Reviewed: Sep. 25, 2006

It was really good! I saw some reviews that it was to thick. I automatically modifed so I didn't have that problem. The basic recipe is sound with less potato. I also added dill. And I added the leek tops to the boiling potatoes and discarded after they were cooked.

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DBDESIGN

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Reviewed: Feb. 16, 2006

Would make good mashed potatoes- still WAY too thick, even after adding a cup of milk. Will not make again

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JenniferJP

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Reviewed: Jan. 31, 2006

This soup is great! It is *really* thick, though. I used only 4 lbs of potatoes and still had something close to mashed potatoes until I added more wine (for a total of 1 C). The wine was a nice touch, though, and we ate it with parmesan and bacon bits. Even my boyfriend - who hates soup - raved about it.

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Jess

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: South Bend, Indiana, USA

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Reviewed: Jan. 14, 2006

Skipped the butter and wine, but added milk and parsley,herbs, parmesan for flavor and husband loved it! Very simple!

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nicolelee001@yahoo.com

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Reviewed: Nov. 9, 2005

Excellent Recipe. I used a 1/4 c butter and an entire cup of chardonay. I believe the wine really sweetened the soup. Simple and easy. I will be making this soup again soon!!!!

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bmyers

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Reviewed: Oct. 25, 2005

This soup was really good! I substituted olive oil for about 1/2 the butter. It was still great!

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lilaa

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Reviewed: Jun. 19, 2005

this soup was good. my husband didn't seem too impressed. i enjoyed it but i doubt i'll ever make it again. i didn't think that it was "rich" at all. i cut down on the butter and the soup was definitely thick and creamy-ish but i wouldn't say rich. also, i used about 4 leeks and i'm glad i did because 2 just didn't seem like it would cut it.

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BEAUANDLILYSMOM

Cooking Level: Intermediate

Home Town: Exton, Pennsylvania, USA

Living In: Fort Myers, Florida, USA

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Reviewed: May 5, 2005

Yum. And so so easy to make. Loved the wine with the leeks. Very good flavour. I also added garlic with the leeks, and used cheddar cheese on top when it was done. mmmmm.

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ANGJOHN1

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Reviewed: Mar. 23, 2005

We thought this was awesome. I made it last night and my husband and older daughter loved it. The younger kids didn't rave as much. I used vegetable stock (didn't have chicken) and 1/4 cup butter- all I had on hand. After the potatoes were done, I used a potato masher to smoosh them and kept some chunks. I had some today with bacon and romano cheese on top. Excellent recipe, Eleanor!

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LIZ1888

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

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Reviewed: Mar. 22, 2005

Maybe we did something wrong, but I don't know what. It was just okay.

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BrandonsMom11197

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2005

I was skeptical too, even when it was done. It looked like mashed potato soup! But this was really good and even better when reheated after sitting in the fridge overnight. I put in three leeks and didn't need to add additional broth.

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DWOOD6

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Reviewed: Feb. 14, 2005

I halved this recipe and my son and I really liked it. I did have to add extra broth. I will make it again, but add another leek. Thanks!

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EK53

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Reviewed: Feb. 9, 2005

It's such a simple recipe I was skeptical. It was beyond amazing...YUM.

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WENDALYNN

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Reviewed: Jan. 25, 2005

What an easy & yummy recipe! I too reduced the amount of potatoes to about 3 lbs and used 4 leeks. Shredded paremsan was a nice touch.

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SHELLY2332

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Reviewed: Jan. 20, 2005

Comfort food at it's best. I added an extra leek and needed to add extra broth to thin it out a bit. I also added garlic when cooking the leeks. I used a hand mixer to puree the potatoes right in the cooking pot. So easy!! Both my husband and I loved it!!

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SWEETANGEL69

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Reviewed: Dec. 6, 2004

So easy and delicious. Like many, I halved the recipe and I used a hand mixer. I also added a chunk of tofu which didn't affect rhe flavor/consistency (I added a bit more broth) and that adds a ton of protein. Might add some broccoli next time too for variety.

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little_cinnamon

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 6, 2004

Excellant.Served the soup to four of are friends and everyone had seconds.Also I was asked for a copy of the recipe. Thanks again.

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PETE10

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Reviewed: Oct. 23, 2004

I made half the recipe and used homemade vegetable broth. Making the broth gave me a chance to use up some vegs I had in the fridge. I didn't garnish it with fresh parsley (as I had none) and the taste was great. The wine, butter and leeks really made the recipe. I really enjoyed this soup and would definitely make it again. I wish I had made more.

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MASON204

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Reviewed: Oct. 21, 2004

This makes a great soup! I didn't use a processor, just mashed the potatoes in the pot with the broth. Next day it was very thick - I think if you don't add all the broth, this recipe would make the best mashed potatoes ever!

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MADBALL

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: San Marcos, California, USA

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Reviewed: Oct. 20, 2004

This was easily the best potato leek soup I have tasted. My boyfriend made the recipe with vegetable stock and did not puree, only mashed the potatoes. I think he also used more leeks than potatoes in this one. Also, I would say that it is important to use a drinking quality wine.. I suggest a Sauvignon Blanc from New Zealand. It really does make a difference. It was wonderful on a cold night!

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