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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

Source: The Martha Stewart Show, October 2010


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

Reviews Add a comment

  • Me2101
    27 FEB, 2015
    M.S.'s Potato Leek Soup: My soup was absolutely tasteless & bland; I ended up having to add much more in the way of seasonings: more salt, sage, bay leaves, shallots, etc. More butter, 1 cup of Butternut Squash Soup...this is not a good soup recipe...needed rescuing Big Time! I expected much better is an extremely plain recipe. Flat!
  • 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.