The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Expert

Living In: Spencer, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Intermediate

Home Town: Vista, California, USA
Living In: Springfield, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 17, 2009
awesome! I made it last night and my little picky eater was asking for seconds!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Intermediate

Home Town: Bettendorf, Iowa, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 11, 2009
Delicious! I added a clove of garlic, pressed, at the same time I added the potatoes, just because I'm a garlic lover. Other than that, I followed the recipe as written, and it was both easy and very tasty!
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 9, 2009
We look forward to fall to make this soup, when we get leeks as part of our share from a community-supported agriculture program with a local farm. YUM!! I often use a little less butter than the recipe calls for, and use an immersion blender at the end to blend in the potato chunks, and serve with sour dough bread for dipping.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 25, 2009
Delicious! Didn't use yukons but tasted great anyway. I would probably use less butter next time. Finished product was swimming with 1/4" of butter on top.
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Cooking Level: Beginning

Home Town: Tehachapi, California, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 23, 2009
Thanks to Julie for this great recipe. I followed some others and used half & half instead of cream. I also added garlic and Tabasco sauce. Then I hit it lightly with the hand blender just before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 22, 2009
One of our family's favorites!!! Even our 1 year old loves it! I always make a huge batch-I use a whole 5 lb. bag of butter potatoes and 2 med. sized leeks. After cooking the leeks in 1 cup of butter, I thicken with ~6 tbsp. flour mixed in ~2 cups of broth . Then I added the rest of the 48 oz. can of chicken broth and potatoes. Once they were soft after simmering a while, I blended with a hand-blender until smooth, mixed in about 2-3 cups of whole milk, and seasoned with salt and pepper. Absolutely delicious every time and great to freeze for later! Thanks so much Julie for the great recipe!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 16, 2009
we loved this but there were wayy to many leeks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 15, 2009
This was so simple and is SO VERY good! When I got where you add the potatoes...I realized it did not say to add 4 but 4 cups...who does that?! which hung me up for a bit...no way I was going to put the potatoes in water in a measuring cup to find 4 cups...so I just eye balled it (about 4 medium potatoes). This is an excellent recipe, thank you so very much Julie for sharing it! BTW, I used half the butter and ALL the cream!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 14, 2009
Very tasty! I too reduced the amount of butter to 1/2 c like other users and added a bit of garlic while cooking the leeks in butter. Didn't have any cream, so opted for milk and added a bit more cornstarch to make it a bit more thick. Pureed it with a stick blender before serving. My guests loved it! thank you :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 13, 2009
Absolutely wonderful! I did use whole milk and it was sooooooo tasty!
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Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA
Living In: Oswego, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 2, 2009
This was really great and easy to make. I didn't have the Yukon potatoes, but following Julie's advice, I halved the butter and used half-and-half. It was still wonderful, but I think next time I may use the heavy cream-I would've liked it just a little heavier. I may also try making it with a roux vs. the cornstarch. This is the sort of recipe that is great as is, but makes you want to experiment a little :)
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Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 1, 2009
We loved it. Blended it all until very creamy texture and even the kids liked it.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 29, 2009
Very nice/comforting, but 1 cup butter is way too much: I used 1/2 cup butter, 4 leeks instead of 2, and used half-and-half instead of heavy cream... and it was still super rich! After it was cooked, I blended 1/4 of the soup in blender, then added it to the remianing soup, because we like chunks in it. The blended quarter thickened it overall nicely, and it became like a delicious thick chowder with chunks, YUM!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 28, 2009
Very much like Julia Child's "Potage Parmentier". Very hearty and unbelievably easy. Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Indianola, Mississippi, USA
Living In: Edmond, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 4, 2009
This was phenomenal!! Probably the best potato leek soup I've had. I followed the directions exactly and it turned out great. I think next time I might try adding some cheese to it. Great recipe!! Thanks!!
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