Potato and Leek Soup

Potato and Leek Soup, adapted from Emeril Lagasse // The Speckled Palate

My dad is currently in town, and we’ve spent the weekend working in the yard, doing various house projects, cooking and drinking beer. (I’ve shared some of the latter two on my Instagram feed.) Because that’s what you do when your landscape architect of a father is in town.

We’ve had a blast, and when brainstorming about what I was going to share with y’all today, I realized I wanted to go with something comforting and delicious, especially because all of this yard work has made me both achey and hungry…

While this Potato and Leek Soup isn’t anything fancy, it’s certainly delicious and wonderfully filling and perfect for dinner after a long day of any kind of physical labor, a long run or even a day at the office.

Other soup recipes we love: Chicken Tortellini SoupFresh Cream of Tomato SoupInstant Pot French Onion SoupTurkey Taco SoupBroccoli Cheddar Soup

Here’s how you can make your own:

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    Potato and Leek Soup, adapted by Emeril Lagasse // The Speckled Palate

    Potato and Leek Soup

    Adapted by Erin @ The Speckled Palate from Emeril Lagasse
    The weather has been chilly recently, so let's warm up with a wonderful bowl of Potato and Leek Soup. It's healthy, full of veggies and is filling, too!
    5 from 2 votes
    Servings 8 servings
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour


    • 3 large leeks about 5 cups when chopped
    • 2 tablespoons unsalted butter
    • 3 strips bacon chopped
    • 1 ½ cups dry white wine
    • 4 ½ cups chicken stock
    • 4 medium-sized russet potatoes about 6 ½ cups when diced
    • 1 ½ teaspoons kosher salt
    • ¾ teaspoon freshly ground black pepper
    • 2 bay leaves
    • ½ teaspoon ground thyme
    • 1/3 cup sour cream
    • 2 tablespoons fresh chives chopped

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    • Trim the green portions of the leeks. Using a sharp knife, half 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 browning and has rendered most of its fat.
    • Add the chopped leeks and cook until wilted, about 5 minutes, then add the wine and bring to a boil.
    • Add the bay leaves and thyme, then the chicken stock, potatoes, salt and pepper. Bring to a boil.
    • Reduce the heat to a simmer and cook for 30 minutes or until the potatoes are falling apart.
    • Remove the bay leaves and puree the soup in a food processor or blender.
    • Stir in the sour cream and add additional salt and pepper, if necessary.
    • Serve immediately with some of the chives (or cheese or sour cream!) sprinkled over the top of each bowl of soup.


    If you want to reheat this soup, be prepared to add additional stock or water to it when heating, as the soup will harden and thicken when cooled.
    Adapted from Emeril Lagasse


    Serving: 8Servings
    Course Entrees
    Cuisine American
    Tried this recipe?Let us know how it was!

    Potato and Leek Soup, adapted from Emeril Lagasse // The Speckled Palate

    What do you normally do when your parents are visiting you?

    Are you a Potato and Leek Soup fan?

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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. My parents are local, so when I go over there, I love to just relax and not worry about responsibility when I am there :)…I need to make your soup!

      1. That’s awesome that you can kick back and relax when you head over to your parents’ house, Nichole! And I definitely recommend this soup — it’s scrumptious!

    2. I’ve recently got me a good blender. Blended soups, here I comeee! I’ve got a few on here in my checklist already. C-A-N-N-O-T wait.

      PS: I bought some italian sausage and am planning on making biscuits and gravy in a day or two. Report back then!

      1. High-five for a good blender, and I cannot wait to hear how it works for you and makes all your blended soup dreams come true!

        AAAH! So excited about you trying the Biscuits and Gravy! Please let me know what you think!

    3. Aw, glad that you got to hang with your super cool dad! Strangely enough, my dad was in town last week too (he lives in England and was in Australia for a week) so we drank beer together too… and talked about finance, cos he’s an accountant and registered auditor. ha! I normally also cook dinner for my folks when they visit. We play board games and go out for coffee! Anyway, back to this GORGEOUS dish…yum! What a classic, delicious warming combination. I definitely want to try this as soon as the weather cools over here xx

      1. Thanks, Laura! What fun that your dad was in town around the same time as mine was here! Good for y’all for drinking beer and discussing finances and board games and coffee! Visiting family can be so fun, huh?

        When the weather gets cooler, and you have the chance to try this soup, give me a holler, and let me know what you thought!

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