5 Star Recipe When 4 Stars Just Aren't Enough
  • Potato and Leek Soup

    Leeks are one of my favorite ingredients to work with, and when you include them in a soup, the house aroma is wonderful for several hours.

    This recipe is from Emeril Lagasse and you can find it on the foodnetwork.com site. If you have been following this blog, you will know that Emeril is one of my heroes.

    At any rate, lets get to cooking; this recipe uses a bouquet garni with the leafs of the leek, with peppercorns, bay leaves, and thyme wrapped inside. My son thought it was cool that I had twine tied to the edges of the stockpot with something wrapped on the end. He thought it was like fishing :) .

    So here is Emeril’s ingredient list and directions:


    1 large or 2 small leeks, about 1 pound
    2 bay leaves
    20 black peppercorns
    4 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 cream
    2 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.

    Published on November 25, 2008 · Filed under: Starters; Tagged as: , , , , , , , , , , , , , , , ,
    1 Comment

One Response to “Potato and Leek Soup”

  1. Nice post u have here :D Added to my RSS reader

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