Reviewed: May 9, 2012

Yum! A favorite for my family. I never seem to have any wine when I am making it and I'm sure it would be even better if I did!

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Reviewer:

April

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Delton, Michigan, USA

Reviewed: Mar. 14, 2012

We liked this recipe and I will make again, if we have guests who can not have dairy. I wanted to make a leek soup with no dairy. I only used 3 lbs of potatoes and I still had to add 1 more cup of broth to get it to a nice thickness. In the end it still felt like it needed a little something...maybe garlic. I did use a little oil instead of the butter.

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Reviewer:

Seeshell

Cooking Level: Expert

Living In: Palm Springs, California, USA

Reviewed: Mar. 9, 2012

Really liked this a lot! I omitted the butter and put 1/4c olive oil instead. I also added only 1/4 c half and half. I don't miss all the heavy cream of the "creamer" versions. Still lower in calories. Will make again.

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Reviewer:

RouxZQ

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Cooking Level: Intermediate

Home Town: San Bruno, California, USA

Living In: Valencia, California, USA

Reviewed: Mar. 4, 2012

Great soup! I made this for a church supper (40ish people) and it was well received. I thought I made enough to be able to take some home to freeze, but alas... no such luck. My 8-year old kept coming back for more and more. :)

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Reviewer:

Marthie

Reviewed: Jan. 16, 2012

This was really yummy, kind of like baked potato in soup form. We added cheddar cheese and the kids were thrilled. I will say the only problem is that is a really time consuming process to make it and requires quite a few pots and appliances, so it is a lot of clean up for soup.

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Reviewer:

IMATD

Reviewed: Dec. 27, 2011

As-is, the potato-to-broth ratio is way off, and the leek flavor is barely noticeable. However, I love the idea of a vegan leek soup, so I will try again. Next time I will do as others suggested; reduce the potato, increase the broth, double the leeks. NOTE: I also skip the half-cup of butter for a tablespoon of EVOO and frozen leeks from Trader Joes.

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Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Dec. 27, 2011

this soup was so thick that I had to add liquid every time I wanted to eat it. It was more like a potato leek massh. Yummy, but not a soup.

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Reviewer:

nancy

Cooking Level: Expert

Reviewed: Nov. 29, 2011

This soup is very delicious. I made minor changes, but can tell it would be delicious on its own - I was eating this as a meal so added a bit more to it to make it heartier. I also had to use extra broth, though. And I didn't peel the potatoes, because I'm a rebel.

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Reviewer:

pixi

Cooking Level: Expert

Reviewed: Oct. 25, 2011

This was tasty, but not outstanding. Maybe this is a nostalgia item and I don't have the right nostalgia for it. I first tried potato-leek soup at an upscale restaurant and thought, "Eh, it's ok, I can do better." I didn't really do any better. I added some garlic, but that's about all. Don't get me wrong, it's tasty, but it's not drop-everything-it's-dinnertime good. Also, I found the ratio of potato:liquid to be off and had to thin it a bit with more chicken broth, so keep that in mind. Thank you for the recipe!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Sep. 30, 2011

So so yummy. I followed another's advice and subbed out 1 lb of potatoes for carrots. Cooked them with the potatos. Used hand mixer to puree and was sure to do only minor mixing b/c the carrots would have turned to color an unappealing orange color if I had fully pureed them. I also found the result to be too thick, so I added about 1/2 to 1 cup of 1% milk (all I had, bet whole would be even better) to thin it out. The flavor and texture was so wonderful.

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