Potato Leek Soup


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


  • 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


  1. 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.

  2. 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.

  3. Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives.

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