Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Potato Leek Soup 3.0 (213) Add your rating & review 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 February 24, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley. Ingredients 2 dried bay leaves 6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary 4 sprigs fresh flat-leaf parsley 1 teaspoon whole black peppercorns 3 tablespoons olive oil 4 tablespoons unsalted butter 4 stalks celery, cut into ¼-inch dice 6 leeks, white parts only, washed well, thinly sliced 4 shallots, diced 6 cloves garlic, minced 2 ½ pounds Yukon gold potatoes, peeled and cut into 1-inch pieces 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 cup milk ½ cup heavy cream Salt and freshly ground black pepper Directions Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside. Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard. Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot. Cook's Notes If you pass the soup through a food mill it will not be overprocessed; if you use a food processor, just pulse quickly. Rate it Print