This was really simple and absolutely delicious! I used Yukon Gold potatoes and they held up really well, I think that's important. I slightly mashed them, broke them up a bit really before adding the leeks and cream. Also, a note about the amount of potatoes: I used up the potatoes I had, which was 9 medium potatoes, but I had a lot to trim off, so it worked out to about 8 cups diced. At first I only used the 4 cups chicken broth, cooked the potatoes while frying bacon and leeks. But my leeks were so huge, I knew I wouldn't have enough broth, so I added about another 2 cups vegetable broth (I was out of chicken) and heated it up. I increased the cream accordingly. Other additions I threw in were: 1 large carrot, diced, for color really. 3 cloves garlic, finely chopped. And once all these were cooked with the leeks, I added 1 can of creamed corn and some cracked pepper.
I think you could add whatever vegetables you want to the sauteeing leeks,I might even try mushrooms sometime. Half and half worked very well, I don't think I would go heavier. Also, for the broth, quality matters! If you don't make your own, I've found that Pacific Foods Organic broth is wonderful, I don't bother making my own now.
Thanks for this recipe, I will make often as it was sooo easy and sooo good!! Kids loved it topped with a little shredded cheddar and a breadstick. YUM!
Was this review helpful?
1 user found this review helpful
This was really simple and absolutely delicious! I used Yukon Gold potatoes and they held up...