Back to Potato Leek Soup All Reviews for Potato Leek Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 6020_100710_soup.jpg

Ingredients Ingredient Checklist 1/4 cup (1/2 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 6020_100710_soup.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

6020_100710_soup.jpg

6020_100710_soup.jpg

Ingredients

Ingredients

  • 1/4 cup (1/2 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.

Reviews (6)

 Add Rating & Review     104 Ratings   5 star values:        17    4 star values:        29    3 star values:        32    2 star values:        20    1 star values:        6

Reviews (6)

Add Rating & Review     104 Ratings   5 star values:        17    4 star values:        29    3 star values:        32    2 star values:        20    1 star values:        6

Add Rating & Review

104 Ratings 5 star values: 17 4 star values: 29 3 star values: 32 2 star values: 20 1 star values: 6

104 Ratings 5 star values: 17 4 star values: 29 3 star values: 32 2 star values: 20 1 star values: 6

104 Ratings 5 star values: 17 4 star values: 29 3 star values: 32 2 star values: 20 1 star values: 6

  • 5 star values: 17 4 star values: 29 3 star values: 32 2 star values: 20 1 star values: 6

    Martha Stewart Member     Rating: 4 stars       03/03/2019   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.  

Martha Stewart Member     Rating: 1 stars       02/27/2015   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!  

Martha Stewart Member     Rating: Unrated       11/07/2011   So delicious! I added a bay leaf for extra flavour and it turned out perfectly.  

Martha Stewart Member     Rating: Unrated       11/04/2010   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.  

Martha Stewart Member     Rating: Unrated       10/31/2010   Can you freeze leek and potato soup?  

Martha Stewart Member     Rating: Unrated       10/30/2010   This was fairly easy and so good. Made enough to freeze some too.

    Martha Stewart Member

    Rating: 4 stars 03/03/2019

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: 4 stars

Rating: 1 stars 02/27/2015

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: 1 stars

Rating: Unrated 11/07/2011

So delicious! I added a bay leaf for extra flavour and it turned out perfectly.

Rating: Unrated

Rating: Unrated 11/04/2010

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 10/31/2010

Can you freeze leek and potato soup?

Rating: Unrated 10/30/2010

This was fairly easy and so good. Made enough to freeze some too.

All Reviews for Potato Leek Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Potato Leek Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest