Recipe by Michele Hodge
"A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be."
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potatoes, peeled and cubed
1 (14.5 ounce) can
1 1/2 cups
heavy whipping cream
Good recipe, however, I made a few changes. After slicing I put three chopped leeks and an onion thru my food processor and then sauted in butter (not margarine). I then added only four potatos which I cubed. While that was happening, I made a roux and added it to the mixture. The broth came next. After the potatoes were tender, I whirled them in the food processor to give the soup a velvety consistancy. Once back in the pot, I then added fat free half and half and topped with chives and crumbled bacon. Wonderful soup and thanks so much for a GREAT start Michele!
The soup had a great consistency but I found it to be a bit bland. I added sea salt, fresh ground pepper and dill which helped a lot though.
I sauteed the leeks in bacon grease for the added
flavor... and the second time I made this soup I
sauteed 2 chopped stalks of celery and a chopped small onion. I also put 3 cups of the potatoes in
my blender and pureed to thicken the soup.
Such an amazing soup. I used 4 potatoes, and 1 big white onion. put them in the boiling water until the potatoes were really soft, then pureed them, put them back in the pot, and added the sauteed leeks. just amazing....my husband was amazed with the taste and the combo of tastes. the onion does a very nice change to it. a keeeeeeper...
This was my first time to make potato and leek soup and this recipe was SUPER easy. I did use whole milk instead of the cream and added some salt, pepper, and garlic. I loved this soup and it was great for a rainy, cold day. Thanks so much for a quick, easy, and delicious soup!
Excellent and very easy to make!! I did add celery and onion to the mix and thought it added an extra bit of flavor.
This soup is delicious and filling, a meal by itself. I used whole milk instead of cream and a 1.5lb bag of French Fingerling potatoes (with skins)...YUM! Leftovers (if there are any!) need a little bit of milk because the soup gets pretty thick in the fridge. I will definitely make this one again!
This was the first time I've use leeks and was plesantly surprised how tasty they are. Next time I'll use one more leek and a few more potatoes. One suggestion.... When you dice up the potatoes make the pieces fairly small (bite size).
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Potato and Leek Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 323
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