Recipes Soup Cream Soup Potato and Leek Soup Potato and Leek Soup 5.0 (2) 2 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 four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. 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