Leek and Potato Soup

Prep Time:
20 mins
Total Time:
50 mins

This rich creamy soup is traditionally serve chilled, but it is also good warm. This version comes from Marc Bonne of Seattle, Washington.


  • 5 medium leeks

  • 2 tablespoons butter

  • 3 russet potatoes, peeled and chopped

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth

  • ¾ cup half-and-half

  • ground nutmeg

  • coarse salt and ground pepper

  • chopped fresh chives (for garnish)


  1. Halve leeks (white and pale-green parts only) lengthwise; slice into 1/4-inch-thick half-moons. Rinse well; drain. In a large Dutch oven (or other 5-quart pot), melt butter over medium heat. Cook leeks until tender but not browned, stirring occasionally, 6 to 8 minutes.

  2. Add russet potatoes, reduced-sodium chicken broth, and 2 cups water. Bring to a boil; reduce heat to a simmer, and cook until potatoes are tender, 15 to 20 minutes. Remove from heat.

  3. Puree with an immersion blender or in a regular blender (working in batches and not filling blender more than halfway) until smooth. Stir in half-and-half and a pinch of ground nutmeg. Season with coarse salt and ground pepper. Serve warm or chilled, garnished with chopped fresh chives.

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