Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Potato Leek Soup 3.3 (104) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 24, 2021 Print Share Share Tweet Pin Email Servings: 6 Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup. Ingredients ¼ cup (½ 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 Directions 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. 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. Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives. Print