Creamy Leek and Potato Soup Recipe : Emeril Lagasse : Food Network


  • 4 to 6 tablespoons soft herbed cheese (like Boursin)
  • 1/3 cup chopped fresh parsley
  • Salt and white pepper
  • 1 ½ pounds boiling potatoes, peeled and quartered
  • 6 cups
  • 1 teaspoon minced garlic
  • 3 cups sliced leeks, white and green parts
  • + 1 more ingredients
    • 3 tablespoons

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 fro...

View full recipe at SpringPad


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