How to make it

  • 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

Reviews & Comments 2

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    " It was excellent "
    yummyyummyme19 ate it and said...
    amazing flavor, my children love it and that makes it even better :)
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    " It was good "
    soprano ate it and 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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  • invisiblechef 12 years ago
    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?
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