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Potato Leek Soup – 3 Ways

April 19, 2010

Here are some tasty soup recipes using potatoes and leeks.  You can use store-bought chicken broth, or better yet, make your own first (see our Homemade Chicken Stock recipe).

Gluten-Free Potato Leek Soup

Get the recipe from Gluten-Free Goddess.

Gluten-Free Potato Leek Soup |


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Potato Leek Soup


2 tablespoons butter
2 leeks, thinly sliced
1 medium onion, chopped
5 potatoes, thinly sliced
2 1/2 – 3 cups homemade chicken broth (or enough to barely cover potatoes)
3/4 cup heavy cream
Sea salt to taste
Freshly ground black pepper to taste


1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.

2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher or hand mixer, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

3) Add 3/4 cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

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Emeril’s Potato Leek Soup


1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 to 3/4 cup creme fraiche or heavy cream2 tablespoons snipped 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. (Alternately, tie 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 and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

2 Comments leave one →
  1. April 20, 2010 6:36 pm

    I made a broccoli & leek soup with the leeks I got from the co-op last weekend. It made for a great spring-time soup.

  2. carla weir permalink
    April 21, 2010 12:12 am

    wish I’d seen the recipe first. I made the soup from another recipe, delicious!!! I’m saving one of the leeks to make braised leeks, yum!

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