Reviewed: Nov. 13, 2009

This recipe was wonderful. The only thing I added was mixing the soup up after it was done cooking. I made it nice and creamy. I topped it with a bit of grated cheddar cheese. MMM Good! Thank you for this recipe!

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Cafe

Cooking Level: Professional

Home Town: El Paso, Texas, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 12, 2009

This soup was awesome!! I have a hard time with soups sometimes because I feel like they never have enough flavor but one was really good. I used 1/2 cup of butter and 1/2 & 1/2 instead.

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Sassy3

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Reviewed: Nov. 11, 2009

This is delicious just as printed. All I did was add a tsp. dill weed and an extra leek. It was great and eveyone raved about it.

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scdianne

Cooking Level: Expert

Home Town: Sun City, Arizona, USA

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Reviewed: Nov. 9, 2009

I agree this was great. I disagree withe the 8 servings. This was just enough for my husband and I to have one large bowl each (about 4 cups). I made just a couple changes and additions. I used olive oil to saute my leeks then added about 2 tbsp. margarine (non hydroginated) for some flavor. I also used just under a cup of heavy cream and the rest milk. Add the best addition was about 1/2 cup white wine. This give it one more demension and it was lovely. I do mash my soup. I'm not a fan of this smooth. Personally, I like a little texture. I also use this for my clam chowder with the wine it's superb.

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hmattingly

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Reviewed: Nov. 8, 2009

really awesomerecipe. like other readers I reduced the butter and used low sodium chicken broth (plus some water because my dad has high blood pressure) and used half and half instead of heavy cream. It came out wonderful!

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Koneko

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Reviewed: Nov. 8, 2009

This was so delicious. The only changes I made were to add 5 cloves of minced garlic to sautee with the leeks, cut the butter in half and add about 1.5 more cups of broth to the soup. I will make this again and again, and will use it as a base for all of my cream soups/chowder etc. Next time, I will try using just milk to see if I can cut some of the fat. If I do that, I am sure I'll need to add more cornstarch to thicken up.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 3, 2009

Best Potato and leek soup I've found. I cut down the butter to 3/4, changed the heavy cream to homogonized milk and added garlic and onion powder. Great when it's cold outside!

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svd

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Reviewed: Nov. 2, 2009

Wonderful, simple recipe! I used only 3 T of butter, 1% milk instead of cream, and multi-colored fingerling potatoes for color and variety. Will definitely use this recipe again! Thanks!

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Alisha

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

Yummy. I thought I had heavy cream, but I was out. Substitute whole milk, and crossed my fingers. Mom loved it. Boys loved it. Husband dug it, and I think the only think that would have made it better was the heavy cream. I cut way back on the butter as suggested and only using half. It's a keeper. Thanks

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Marjorie Majors

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

Added Bacon

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turttletoy

Cooking Level: Expert

Home Town: Davis, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Nov. 1, 2009

Yum, what a simple soup but sooooo yummy! perfect as is!

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cutepooka

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Edgewood, Washington, USA

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Reviewed: Oct. 25, 2009

Great recipe! I made some adjustments such as reducing butter to 1/2 C. Instead of heavy cream I used 1 C. half/half and 1 C. milk, which made it not as creamy but maybe a little bit better for you. I also added 3 cloves minced garlic right after sauteing the leeks. Tasted fantastic!

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designlady

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 25, 2009

Good chicken stock made this soup awesome, instead of cream I used milk, it was soupier but tasted fantastic. I also did not use cornstarch and I sauteed the leek with onion and garlic in olive oil before adding the chicken stock and potatoes. Turned out fantastic, thank you!

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halli

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Reviewed: Oct. 25, 2009

Best potato soup I ever had, and certaintly the best I ever made. I didn't have enough yukon gold, so I also used reds.

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Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

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Reviewed: Oct. 19, 2009

This is the second time I have made this recipe. Followed as is (although this time I didn't have yukons on hand and had to sue red potatos). Both time equaled the same results - DELICIOUS! It turns out to be a creamy, filling soup, with lots of subtle flavors that make it a perfect chilly afternoon dish. I paired it with some homemade cheddar biscuits (liek red lobsters makes). Perfect as a meal all by itself!

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Vanessa

Cooking Level: Expert

Living In: Spencer, Iowa, USA

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Reviewed: Oct. 17, 2009

This was really great! Kids didn't like it but that doesn't mean anything! :-) We doubled the recipe since I had four big leeks and then only used 1 1/2 c butter, but we added a pound of crispy bacon pcs. It was great. We also pureed most of the broth and leeks because I wanted to hide the veggies from the kids. Left potatoes in chunks though. Used half and half instead of cream. Really really good!!! What a perfect recipe for a cool day!!

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Charlene1234

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Springfield, Oregon, USA

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Reviewed: Oct. 17, 2009

awesome! I made it last night and my little picky eater was asking for seconds!

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mickey12

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Reviewed: Oct. 15, 2009

Yum! I diced red potatoes with the skin on, like another reviewer, and halved the butter as others suggested. I also used half and half instead of heavy cream. I also added cooked chopped turkey bacon while the soup was simmering, which certainly didn't hurt the soup (but had more to do with me getting rid of a bunch of turkey bacon). I stirred in celery salt, garlic powder, and a small drizzle of Sriracha hot chili sauce. So while this isn't exactly low-calorie soup, it wasn't quite as high-fat as the original recipe would have made it! Very comforting on a cold October night.

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MEIOUSEI

Cooking Level: Intermediate

Home Town: Bettendorf, Iowa, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 15, 2009

I think this is a great recipe! The leeks were very flavorful. The bacon is best when the soup is first made. I have yet to find a soup recipe where the bacon doesn't get soggy after a while.

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Alaina

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Reviewed: Oct. 11, 2009

This was awesome. I followed Julie's ammendments that she added in her review (half and half, less butter) and otherwise stuck to the recipe. My whole family loved it!

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