Reviewed: Oct. 23, 2009

Not what I had expected...but it was suprisingly good. I tripled the recipe to serve at my Oktoberfest this weekend. The ham bone added excellent flavor, and smelled really good while simmering. The only downfall was the soup smelled more flavorful than it actually was. I added a bit of chicken stock and used more leeks. In the end with a few touch-ups this soup turned out really well.

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Christen

Cooking Level: Intermediate

Home Town: Manchester, Maryland, USA

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Reviewed: Jan. 21, 2009

Great!! I use light whipping cream and puree it with a hand mixer. It's much faster, takes about 1 minute. My sister says she can live of of this stuff. It is just like the soup we had in Ireland.

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wendybird777

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Reviewed: Jan. 10, 2009

Served as a first course for a party of 10 and it was a big hit. Will defintely add to my recipe book and make again.

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pieboy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Carson City, Nevada, USA

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Reviewed: Apr. 26, 2008

This seemes a good, basic, potato soup, but bland. I made it once per the recipe. When I made it again, instead of a ham bone, I used ham chunks and added garlic and onion powder as well as a LOT more thyme in it. I also just used my hand mixer so it would still be chunky but creamy. I took it to a church social and it was a hit.

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Peaches

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Reviewed: Jan. 10, 2008

This is ok. Like another reviewer said, it was kind of like runny mashed potatoes. The flavor was just all around mild.

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Jennifer

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Reviewed: Jan. 10, 2008

awesome!! we are now "hooked" on leeks...we even planted them in our garden!

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pammckissack

Cooking Level: Intermediate

Home Town: Costa Mesa, California, USA

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Reviewed: Jan. 2, 2008

Made this with the ham bone from our Christmas dinner. What a yummy, hearty winter soup. The only thing I did differently from the recipe was I subsituted 1 cup of white wine and 1 cup of chicken stock for 2 cups of the water, just to add a little extra flavor. Don't think it made much difference, though, as the ham and leeks are the dominant flavors. Mine wasn't super thick because the potatoes I used were a tad small (yukon golds). Will probably get bigger russet potatoes next time.

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mmr

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Oct. 12, 2007

I love this soup! The ratio of leeks to other ingredients gave it a very delicate "leeky" flavor that is not overpowering. I also used the best chicken stock that I could buy...my latest kick is to use the expensive stocks for a GOOD soup base and I highly recommend it. Serve with some crusty bread and a good wine....mmmmm!

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liffa

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Reviewed: Jul. 30, 2007

This recipe is delicious! I would definitely make it again.

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Liz

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Reviewed: Apr. 22, 2006

We prefer it a little less pureed.

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David B.

Cooking Level: Intermediate

Home Town: Wayzata, Minnesota, USA

Living In: Albertville, Minnesota, USA

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Reviewed: Feb. 7, 2005

The soup was good, a bit bland, but just not one I'd make over again. Maybe I'm not a fan of leeks after all!

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JENNIESCHOLL

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Jan. 17, 2005

Delicious! Used fat free half and half (instead of cream) and 1/4 cup butter to cut down on calories/fat.

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LKKAISER

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Reviewed: Jan. 15, 2003

Incredibly delicious.. I am in Germany where leeks are plentiful and cheap.. I tried this kind of soup at a german restaurant and wanted to duplicate the recipe and this one is very close.

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