Reviewed: Dec. 25, 2009

Yummy recipe. I followed everything, but only had it under pressure for four minutes. I used a six quart Fagor pressure cooker.

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Marj

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2009

omitted the bacon. I only had 2 leeks on hand so I used 2 and I also used 2 large potatoes and 2 small ones instead of 4 large ones since I reduced the number of leeks. I found I needed more liquid than what was suggested so I had to add a little more stock. It was a little too potato-ey for my taste, but My boyfriend LOVED it!!! It's even better the next day!!! Will definately make again.

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SweetRevenge

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Nov. 16, 2009

Loved it but I think chives would be a good addition to the garnish.

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Heather

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Reviewed: Nov. 5, 2009

Great soup - always a hit. I make a vegetarian version by omitting the bacon - and fried the onions in butter and garlic. Add cut more of the leek into the soup - the green of the leek helps to add colour. I used part skim milk for the cream to help cut down on calories, mix it in before pureeing. Then mix some cream into the soup after pureeing.

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mrsdillon

Cooking Level: Professional

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Reviewed: Feb. 11, 2009

This tasted wonderful and was easy. I used the same ingredients except the bacon although I did use bacon grease to cook the leeks and onions. I cooked in the pressure cooker with just 2 of the cups of broth and added the other 2 after processing. Didn't miss the bacon - it was very good without. Will definitely make again.

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mama toto

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Nov. 5, 2007

Great soup - easy preparation and lovely flavour. Been looking for a cream of leek soup for ages. I didn't use a pressure cooker though. I did the bacon, onion and leek in a frying pan then transfered everything into a pot and boiled until the potatoes were soft. This would be really nice with some sort of cheese crumbled in instead of bacon. Will be making again for sure!

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