Teresa Martyny






  • ~3 pounds russet potatoes, peeled, cut into 1-inch pieces
  • ~5 cups canned low-salt chicken broth
  • ~3 cups water
  • ~3 large leeks (white and pale green parts only), chopped
  • ~1/4 cup minced fresh chives or green onion tops
  • ~2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled
  • ~1 tablespoon minced fresh dill or 1 teaspoon dried dillweed
  • ~1/2 cup whipping cream
  • ~2 chopped carrots
  • ~2 chopped tomatoes
  • Chopped chives, hot sauce, pepper: if desired.


  1. Bring first 7 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low. Add cream. Simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender. Add carrots and 1 tomato (bite sized chunks) to the soup in the pot. Add the rest of the tomato to the soup in the blender and puree.
  2. Return puree to pot. Season with salt to taste. (Best prepared 1 day ahead and refrigerated to allow flavors to mingle. Reheat before continuing.)
  3. Ladle soup into bowls.
  4. Garnish with chopped chives and add hot sauce or pepper if desired.

If you want the carrots to be softer, add them at the beginning. I like my carrots a little crunchy. I also like my tomatoes to be somewhat firm… if you want them softer, add them earlier as well.

I used gold potatoes so I left the skin on instead of peeling them.

I used No-Chicken broth to make this vegetarian and I used a little more broth and a little less water.