Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (6)

104 Ratings
  • 5 star values: 17
  • 4 star values: 29
  • 3 star values: 32
  • 2 star values: 20
  • 1 star values: 6
Rating: 4 stars
Martha Stewert’s recipes are always a great place to start, but tweaking is often a bonus. I added some celery, garlic cloves minced or crushed, and half a shallot to the first step. I added a bay leaf once the broth was added. I always skip the cream. It’s unnecessary.
Rating: 1 stars
M.S.'s Potato Leek Soup: My soup was absolutely tasteless & bland; I ended up having to add much more in the way of seasonings: more salt, sage, bay leaves, shallots, etc. More butter, 1 cup of Butternut Squash Soup...this is not a good soup recipe...needed rescuing Big Time! I expected much better ....it is an extremely plain recipe. Flat!
Rating: Unrated
So delicious! I added a bay leaf for extra flavour and it turned out perfectly.
Rating: Unrated
If I were going to freeze it I would do so before adding the half-and-half and the cream. I wouldn't do that until I thawed it for use.
Rating: Unrated
Can you freeze leek and potato soup?
Rating: Unrated
This was fairly easy and so good. Made enough to freeze some too.