Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Potato Leek Soup 3.3 (104) 6 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 February 24, 2021 Print Rate It 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. Rate it Print