This AMAZING potato leek soup from Ruth’s Chris isn’t even on their regular menu, but it should be! A Chef in one of the California locations made this soup for a special wine dinner event and the RCSH Corporate Office needs to get a hold of it. It is the BEST Potato Leek Soup I have ever had. And then it’s finished with a chive cream and bacon dust?! C’mon Corporate, get your heads out.
In 1965, single mom of two boys and New Orleanian, Ruth Fertel mortgaged her home to purchase the (then) popular Chris Steak House. After a fire broke out and destroyed the original location, she rebuilt, added her name to original and Ruth’s Chris Steak House was born. Ruth’s Chris is the largest upscale steakhouse chain in the world, with over 170 locations worldwide.
I had the distinct pleasure of working at Ruth’s Chris Steak House corporation, for 10 years, when Ruth Fertel was still largely involved with the company. This gave me the opportunity to work for her and she became one of my largest inspirations in the hospitality industry. I also socialized and dined with her, several times, and she was one of the most charming and funniest people I have met. Man, did she have the stories and she told them with as much passion as she ran her restaurants. All while smoking her cigarettes and drinking her whiskey.
Throw a Filet on the grill, open a bottle of Red and enjoy this soup with Ruth’s Chris Chop Salad and Ruth’s Chris Barbequed Shrimp. That’s what I call a proper New Orleans steakhouse meal. For an added bonus, invite your friends to join and “impress” them with the frequent use of the word “Lagniappe”.
Ingredients
- 5-6 large leeks, 5 cups in total white and green parts only; cleaned, trimmed, and diced
- 2 lbs. Yukon Gold potatoes, peeled and cut into ½” dice
- 5 cups of chicken stock (homemade, preferred)
- 6 slices of thick-slice bacon, cooked very, very crispy
- 3 ½ cups heavy (whipping) cream
- 2 large garlic cloves, chopped
- 1 large thyme sprig
- 2 large bay leaves
- 2-3 TBL fresh chives, minced
- 3 TBL unsalted butter
- 2 TBL Kosher salt
- 4 cranks of black pepper
Instructions
Soup Instructions:
In a large stock pot, melt the butter. Once melted, add the garlic and cook until fragrant. Do not allow the butter to brown. Add the leeks and sauté until translucent. Add the potatoes, thyme and bay leaves and sauté an additional 2 minutes.
Add the chicken stock, salt and black pepper and bring to a boil. Reduce heat and simmer about 12 minutes or until the potatoes are very soft.
Turn off heat and puree the soup using an immersion blender. If using a regular blender or food processor (preferred, for smoother soup) work in very small batches (half or less of blender capacity) to prevent the heat and steam from forcing the soup out of the top of the blender. Return pureed soup back into stock pot, turn heat on low, add 1 ½ cups of the heavy cream. Stir thoroughly and heat throughout.
Chive Whipped Cream Instructions:
In a chilled bowl, add 2 cups of the heavy cream. Add a pinch of Kosher salt. Using, a hand-mixer, whip the cream until the cream is very firm and peaks form. Gently fold in the minced chive and refrigerate until ready to use.
Bacon Dust Instructions:
For extra crispy bacon, heat on sheet tray in 450 degree oven, until bacon is extremely crispy but not burnt. Remove from oven, drain fat and set aside to cool completely. Once cooled, pulverize bacon in a food processor until a dust-like texture.
Serve with RUTHS'S CHRIS STEAK HOUSE'S Stuffed Chicken Breast and Berries with Sweet Cream and Enjoy!
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