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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Sarah

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 8, 2009

Really enjoyed this. Recipe doesn't specify the type or size of potato to use, so I went with a medium sized brown baking kind. Might try smaller reds next time. I scaled it down for two servings.

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susieqpdx

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Reviewed: Oct. 5, 2009

I love that soup, most important my husband love it too. I think the potatoes are bit too much so I just cook it with less.

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stefka

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Reviewed: Oct. 2, 2009

I should have reviewed this months ago--it's a fantastic soup! I've cut back on the bacon and used milk rather than cream and it's still good, but not as good as the full fat version. It's almost worth the calories for an occasional treat. Delicious!

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Trancicfly

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Sep. 28, 2009

Really liked how simple this was to make, very yummy. Will make again.

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food_junkie

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Reviewed: Sep. 27, 2009

So yummy! Fairly simple to make, too.

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Elizabeth Carden

Cooking Level: Intermediate

Living In: Soddy Daisy, Tennessee, USA

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Reviewed: Sep. 22, 2009

Easy to make, made it per recipe, ate it as a meal. Delicious!

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NancyAnneTheGarbageCan

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Reviewed: Sep. 4, 2009

This soup is so good! I like mine really thick so I mashed some of the extra potatoes I put in! I also added some carrots, celery and mushrooms while using only half the bacon (1 pound would have dwarfed the other flavors). I didn't have cream so I used half and half and it came out great.... Had to add a little corn starch at the end to make it extra thick and creamy. YUM!

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orionmalkovich

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Reviewed: Sep. 3, 2009

This was so good, and just what I was looking for. I didn't use bacon, though. Only bacon drippings which I had preserved from a breakfast of bacon and eggs. I used about 7 potatoes, and might use less next time, because it is rather thick. I used half cream and half 2% milk. The potatoes already thicken the soup enough. Using only milk wouldn't be too bad either. I blended everything to make it smooth.

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