Recipes Soup Cream Soup Potato and Leek Soup Potato and Leek Soup 5.0 (3) 3 Reviews Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French soup served hot with salad and crusty bread. Slideshow: Warming Soups By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Published on September 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Madeleine Hill Active Time: 25 mins Total Time: 1 hrs Yield: 8 Ingredients 3 tablespoons unsalted butter 1 large leek, white and light green parts only, thinly sliced 1 medium onion, chopped 1 small fennel bulb—halved, cored and chopped 1 medium celery rib, thinly sliced 1 medium shallot, finely chopped 1 thyme sprig 1 large garlic clove, minced Salt 8 cups chicken stock or low-sodium broth 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces 3 tablespoons finely chopped parsley 2 tablespoons finely chopped tarragon 1 cup heavy cream White pepper Directions In a large saucepan, melt the butter. Add the leek, onion, fennel, celery, shallot, thyme, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes. Add the stock, potatoes, 2 tablespoons of the parsley and 1 tablespoon of the tarragon. Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 40 minutes. Add the cream to the saucepan and simmer over moderate heat until slightly thickened, about 7 minutes. Stir in the remaining 1 tablespoon each of parsley and tarragon and season the soup with salt and white pepper; discard the thyme sprig. Ladle the soup into bowls and serve. Make Ahead The soup can be refrigerated for up to 2 days. Rate it Print