Reviewed: Dec. 25, 2011

This is a good, solid weeknight recipe (not so much an entertaining recipe - could be because it wasn't as rich due to me having to omit bacon). I thought the flavors worked together nicely, the soup had good body, and it's very healthy. I didn't have leeks, so I added in 6 cut-up fennel stalks. In addition, I subbed in rice milk for whole milk, which worked quite well! Overall, pleased with the recipe, although I wish the final color was a little more vibrant (mine turned out grayish despite not overcooking the broccoli).

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Reviewer:

Ana

Reviewed: Dec. 4, 2011

Wow...waaaaay too much pepper and not enough salt. I can't say i'll be making this one again. It was okay.

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Reviewer:

Jenn S.

Reviewed: Nov. 28, 2011

I really was excited about this recipe because I love just about everything in it. The leeks did not puree well, so I ended up with a pulpy mess that had a decent flavor. The result was not worth the expense and the effort.

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Reviewer:

Mary M.

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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: Sep. 22, 2011

This recipe had an exceptional flavor. I watch my cholesterol intake and substituted almond milk for whole milk and omitted the butter and it still tasted fabulous!

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Reviewer:

Hotbuzz

Reviewed: Sep. 13, 2011

Fantastic!!!!! Left out the herbes and bacon, used cream instead of whole milk, WOW!!!!! I'll be making this one again, and again, and again.

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Reviewer:

Bear

Reviewed: Jul. 20, 2011

Delicious. I happen to have a large potato soup mix on the shelf. After preparing the mix, I added softened veggies, bacon and 4-5 large garlic cloves, simmered and pureed as instructed.

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Reviewer:

CLBS

Cooking Level: Expert

Home Town: Evansville, Indiana, USA

Living In: Huntingburg, Indiana, USA

Reviewed: Jun. 16, 2011

Great recipe. Changed the pepper to 1/2 tsp. I had to simmer the veggies twice aas long to get a nice soft texture. Nice & thick with no flour!

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Reviewer:

flameonglass

Reviewed: Apr. 22, 2011

I LOVE this soup. The only thing that I mention is that I had already dragged out the blender and made a mess when I read that you could use a stick blender! SO MUCH EASIER! When she says to hold that blender lid down tight? She's Not Kidding! I do use more leeks than she had here however.

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Reviewer:

SuzanneDeneuve

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Le Claire, Iowa, USA

Reviewed: Mar. 10, 2011

Delicious soup, but I would caution you to start with a smaller amount of pepper. You can always add more, but it would be a waste to add a tablespoon and no one will eat the soup! I used 1/2 a tsp of pepper and my kids who don't like a lot of pepper are eating it, though my daughter says it is a little peppery for her. Great on a cold rainy day like today! I also left out the bacon, coriander and fennel seed because I didn't have those items on hand, but it is yummy anyway.

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Reviewer:

malbanese

Cooking Level: Expert

Home Town: Spartanburg, South Carolina, USA

Living In: Fleetwood, Pennsylvania, USA

Reviewed: Jan. 24, 2011

Yum. Instead of milk, I used an extra cup of chicken broth - and one extra of many of the veggies (leek, celery, potato). It was still quite good. I added pinch of cayenne, as per another reviewer's tip. Thanks! I used a stand-up mixer, which made it very easy.

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