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Potato Leek Soup Recipe : Emeril Lagasse : Food Network
brookebass wants to cook this
"I adore Potato Leek soup, and this is the best recipe I've found so far after trying several!
A couple of edits:
1. I use all chicken stock instead of a mix of chicken and beef, and have made it using half stock/half water because sometimes it's too rich with all stock
2. I don't do the crispy leeks on top unless I'm serving for guests
3. You can add a touch of cream after pureeing if you want an even creamier soup. I've experimented with various levels of puree for different textures. Super easy with a hand-blender but also easy with an actual blender or a food processor.
4. The soup freezes great, made a big batch up it pre-baby and we defrosted and ate after Avery arrived - easy supper with grilled cheese on nice french or sour-dough bread!" - brookebass
4 servings
- 1 tablespoon extra-virgin olive oil
- 1 cup diced pancetta
- 2 cups diced onion
- 4 large leeks, cleaned and sliced, plus 1 cup julienned, for garnish
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 quart chicken stock
- 1 quart beef stock
- 3 tablespoons white wine
- 2 tablespoons minced chives, for garnish
