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Trim and discard root ends from leeks. Trim and discard the dark green tops, reserving the white and light green parts of the leeks. Halve leeks lengthwise; rinse them, inside and out, under cool water. Pat leeks dry, and thinly slice crosswise. (You should have about 7 cups sliced leeks.)
Melt butter in a large saucepan over medium. Add leeks, and stir to coat in butter; cook, stirring often, until leeks are softened but have not developed any color, about 8 minutes.
Add broth, potatoes, and salt to leek mixture; bring to a simmer over medium. Reduce heat to low; simmer, uncovered, until potatoes are tender, about 30 minutes. Remove from heat. Let cool slightly, about 10 minutes.
Working in batches if needed, pour leek mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth, about 1 minute. Transfer soup to a heatproof bowl, and refrigerate, covered, until completely cold, at least 4 hours or up to 24 hours. Remove soup from refrigerator, and stir in half-and-half. Taste soup, and season with salt and pepper to taste. Divide soup evenly among 4 bowls. Garnish with scallions, croutons, and pecorino Romano cheese.