The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 10, 2009
No need to change anything!! So yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 9, 2009
Really great solid recipe to either follow exactly or improvise upon. I used shredded mozzarella instead of cheddar and let the soup cook the mushroom instead of pre-sauteing. Also used white mushrooms instead of portobello. Very tasty and even the kids liked it!
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Cooking Level: Expert

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 2, 2009
We enjoyed this soup, the only change was I didn't have portobellos so used creminis, and added a couple shakes of Dizzy Pig Dizzy Dust (my favourite BBQ seasoning) for a little added flavour, and it was great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 1, 2009
This is a very good potato leek soup recipe. We used dehydrated mushrooms of mixed types, added to simmer for the last 10-15 minute of cooking, and it came out delicious. I am not going to give this five stars because the effort doesn't totally justify the reward. You can make a very good potato leek soup with just a few minutes invested and this takes substantially more work.
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Cooking Level: Expert

Home Town: Fulton, New York, USA
Living In: Ashland, Massachusetts, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 26, 2009
This recipe has too much going on. When I ate it, I felt like it was a combination of cream of mushroom and potato leek soup...with some random cheese thrown in. the flavors didn't complement each other well at all. I will definitely stick to the ham and potato soup recipe from this site. It is easier to prepare and so much tastier!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 9, 2009
We really liked this-it's nice and hearty.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 31, 2009
I'm giving this recipe three stars because the soup didn't have enough flavor for me. It was pretty bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 8, 2009
Very good recipe. I will definitely repeat this recipe. MY Additions cubed saute chicken and shallots. Crimini Mushrooms instead of portabello.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 10, 2008
Skipped the mushrooms (not a huge fan) but was still delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
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Reviewed: Nov. 17, 2008
When I first made this soup I didn't fall in love with it - but for leftovers the next day it was very good. So I recommend letting this one sit for a little while to meld the flavors.
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Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 6, 2008
I made without mushrooms - great flavor and easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 28, 2008
Wonderful flavour. I doubled the recipe and added bacon and leftover chicken (I did cut back on the butter since the bacon added fat).
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 14, 2008
I chose this recipe because the potatoes were mashed vs. cubed. Wonderful taste! My 6 year-old and his friend gobbled it up. Didn't change a thing.
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nik

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA
Living In: Concord, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 14, 2008
I replaced the potato with cauliflower and it was still delicious and it took less time to cook too. I added less water and I blended mine into a puree. I doubled the mushrooms and added them just before serving. Wow! I think this was the best soup I've ever made. My husband devoured it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 25, 2008
I used veggie broth instead of chicken (2 cans and skipped the water), doubled the mushrooms and sauteed them with the leeks, and added defrosted broccoli after the soup had been simmering about 45 min. I pureed about 1/3 of the soup instead of lightly mashing it and it gave it a nice thick texture. Will definitely make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 6, 2008
Yum! Yum! Yum! I added all of my veggies on the first step, including some chopped up brocolli and an onion. I also used a submersion blender at the very end to puree the soup slightly, which gave it a thicker texture. I cut back on the cheese, and still, this was a winner!!
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Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA
Living In: Dalton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 27, 2008
Using this and a recipe I had in a book from Culinary school, I didn't use any of the fat, sliced the leeks thinly, diced the potatoes and didn't mash them, didn't use mustard, and added shrimp at the end. We make it all the time.
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Cooking Level: Expert

Home Town: West Fargo, North Dakota, USA
Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Photo by Pam-3BoysMama
Reviewed: Jul. 12, 2008
I liked this and my inlaws loved it so it gets five stars. A keeper!
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 22, 2008
GREAT SOUP DIDN'T CHANGE ANYTHING!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 4, 2008
Absolutely wonderful! This is now going to be a favourite in our house :) I didn't have celery salt or parmesan cheese, but this turned out beautifully.
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Cooking Level: Expert

Home Town: Yio Chu Kang, North Region, Singapore
Living In: Quartz Hill, California, USA

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