Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cream of Leek Soup 2.2 (5) 1 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hr Servings: 4 This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness. Ingredients ¼ cup (½ stick) unsalted butter 10 sliced medium leeks (white and light-green parts only), rinsed thoroughly after slicing (about 8 cups) ¼ cup all-purpose flour (spooned and leveled) 4 cups low-sodium chicken broth 1 tablespoon chopped fresh tarragon Coarse salt and ground pepper Directions In a medium pot, melt butter over medium. Add leeks and cook, stirring occasionally, until softened, 8 minutes. Add flour and cook, stirring, until combined, 1 minute. Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes. Add tarragon. Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed. Heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired. Cook's Notes To store soup, let cool, then cover and refrigerate, up to 1 day. Rate it Print