Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Potato Leek Soup 3.0 (214) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 24, 2021 Rate PRINT Share Close Servings: 8 This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley. Cook Mode (Keep screen awake) Ingredients 2 dried bay leaves 6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary 4 sprigs fresh flat-leaf parsley 1 teaspoon whole black peppercorns 3 tablespoons olive oil 4 tablespoons unsalted butter 4 stalks celery, cut into ¼-inch dice 6 leeks, white parts only, washed well, thinly sliced 4 shallots, diced 6 cloves garlic, minced 2 ½ pounds Yukon gold potatoes, peeled and cut into 1-inch pieces 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 cup milk ½ cup heavy cream Salt and freshly ground black pepper Directions Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside. Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard. Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot. Cook's Notes If you pass the soup through a food mill it will not be overprocessed; if you use a food processor, just pulse quickly. Originally appeared: Martha Stewart Living, October 1999 Rate It PRINT