Reviewed: Nov. 14, 2009

This is a great soup! I only used one leek, and I used leftover mashed potatoes instead of cooking fresh. Sooo good!!

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Reviewed: Nov. 14, 2009

A family pleaser. I followed the recipe exactly. Used Yukon Gold potatoes. This was my first time cooking with leeks. Will definitely make again.

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badonahue

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Reviewed: Nov. 12, 2009

Oh.....My....Gosh!!! If I could rate this higher, I definitely would. My husband and I had never tried leeks before, and tried this since I had heard so much about them, and I picked yours due to the great ratings...now, officially one of our favs! And hubby isn't much for soups. He even took the leftovers to the fire station the next day & 2 of them asked me to give the recipe to their wives!!! Thanks so much for an awesome recipe Anabana...You rock!

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idonotlikegrneggsnhm

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

This recipe is super easy and yields tasty and flavorful results. I was on the couch slurping it within 45 minutes. The potatoes I had on hand were a mix of gold Yukon and purple Yukon. The purple potatoes made the soup look funny in color, but the sneaky anti-oxidants make up for it. Like other raters, I subbed milk for cream to cut back on the fat. I will make this again and again.

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Betsy

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Reviewed: Nov. 8, 2009

The bacon is what makes this. (and saute-ing the leeks really brings their flavor out) Not at all bland like some potato leek recipes. Everyone loved it. All I had on hand was an 8oz package of Applegate Bacon which is only half of what it calls for but it was perfect. I only had 2 % milk but i also used my immersion blender and pureed it so the soup was still creamy. I will make this again (although maybe not every time I make potato leek soup )

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TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

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Reviewed: Nov. 8, 2009

Wow! Topped with some cheddar cheese and my onion-hating daughter ate it up!

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Emyvoo

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

Excellant recipe; I did add a couple of things. I used habanero pork sausage instead of bacon since I didn't have any on hand. I also added (according to other reviews) a teaspoon of garlic powder and coarse ground black pepper to taste. It was a bit thin, so I added a little bit of whole wheat flour until it was sufficiently thickened. Thumbs up from hubby and roommate.

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JL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Tehachapi, California, USA

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Reviewed: Nov. 1, 2009

I love the bacon in this...what a great idea the basic leek and potato recipe!

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cutepooka

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Edgewood, Washington, USA

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Reviewed: Oct. 29, 2009

You have to make this soup. It is the best I've had so far. Next time I will use it as a base for the best chowder ever. Thank you

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Emilie

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Reviewed: Oct. 29, 2009

really tasting with only 5 ingredients, very easy to make. made a few changes.

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jbird618

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Reviewed: Oct. 23, 2009

Good but was better after I put some seasoning in it. This is a lot like my clam chowder recipe but without clams. Fish or chicken could be added to this very easily. I mashed some of the potatoes while in the broth before adding other ingredients. It isn't as pretty as using a blender but was fine for me.

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lenihan5

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Reviewed: Oct. 23, 2009

This is one of my new favorite soup recipes. This is also the first time I cooked, and served, a recipe with leeks as one of the ingredients. Wow, they are good! I made this recipe exactly as written and it was outstanding! Thanks so much for posting it!

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 20, 2009

Super easy and quick to make! The only change I made was to add half the sauted leeks to the potatoes and popped it into the blender to make a cream soup. Then I threw in the rest of the leeks and bacon into the mixture, garnished with grated cheese and chopped green onions - WOW! The whole family gobbled it up, even the fussy DH said it was excellent!

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MSKYEWOLF

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Reviewed: Oct. 17, 2009

Very easy and delicious. It does need a bit of salt and pepper at the end. I also cooked the potatoes in a bit of the bacon grease before simmering in the chicken stock.

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Sheila

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Reviewed: Oct. 16, 2009

Sorry, didn't care for this one.One reason may be because the size of the potatoes was not specified. I used 8 medium sized red, but that was way too much potato. Also, used half & half. Not so sure that was the problem though.On the other hand,the Potato Leek soup III was very good. I used half the butter and substituted half & half for heavy cream =)

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L.T.

Cooking Level: Expert

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Reviewed: Oct. 15, 2009

This was my first time making a leek soup, and this was a great base recipe! I added some things: celery, mushrooms, and leftover rotisserie chicken. I also used half heavy cream and half skim milk. I like the way it turned out an will be using this recipe again! Thanks!

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Laura

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Oct. 15, 2009

Delicious! The leeks were so flavorful and it was a very easy to put together dinner!

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Alaina

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Reviewed: Oct. 14, 2009

So. Easy. Its. Ridiculous! It took like a half hour to make this recipe. I followed suggestions and made the following alterations: Used 2 leeks instead of 3. Used low sodium chicken broth. Used a half a pound of bacon. Added garlic to leeks while they were frying. Used 1% milk instead of cream. It was soooo delicious, everyone loved it and I actually can't wait to make another batch!

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DOLCE7VITA

Cooking Level: Beginning

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Reviewed: Oct. 10, 2009

This recipe was awesome and easy. I used only one leek, just because it was my first time working with leeks, and it was delicious. Next time I will probably use two, since three might be a bit much. Instead of heavy cream, since I wanted to avoid extra fat due to the bacon, I substituted 1/2 cup fat free evaporated milk and 1/2 cup 1% milk. Also, before adding all the ingredients, I took out about 1.5 cups of soft potatoes and pureed them with the immersion blender and added them back in. It made the soup thicker and more creamy. It was SO good. I plan to freeze it and enjoy it later on as well.

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ajsritter

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Reviewed: Oct. 10, 2009

This was my first attempt at making potato soup. It was good but a little too many leeks. I did follow the recipe except for adding reindeer sausage instead of the bacon and used skim milk in place of the cream. I tasted it when it was done and wanted to make some changes. I added minced garlic and 1 tablespoon of dijon mustard. The mustard was really good with the sausage. I did need to add extra water too but i dont like thick soup. Also I do think that next time i make this i will cut my leeks to maybe only 1 or 2. This soup is good comfort food but I still think it needs some spice added to it a little plain for me.

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