Reviewed: Jun. 4, 2006

So delicious. I made a few changes too: I used vegetable broth instead of chicken, and sauteed the leeks in one half cup of butter instead of the one - it turned out fine. Thanks for sharing!

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COMET98

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Reviewed: May 8, 2006

This was my first time using Leeks. Loved it and it smells so good while it's cooking up.

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LORIPENHA

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Reviewed: Apr. 12, 2006

Not the best potato soup that I've had but it was ok. I'm curious how the picture of the potato soup came out white. After I added the chicken broth the soup turned brown. After adding the heavy cream it still didn't turn white. It looked more like gravy than potato soup.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 7, 2006

Absolutely delicious! Fast and simple.

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SCHLARGENFROG

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 29, 2006

Actually left out the cream and it was amazing.A nice basic soup

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Diana

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Brantford, Ontario, Canada

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Reviewed: Mar. 28, 2006

I made this for my husband on St. Davids day (English) and he loved it. Will definitly make again.

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Vim

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Reviewed: Mar. 27, 2006

Like others who tried this recipe, I reduced the butter, used 1/2 and 1/2 rather than cream and added celery. Deliciously comforting. Thanks for the recipe!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Mar. 21, 2006

I added celery and used half and half, the starch from the potatoes will naturally thicken this soup so heavy cream is not necessary.

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JENN_77

Cooking Level: Expert

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Reviewed: Mar. 12, 2006

Everybody in the house loved the soup. I used fat-free half and half, 3/4 of the butter (will probably half next time) and added some minced garlic to the leeks. We left some potatoes chunky and pureed some. Will definitely add to my personal recipe box.

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SEVEN_STOKES

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Reviewed: Mar. 10, 2006

I made this yesterday and liked the results. I made a few minor changes to the original recipe however. I did 1/2 cup butter, 1 cup evaporated milk & 1 cup half & half instead of the heavy cream, red potatoes with the skins on and added a bit of minced garlic (per another reviewer). I still think that's sticking fairly close to the original recipe, but with less fat & calories.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Feb. 23, 2006

Excellent recipe. I used half and half and used half the butter. I also added a handful of cheddar cheese to the end of the leftovers to make potato cheese soup.

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Autumn

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Reviewed: Feb. 17, 2006

amazing

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MADDYV

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2006

This came out great. I only used a half stick of butter and I substituted the heavy cream with evaporated skim milk and you would never know the difference. I also used an immersion blender to puree everything after the potatoes were soft because I prefer a creamy potato soup instead of a chunky one (Although I did separate out some of the leeks first to leave them whole). I will definitely be making this again. Thanks for the great recipe.

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Mel T

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 10, 2006

I cut the butter in half and mashed the potatoes right in the pot, as my husand doesn't like chunks of potatoes. It turned out pretty good. I froze the remaining soup. The next time we had it, I added 1 large can of Chunky New England Clam chowder and 2 cans of minced clams-juice and all. I liked it more this way plus an easy way to make New England Clam Chowder.

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ELawson10

Cooking Level: Intermediate

Home Town: Hackensack, New Jersey, USA

Living In: Coralville, Iowa, USA

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Reviewed: Feb. 8, 2006

Eating this soup was a lot like drinking out of a grease trap.

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ORIARES

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Reviewed: Feb. 1, 2006

This was excellent. However, I almost burned my leeks, but thankfully it still turned out delicious.

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SJSELS

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Reviewed: Jan. 26, 2006

This soup was easy and tasted very good, I will cut the butter a bit next time cause I think its too much but hope it wont cut the flavor. I served with some crusty bread(minus butter)and a small tomato salad. The true test is hubby went back for seconds so that says its good.

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Jean

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 25, 2006

This was very good. I loved that it had chunks of potato which you usually don't have in potato soup. It always ends up being creamy.

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LIZZYBACH

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Jan. 22, 2006

It was great! My husband added just a bit of chili powder to give it a little heat because we love spicy foods.

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JILLCORSON

Home Town: Temecula, California, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 21, 2006

Quick and easy, particularly if you can find someone to prepare the potatoes while you're working on the leeks. We added a little Tobasco and white pepper for flavor and topped the bowls with sour cream. Used only 1/4 cup of butter and that was sufficient. Enjoy!

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