Recipe

Creamy Leek And Potato Soup Recipe

	Mellian / All my dishes 2 years, 5 months ago I could eat the whole pot. Need I say more? Prep:20m Cook:40m Servings:6	Mellian
	soup potato leek

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Fans

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Ingredients

3 tablespoons unsalted butter

3 cups sliced leeks, white and green

Parts

1 teaspoon minced garlic

6 cups chicken stock

1-1/2 pounds boiling potatoes, peeled, quartered

Salt, to taste

Freshly-ground white pepper, to taste

1/3 cup chopped fresh parsley

4 tablespoons soft herbed cheese - (to 6)

= (like Boursin)

Directions

In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.

This recipe yields 4 to 6 servings.

Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1F81) - from the TV FOOD NETWORK" S(Formatted for MC8): "03-31-2005 by Joe Comiskey - Mad's Recipe Emporium"

Mel's notes: I added more garlic, more potatoes, 3/4 cup heavy cream (after it had been blended) and four cans of chicken stock (which is more than 6 cups). I didn't use the parsley or the cheese. This was some of the best soup I have ever had. I could have eaten the whole pot!.

July 30, 2006

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Comments

invisiblechef 2 years, 5 months ago said:
Oh this sounds really good, I love leeks. And it is so easy! thanks so much.

Do you ever sprinkle a bit of bacon on top?

soprano 2 years, 2 months ago said:
Yummy recipe! However, in order to accommodate my husband's food sensitivities, I added more potatoes and garlic, decreased the leeks, and used olive oil to sauté the leeks and garlic. I mashed the potatoes rather than pureéd them and added a pint carton of reduced-fat sour cream afterward. This is going to become one of my staple recipes -- thanks!

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