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Creamy Leek And Potato Soup

  • Yield: 4 to 6 servings


  • 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 and quartered
  • Salt and white pepper
  • 1/3 cup chopped fresh parsley
  • 4 to 6 tablespoons soft herbed cheese (like Boursin)


  • 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.