Reviewed: May 22, 2005

Excellent! Normally, I avoid anything marked "low carb" like the plague, but gave this one a shot. Every time I make this, I'm honour bound to bring some in to my staff, as they absolutely LOVE it. If I don't have three leeks, I substitute an onion. I also increased the garlic (well, doubled it, really) because I love garlic. It's fantastic!! Thank you for sharing the recipe!

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Reviewer:

Katzen

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 19, 2005

INSTEAD OF VEG. BROTH I USED CHICKEN BOULION CUBES AND ENOUGH WATER TO MAKE BROTH, INSTEAD OF FRESH LEEKS I USED KNORR LEEK SOUP MIX. DID NOT ADD ANY MORE SALT. IT WAS EASY AND TASTY. A DEFINITE MAKE AGAIN!

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Reviewer:

GILUVMONEY

Reviewed: Mar. 15, 2005

This soup is great! I use the Campbell's low sodium chicken stock and also add a handful of lowfat cheddar cheese after pureeing the veggies and it tastes wonderful.

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Reviewer:

CANADIANKIM

Reviewed: Jul. 1, 2005

WOW!!! This was awesome, My whole family couldn't get enough. You could totally get away without adding cream for a healthier version. It was even great chilled for a summer soup! Needless to say it's a definate keeper

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Reviewer:

kraftykitti

Cooking Level: Expert

Living In: Temecula, California, USA

Reviewed: Oct. 31, 2005

I substituted skim milk for the heavy cream and it turned out great!

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Reviewer:

DONNA_JEAN

Reviewed: Dec. 18, 2005

This is a great soup. Everyone loved it. Just a couple of things I did differently from the recipe: used chicken bouillion, left the vegetables chopped - did not blend them. Oh, and I didn't add the cream to the whole pot, just to my bowl. This ended up cooking about 20 minutes longer than the recipe calls for but the vegetables didn't turn out mushy. It's a favorite that will be made repeatedly. Thanks for sharing.

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Reviewer:

Siouxzeequeue

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Jan. 2, 2006

I love this soup and have it for lunch nearly every day. The texture is a bit more thin than a Potato and Leek Soup but that is to be expected in a low carb version and the flavor is outstanding. I now make it with 6 cups of broth instead of 8 but it's great either way. I also wanted to mention that if what you want is potato and leek soup then MAKE potato and leek soup and refrain from giving this recipe a low score because it isn't something that it never claimed to be. It's not rocket science people. Really. Thanks for the recipe!

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Reviewer:

HOLLYFAE

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Reviewed: Jan. 30, 2006

Wow, what great flavor for us low carb people! I agree with Hollyfae...this isn't potato soup, it has way more flavor! I also cut broth back and added a bit more cream, yummy!!!

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Reviewer:

WINDHORN

Reviewed: Oct. 31, 2006

I love home made soups I got into it when I went to the Dominican Republic. Every day they had fresh soups. This one is absolutely fantastic it is delicious. Thanks

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Reviewer:

HAROLDJENKEN

Cooking Level: Expert

Home Town: Whitehorse, Yukon, Canada

Living In: Campbellford, Ontario, Canada

Reviewed: Jan. 13, 2007

I really liked this! I am watching my diet so I used nonfat milk and thickened it with a little flour. I also used sodium free low fat chicken broth in place of vegetable broth. I think you could play with this recipe and really have fun! I like the texture and I will definately make it again!

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