freshly ground White Pepper
  • 1/2 to 3/4 cup crème fraîche or heavy cream
  • 2 tablespoons snipped fresh chives
  • Trim the green portions of the leek, and using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns, and thyme. Tie into a package-shaped.
  • Bundle with kitchen twine, and set aside. (Alternatively, tie the 2 leek leaves, bay leaves, peppercorns, and thyme together in a piece of cheesecloth.)
  • Using a sharp knife, halve the white part of the leek lengthwise. Rinse the leek well under cold running water to rid it of any sand. Slice thinly crosswise and set aside.
  • Melt the butter in a large soup pot over medium heat, and add the bacon. Cook, stirring occasionally until the bacon is soft and has rendered most of its fat, about 5 minutes. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni and the chicken stock, potatoes, salt, and white pepper. Bring to a boil. Then reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are tender and the soup is very flavorful.
  • Remove the bouquet garni and puree the soup using an immersion blender or in batches in a blender. Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top. 
  • Stir in the crème fraîche, and adjust the seasoning if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup. 
  • Recipe courtesy Emeril Lagasse, Emeril 20-40-60: Fresh Food Fast, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved

  • This recipe was styled by chef Karen Pickus for Good Morning America.

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