Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cold Potato-Leek Soup 3.2 (39) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 3 hrs Servings: 4 Also known as vichyssoise, this classic soup is rich and delicious. Ingredients 6 medium leeks, (about 2 ¼ pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned (see note below) 2 cans (14.5 ounces each) reduced-sodium chicken broth 1 (8 ounces) baking potato, peeled and diced Coarse salt ¾ cup heavy cream ½ cup snipped fresh chives Directions In a large saucepan, combine leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low, and simmer until vegetables are very tender, 20 to 25 minutes. Working in batches, puree soup in blender, transferring it to a clean bowl as you work. (To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Stir cream into pureed soup, and season with salt. Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve soup in chilled glasses, garnished with chives. Rate it Print