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Potato Leek Soup

Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup.

  • servings: 6




  • 1/4 cup (1/2 stick) unsalted butter
  • 6 to 8 fat leeks, white parts only, cleaned and sliced crosswise
  • 8 medium russet potatoes, peeled and thinly sliced
  • 1 tablespoon coarse salt
  • 5 cups store-bought low-sodium chicken broth
  • 2 cups half-and-half
  • 1 cup heavy cream
  • Pinch of freshly grated nutmeg
  • Freshly ground white pepper
  • Chopped fresh chives, for garnish


  1. Step 1

    Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, salt, and broth; simmer until potatoes are tender, about 30 minutes.

  2. Step 2

    Transfer mixture to the jar of a blender or bowl of a food processor; blend until smooth. Set a fine mesh strainer over a large saucepan; strain liquid into saucepan. Add half-and-half, heavy cream, and nutmeg; season with white pepper.

  3. Step 3

    Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives.

The Martha Stewart Show, October 2010



Reviews (4)

  • genxbarbie 7 Nov, 2011

    So delicious! I added a bay leaf for extra flavour and it turned out perfectly.

  • Kimberley 4 Nov, 2010

    If I were going to freeze it I would do so before adding the half-and-half and the cream. I wouldn't do that until I thawed it for use.

  • tanner50 31 Oct, 2010

    Can you freeze leek and potato soup?

  • stephiek1984 30 Oct, 2010

    This was fairly easy and so good. Made enough to freeze some too.