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Potato Leek Soup

Potato Leek Soup

Adapted from recipes by Food Network’s Emeril Lagasse and Robert Irvine (Oct 2009)

Let me preface this with: I have never had potato leek soup before, so have no idea what it’s supposed to taste like. A good friend and I tried this one out over the weekend and really enjoyed the light flavor. If you’d like additional flavor, add sautéed pancetta (per Emeril’s suggestion), additional thyme (per Irvine’s recipe), or another herb.


  • 1½ c. onions, diced
  • 1¾ c. leeks, sliced thinly (we used 18 home-grown leeks, which are smaller than store-bought leeks); more for garnish, if desired
  • 4 c. diced potatoes; more for garnish, if desired
  • 2 quarts chicken stock
  • 2-3 Tbs. olive oil
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 1/8 c. whole milk
  • 1½ tsp. dried thyme
  • 1 tsp. pepper
  • Sprinkle of salt


Directions: Oct 2009 Potato Leek Soup 6

Sauté onions and leeks in olive oil until translucent, about 2 minutes. Add butter. When melted, add flour and stir. Whisk in chicken stock. Add wine, whole milk, and potatoes. Season with thyme, salt, and pepper, to taste. Simmer, and cook until potatoes are soft, about 15 minutes. Blend with an immersion mixer to desired consistency.

Garnish with lightly fried potatoes and/or leeks, as Emeril suggested, or homemade croutons.

Serve with fresh bread.

Yields 4-5 servings.

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