Reviewed: Nov. 14, 2007

very nice! i'm a vegetarian and made some changes to the recipe: - used vegetable broth instead of chicken - substituted red potatoes (kept the skins on) for the regular ones - sauteed some minced garlic in oil before sauteeing the leeks - tossed in some bite-size pieces of fried tofu right before serving i also found myself a little broth-less, so i added a cup of hot (but not boiling) water and a dash of garlic powder, salt, and pepper for taste.

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Byron and/or Zarrin

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 10, 2007

Was very good. I used an extra cup of chicken broth, only 5 strips of bacon, only 1/2 cup of skim milk (wanted to reduce fat), and added some salt, pepper and cayenne pepper. Like other's suggested, I blended about half of the soup and added it back in - this helped to thicken the soup a bit. Very good!

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Jodi

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

This recipe was quick, easy and delicious.

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RecreageCanada

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Reviewed: Oct. 31, 2007

I made this as the recipe states but it was too bland. I added salt, pepper, and garlic salt. It turned out OK, but still seemed to need something else.

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SylvrFlwr

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2007

I used 6 cups of chick broth, quartered red skin potatoes with skins on, only 6 slices of bacon, and pured part of the soup as some suggested. Rather than add the cream to the whole pot, I added a splash of cream to each bowl before serving. I think leftovers will re-heat better without the cream. The first couple bites I'd rate 4-stars, but after I had a chance to savor the flavors, it was a 5-star recipe to be sure! Very easy and hard to stop eating. My two year old even enjoyed it!

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Lisa

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 21, 2007

I had pretty big potatoes so I only used 6 and most of the liquid had cooked into the potatoes so I had to add about a cup and a half more of water. I only used 2 leeks and boy was I glad as there was plenty of leek flavor. We reallly liked this soup it was different from anything we had ever had. My husband liked it because he thought the leeks tasted a little like cabbage. We don't eat pork, so I used Turkey Bacon and cooked it in butter to get it nice and crispy (takes a few extra minutes). I served it in a small bread bowl and put in a couple of 1 inch cubes of monterey jack cheese in each - delicious! Thanks for a great recipe!

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MAAUSTIN

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Oct. 18, 2007

I cut down the amounts of some of the ingredients and it turned out great. I used only 1/2 the bacon, 6 potatoes and one big leek. I think 1lb of bacon would have been way too much. I also mashed up some potato chunks to make the soup a little bit thicker. I'll be making this again!

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Danielle

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

Wow! that's one good soup

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Brent V

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 15, 2007

this soup was delicious. next time i will omit the bacon entirely or at least use much less than suggested. i think increasing the amount of leeks would also help this recipe.

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lizetteorama

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

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Reviewed: Oct. 4, 2007

Very good recipe! We made some adjustments based on what we had at home... no bacon, but we had prosciutto, so we went with that. We sauteed the prosciutto in a bit of olive oil, as it doesn't have nearly as much fat as bacon. We also replaced the whole cream with a combo of 1% and half-and-half (didn't have enough half-and-half). Finally, I took an immersion blender in the end and pureed about 1/2 of it (including prosciutto). It was very nice that way... the flecks of red from the prosciutto were very pretty. I also added a bay leaf that I took out before blending. Next time, I would add a bit of spice - garlic, red pepper flakes, cayenne pepper or something. It's just missing a bit of a kick for me. However, it was still very good... especially with some nicely toasted bread!

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Nilu

Cooking Level: Intermediate

Home Town: Lynnfield, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 2, 2007

We loved this wonderfully rich soup. I followed the recipe exactly, and I will definitely make it again!

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THOMASSHERBOURNE

Cooking Level: Expert

Living In: Enterprise, Alabama, USA

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Reviewed: Oct. 2, 2007

Yum! I used half and half cream instead of heavy and used WAY less bacon than called for. I used reduce salt bacon and reduced sodium chicken stock. My boyfriend rated it a 10 (for a potato leek soup), even that is saying something!

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CARLYG

Cooking Level: Intermediate

Home Town: Glen Williams, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 17, 2007

good soup. I reduced the amount of bacon & used turkey bacon instead of regular. Also, I used whole milk and only needed one leek.

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pbj

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Reviewed: Sep. 15, 2007

This should be renamed "salty bacon soup with leeks and potatoes". I've made potato leek soup in the past but couldn't find the recipe, so I used this one after seeing the 5-star rating. I disagree and think the balance is way off. I only had 2 very small leeks versus the 3 the recipe called for (but that was sufficient), only 12 oz of bacon instead of 16 oz., and after cutting up 4 medium-large potatoes, I decided that was enough. We found the soup to have not enough liquid, too much bacon, and WAY too much salt. I'd fix this recipe by using only 8 oz. of bacon, using reduced sodium chicken broth, and using more than the 4 cups it calls for. Potato leek soup is a pretty simple thing, and this recipe just failed in my opinion.

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jniemann

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Reviewed: Sep. 15, 2007

This was really good! Thank you. I used milk instead of heavy cream, and it still turned out great. I also used leaner bacon, so there wasn't much grease and none left in which to sautee the leeks, so I added a little Smart Balance canola oil to sautee the leeks. Very filling. We enjoyed this.

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Pastina

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Reviewed: Aug. 31, 2007

Good soup. I did use fat free half and half rather than cream though... If I make again I may add a can of corn to make it more chowdery??

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Jul. 30, 2007

This was so good for being so simple! I'm new to leeks but I'll be making this again for sure. I wish I washed more of the grit out of the leeks first. Even better the next day!!

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PARROTFIVE

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Reviewed: Jul. 20, 2007

We make this all the time now and I use fat free half and half and it's FANTASTIC. Definitely a family favorite. If you don't have leeks, onions work well too!

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sorashell

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

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Reviewed: Jun. 26, 2007

My family really likes this soup. Tastes better warm, but is fine even cooled off for a nice summer soup and salad dinner. I add a bit of garlic salt, since we love garlic. Lemon thyme or basil also enhances the flavor when we serve it room-temp. This also seems to be a recipe you can easily add to or alter. I've also made it by replacing the cream with 1/2 sour cream or plain yogurt, half regular or soy milk and it works great. Adding in leftovers like corn, peas, chicken, even pasta all work well with this great recipe. Thanks for sharing it!

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Celiac_family_mom

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 26, 2007

I thought it was just okay. It would be better with a different kind of pork. Maybe salt pork or ham hock instead of bacon? I don't know. A little bland and uninteresting.

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CROWCHICK

Cooking Level: Intermediate

Living In: Greenhills, Ohio, USA

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Creamy Potato Leek Soup II

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