Reviewed: Nov. 25, 2009

Yummy, and very quick. I have made it twice, once added some crumbled bacon, once some chopped up ham. Both are delicious. However, the original recipe was a little bland for me. I use butter and olive oil rather than margarine, and added about a tablespoon of herbes de provence, plus sea salt and coarse ground black pepper. Very delicious and sets off the leeks nicely.

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lyzajaynie58

Cooking Level: Expert

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Reviewed: Nov. 25, 2009

as the only cook among 6 vegetarians & non-vegetarians, it was an easy compromise to use a couple of vegetable bouillons for the stock. Turned out delicious, & compliments from all concerned. thanks

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larsp

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Reviewed: Jul. 23, 2009

My husband and I really liked this soup. I did not have whipping cream so I used 2% milk,also I used diced chunks of Jack Cheese,yum. A bit of salt and pepper and my picky 15 year old grandson finished the pot.

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Cris

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Reviewed: Mar. 28, 2009

It tasted okay, as written. I used slightly less potatoes, and half cream, half 2% milk, and that made it soup-like. However, once I added in shredded cheddar cheese, it became PHENOMENAL. As listed, 4 stars. With cheddar cheese added, 5 stars!

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Laire Ankale

Cooking Level: Expert

Home Town: Mahopac, New York, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Mar. 20, 2009

I love this recipe. I made it as is for the first time through, and it was very good. However, I did make some changes. First, I mashed half of the potatos after boiling them to give the soup a creamier feel. Also, I like very bold flavors, and this soup was a little bland for me, so for some extra zip I added: 2 tsps. onion powder, 1 tsp. granulated garlic, 2 tsps. salt, and a few shakes of ground red pepper. This really stepped up the flavor of the soup and added some much needed salt to it. This is also a great recipe to build off of. Thanks for the great recipe!

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Hannah

Cooking Level: Beginning

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Reviewed: Feb. 16, 2009

I combined three Potato and Leek soup recipes from this site, It turned out great and the leftovers were even better than the first night.

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MELODYFRANCIS

Cooking Level: Intermediate

Home Town: New Delhi, Delhi, India

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 5, 2009

I couldn't believe the flavor in this soup. I made it almost as the recipe said the first time around, but didn't haven any cream, so I added what I did have, which was 1/2 c. of half and half. I don't even think it needs all that cream, b/c it was just delicious! We sprinkled a little cheddar on top and YUM! I am making it again right now, but since I don't have 4 potatoes, I am substituting rutabagas, 1 potato (all I have!), carrots and zucchini. I'm sure it'll be great!

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CICEROSUM

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Reviewed: Jan. 19, 2009

Very good. Added a bit more milk to make it creamier.

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Shannon

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 30, 2008

This soup was very good and easy to make. I served it in a breadbowl -- yum!

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charbunny628

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Reviewed: Dec. 14, 2008

Excellent!! My 2 year-old loves every last drop of this soup!

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DEEOSU

Cooking Level: Expert

Home Town: Cliffside Park, New Jersey, USA

Living In: Bogota, New Jersey, USA

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Reviewed: Nov. 2, 2008

A great recipe! Added a few things that made it amazing... From others' suggestions, I sauteed two stalks of celery, half a large onion, and two minced garlic cloves with the leeks/butter, and substituted skim milk for cream. I also added a tsp of cayenne and a tsp of paprika (I might add even more next time b/c I like a good kick). While the veggies were sauteing, I also browned thinly sliced chicken breasts that I had rubbed with salt/pepper/random spice mix I found. After I added the veggies and milk to the potatoes, I blended the soup with my immersion blender until it was velvety. Then, I shredded the chicken and added it to the soup so I could get some protein. YUM! Easy and perfect for a cold night.

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thelaugh

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Reviewed: Oct. 28, 2008

I dislike it when recipes don't list ingredient quantities in cups. An indication of vegetable size would help even. Anyway, I made this with three large potatoes and two very large leeks, and it definitely needed a lot more liquid. It turned out tasty but made way more than four servings.

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Caroline C

Cooking Level: Expert

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Reviewed: Oct. 22, 2008

My first time making potAato/leek soup, and with some modifications suggested by others, I give it a 5 stars! The modifications: i used two large baking potatoes diced very small, substituted the 1 1/2 cup of cream for 1 cup of non-fat milk plus 1/2 cup of cream, I added a 2 finely chopped garlic cloves to the leeks when frying, and 1 cup of water in addition to the milk/cream. I puree all with a manual blending/pureeing machine and when I served, I sprinkled finely chopped cilantro and a dash of cayenne for color. A hit with my two men in the house, and a delicious treat for me! Thank you for the recipe - a keeper and soooo easy to make!

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Patty Q.

Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Los Altos, California, USA

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Reviewed: Sep. 25, 2008

i had to add twice as much broth, but it turned out well. probably won't make it again unless i have leeks and potatoes sitting around. ):

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mina

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Reviewed: Sep. 22, 2008

We made this as part of my Kitchen Production class at school - being experienced in the kitchen I saw how little liquid the potatoes had to cook in and wound up adding 2 1/2 cups more. The poor other group made it as written and wound up with potato glue. The recipe needed salt and pepper badly, too, and definitely could have used less fat for sauteeing the leeks. After my alterations, it was a good soup, but as written, you'd need a fork to eat it.

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AlexaRose

Cooking Level: Expert

Home Town: Ajax, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Aug. 13, 2008

Very good! Did need to thin it out a little as it was like mashed potatoes, but great flavor.

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SparkyNell

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

Absolutely fantastic - loved it - First soup I've ever made and everyone agreed it was delicious :)

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Feely83

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

I didn't have any cream so I topped it with some fresh feta cheese and black pepper. Perfect!

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Ita

Cooking Level: Expert

Living In: Belfast, County Antrim, Northern Ireland, U.K.

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Reviewed: Dec. 31, 2007

Wonderful recipe! I added a little bacon and a mixture of half & half/ 2% milk instead of the whipping cream. My oldest son (19 years old)who doesn't eat onions had two bowls...

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njost

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Reviewed: Dec. 5, 2007

I did not like the texture of this soup. I had to add an extra can of broth to make it work. It tasted OK when topped with crispy onions. I used the cream and it was a bit cloying. I will try with milk next time. Also added a lot of seasoning and an onion.

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