Louis' Potato and Leek Soup

11 Ratings
  • prep time 0 min
  • total time 20 min
  • serves 6
Louis' Potato and Leek Soup

The following recipe was provided by a competitor from Food Network's Dinner Party Wars. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.

Potatoes, Side

 Courtesy of: Dinner Party Wars


4 Yukon medium sized potatoes

4 heads of leek

1 fennel bulb

1 yellow onion

3 shallots

1 teaspoon Herbes de Provence

1 bayleaf

a pinch of dry rosemary

2 litres of Chicken stock (if you don’t make your own please use organic stock)

1 ½ tablespoons rendered pork fat (bacon fat oil that’s been strained and cooled)

1 ½ tablespoons unsalted butter

2 cups heavy cream

Salt and pepper to taste


1. Start by cutting your fennel bulb into ¼ salt and pepper to taste drizzle olive oil and place on baking sheet until slightly golden and caramelized remove and let stay

2. In a 6 quart Dutch oven with the bacon fat and butter sweat out the finely chopped onions then add chopped shallots bring to a translucent color under lower heat mindful not to burn butter

3. Add white bulb of leeks that have been chopped very fine and continue until leeks are soft deglaze with stock set aside

4. In a separate pot season water and place peeled potatoes’ boil until tender strain and remove

5. In the original pot add potatoes leeks, onions fennel shallots Herbes de Provence salt and pepper to taste and puree to fine paste remove and set aside in separate bowl it will look like a mashed potato at this point

6. Now add 2 cups of mixture to stock and begin to heat and stir to consistency of choice, you can add more or less to desired consistency add cream to finish again adding more or less cream to taste

7. Serve with crumbled bacon and infused oil with chives to garnish and finishing salt if desired

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