Reviewed: Aug. 28, 2009

Very much like Julia Child's "Potage Parmentier". Very hearty and unbelievably easy. Thanks for sharing.

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Love2Cook

Cooking Level: Intermediate

Home Town: Indianola, Mississippi, USA

Living In: Edmond, Oklahoma, USA

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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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Brandon P

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Reviewed: Jul. 31, 2009

Very delicious!

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joyous!!

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Reviewed: Jul. 22, 2009

Like many of the reviewers, I only used half the butter, and I used half-and-half instead of heavy cream. And it was still really rich! I used russet potatoes, because it was what I had on hand. I think it really would've made a big difference to use yukon golds. Russets are flaky, while golds are creamy, which would go much better with the theme of the soup.

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xiebob

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Reviewed: Jul. 22, 2009

This is a great base recipe! Trying to make it as healthy as possible, I cut down on my butter (using only 4 tbsp), I used 2% evaporated milk instead of cream, and used half potatoes and half cauliflower. I also added garlic powder, onion powder, rosemary, and thyme. Finally, I blended it together to resemble a more creamy soup. It's an awesome recipe to play around with- will make again!

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April672

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jun. 20, 2009

Only changes that I made was to add some roasted garlic. My family loves smooth cream soups and so I use my stick blender to it before serving. My husband added some leftover crumbed brown sugar bacon to garnish on night. I think we may have to make a batch of this along with the soup each time! YUMMY!

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KnitGoddess

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jun. 13, 2009

Delicious simple soup. I used regular milk instead of the cream and it tasted great.

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Rieps

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Reviewed: Jun. 12, 2009

I love the simplicity of this recipe. I added a large clove of garlic, 2 Tbsp. cornstarch, 1/2 cup of non-hydrogenated margarine, 2 organic vegetable bouillons + 4 C water and used soy milk in place of the heavy cream. I also pureed half of the soup (it was SO creamy!) I served this with crusty Italian bread. It was delicious! Thank you Julie :)

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dl6384

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Reviewed: May 15, 2009

This was so delicious and hearty! I also decreased the amount of butter. Added a tablespoon of olive oil and added a dash of the following spices: parsley, basil and rosemary. Following another reviewer's advice, I also added two cloves of garlic (minced). Very tasty! Mixes well with ciabatta bread.

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Christine Cooks!

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Reviewed: May 1, 2009

Way too much butter in the original recipe, for sure. And it could use a bit more seasoning. Great basic recipe to play around with, though -- thanks, Julie!

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karenbee

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Apr. 30, 2009

This is such a nice soup. Very simple and tasty. Didn't have cornstarch, and i halved the butter and cream, was still delicious. my boyfriend really liked the potato chunks (as opposed to pureed soups). perfect with fresh bread.

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baked potato

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Reviewed: Apr. 19, 2009

Not the recipe I was looking for but when I tried it, I could not leave it alone. I added ham the second time but I would not change the base recipe.

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HeadPollock

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Reviewed: Apr. 5, 2009

I made it with 3 leeks and 1/2 and 1/2 but didn't cut down on the butter. What was I thinking? Very, very rich. I also added rosemary, hot sauce and other spices. It was ok - but I don't think I'd make it again.

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Dottie

Home Town: Enid, Oklahoma, USA

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Reviewed: Apr. 2, 2009

This soup was so amazing. I added some extra yellow onions, but I think it would have been amazing either way. Like others, I also added half the butter and half and half instead of heavy cream.

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susanrc

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Reviewed: Mar. 30, 2009

Effortless and delicious. Added chopped leftover cornbeef from our St. Patty's day dinner and was sooooo good! Will definately make again.

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Heather W

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Reviewed: Mar. 24, 2009

fantastic soup. reading advice by other reviewers: i added fresh, chopped garlic cloves (around 4 large ones) with the leeks. i also threw in cayenne when the leeks were almost cooked. after adding the broth: i sprinkled in some oregano. cut the cream by half, and substituted with milk. also, i added a little extra broth! super easy, and so delish...!

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amrita

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Reviewed: Mar. 20, 2009

This soup is AMAZING! I've tried many Leek Potato Soup recipes and this one is definitely the best. I used half&half instead of heavy cream and put a couple cups into my magic bullet (blender/food processer) then added it back to the pot for a thicker texture.

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Lycoris

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 15, 2009

Update: oops, I accidentally rated this one star in my earlier review- so sorry, it was supposed to be 5! 5 big stars for this recipe.

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Katemon

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Reviewed: Mar. 14, 2009

I really enjoyed this soup! I think it is traditionally blended, but I liked it better with some bite. My fav part is the simplicity(even though I made a few changes). I added a clove of garlic and used half the butter and a smidge of bacon grease to saute the leeks. Also, since my husband thinks anything without meat in it is not worth eating (we're working on it :) ) I finely chopped and browned some canadian bacon to top his soup (tip: add a v small drizzle of EVOO and the CAbacon crisps right up) Very satisfying and delicious!

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Brad DeShong

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Reviewed: Mar. 4, 2009

This... was... sensational!! I cup back the butter to only 1/4 cup and used 1 cup half & half and 1 cup 2% milk. It was super rich and thick. Oh, and I also ran it through my food processor at the end for a nice finish. A real keeper! Thanks!!

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