This recipe for cold potato-leek soup is as refreshing on a sweltering hot summer day as it’s hot counterpart is comforting on a cold winter day. I adapted this recipe from Everyday Food by Martha Stewart.


  • 6 medium leeks (about 2 ¼ lbs.)
  • 2 (14.5-oz.) cans reduced sodium chicken broth
  • 1 baking potato, peeled, diced
  • 2 cups water
  • coarse salt
  • ½ – ¾ cup whipping cream
  • ½ cup snipped fresh chives
  • whole milk (if needed)

Makes 4-6 servings.


  1. Cut off the white portion of the leeks, halve lengthwise and thinly slice crosswise. Remove any dirt with water then drain well.
  2. In a large saucepan, combine the leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are very tender, 20-25 minutes.
  3. Working in batches, puree the soup in a food processor or blender, transferring to a clean bowl as you work.
  4. Stir the cream into the soup, using only as much as desired. Season with salt. Cover with plastic wrap or a lid, and refrigerate overnight.
  5. Serve soup chilled, garnished with fresh chives. If soup is too thick, thin with milk to desired consistency. Taste, add more salt, if needed.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...