Potato Leek Soup

This delicious potato leek soup can be made up to two days in advance.

  • Yield: Makes 6 cups
Potato Leek Soup

Source: Martha Stewart Baby, Fall


  • 1 small bay leaf
  • 2 sprigs fresh flat-leaf parsley
  • 10 whole black peppercorns
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 leeks, white and light-green parts only, cut into 1/2-inch pieces
  • 2 shallots, finely chopped
  • 1 pound potatoes, peeled, cut into 1/2-inch dice
  • 1 quart homemade or low-sodium canned chicken stock
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • Coarse salt and freshly ground white pepper
  • Fresh chervil, for garnish


  1. Make bouquet garni: Wrap bay leaf, parsley, and peppercorns in cheesecloth. Tie with twine, and set aside.

  2. Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, stock, and bouquet garni. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bouquet garni.

  3. Working in batches, pass soup through food mill with a medium disk into saucepan. Warm over medium-low heat. Slowly stir in milk and cream; season with salt and pepper. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with chervil leaves.


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