• Saute the leeks in the butter for 10 minutes. Add the potatoes, salt, and stock, and simmer until potatoes are tender, about 30 minutes. Strain the liquid from the solids. Puree the solids, adding back in enough liquid to keep moist, in batches in a food mill. Stir in the remaining liquid, and pass soup through a fine strainer. Add the half-and-half, nutmeg, and pepper. Adjust seasoning to taste. Chill well.

  • Stir in cream to serve, and top with fresh chives, whole or chopped.

Reviews (1)

11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
As always, Martha has provided us with a delicious recipe. I did find I had to tweak proportions a bit here and there, as the ingredient quantities are not specific (e.g., 6-8 leeks). My first batch was a bit heavy on the potatoes, and once I thinned it down it lost some of that lovely leek flavor. I also think that 30 minutes to simmer may be too long, so keep an eye on it to be sure the potatoes aren't absorbing too much water. It thickens a bit after chilling, so be sure to save the cream