The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 22, 2009
My 15 year old picky daughter always begs me to make this. Not a recipe for those on a diet, but wonderful on a chilly day. I make this for church gatherings and have passed the recipe on to others.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Quakertown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 17, 2009
I loved this soup. I did change it up a little. I omitted the cornstarch and cream. I used only 1/2 the butter and when I added the broth, I grated in 1 clove of garlic. After simmering, I stuck my stick blender in the pot and made it creamy, without the cream. Delish!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 16, 2009
I combined three Potato and Leek soup recipes from this site, It turned out great and the leftovers were even better than the first night.
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Cooking Level: Intermediate

Home Town: New Delhi, Delhi, India
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 1, 2009
Great hearty soup. Added a leek and about 4 bulbs of green garlic to the sauté. All that butter is great for sautéing, but it's pretty excessive in the finished product. I skimmed quite a bit off the top using paper towels.
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Cooking Level: Intermediate

Living In: Berkeley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 29, 2009
I've made this twice and loved each time. The only differance is that I thicken by adding 2 tbs flour to the leeks and butter before adding broth and use evaporated milk instead of heavy cream. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Jan. 29, 2009
An excellent, healthy soup. I cut the butter in half and added parsley, cumin and Maggi seasoning. Pureed with hand blender but left some bigger pieces. Topped it all off with grated cheese and bacon.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 28, 2009
I halved the butter as directed in the amended instructions, but still ended up with a buttery film on top. It tasted good, but I don't think that much butter was necessary. So next time I will half it again. I think I used half and half (I made this a couple of weeks ago and have forgotten!) and it was yummy and creamy, but you could probably cut fat by using 1/2 half and half and half milk. I also added LOTS more leeks, and I didn't think it was too leeky. I served it with cheese on top. Creamy and yum!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Missoula, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 25, 2009
Outstanding and simple. I have never liked onions, but after trying this potatoe Leek soup I found that I absolutely love leeks. They are velvety smooth and have a very subtle comforting flavor. I cut back on the butter, used 1/2 and 1/2 and I added some corned beef, but this is perfect as is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 21, 2009
This soup is easy and delicious! I made a few changes by using only 1/2 stick of butter and light cream instead of heavy, also an extra leek. After cooking, I blended the soup so there wouldn't be such large chunks, but left it a little chunky. It turned out great! I like to add a few dashes of Tabasco and it may be good with some real bacon bits. I might follow another review and make some into clam chowder. Thank you for an awesome recipe!
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Cooking Level: Intermediate

Living In: Bridgeport, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 19, 2009
This was a very tasty soup. I didn't have enough chicken stock so I used a little white wine to make up what was short. I did add a little onion powder as well. I think next time I will thicken it a little more, (personal taste). Thank you for this recipe.
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Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 11, 2009
This was my first time making this type of soup and I have to say I did not care for it. There was so much butter, that there was a layer of grease on top! Also, it was very watery. Not sure if it was this recipe, or just the type of soup I do not like. My husband, however, asked for seconds.
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Cooking Level: Intermediate

Living In: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 6, 2009
This is pretty good. I used 1/2 the butter and milk instead of cream. I added bacon and cheese. I might make it again, couldn't really taste the leek. :/
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 30, 2008
Good soup...great base to add other things I added some ham and green onions. Instead of cornstarch I added powdered potatoes to thicken before I added the cream (half and half) I only used margarine instead of butter and only a fraction of the amount about 3 tbs Next time i think cauliflower would make it even better!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 27, 2008
i added some chicken and bacon bits which made it perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 20, 2008
I made this recipe as others suggested with half and half instead of heavy cream and half of the butter and it was AWESOME!! I will definitely make this soup again, it's a new favorite. Thank you for sharing.
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Cooking Level: Intermediate

Living In: Oakdale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 17, 2008
This was really good!
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Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA
Living In: Billings, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 10, 2008
I was hoping for leftovers for the next day, but it was all eaten on the day I made it. I used 1 stick of butter and non-fat half & half. Next time I will make a double batch so I can try it the next day.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 5, 2008
Super easy and a family favorite! Cut butter in 1/2 and use 1/2 and 1/2 to reduce fat content - for variety add about 2 cups sharp cheddar!
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Cooking Level: Expert

Home Town: Reno, Nevada, USA
Living In: Cottonwood, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 30, 2008
This soup was a hit! I will admit though that the butter should be cut in half, as I could taste the butter in the soup..and I used half and half this time...probably will reduce that to evaporated milk next time...I did add some garlic and half of an onion as well...overall the soup was rich, creamy, and very comforting!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 30, 2008
I combined the fat-free half and half (not cream) with the cornstarch and added them after combining the potatoes and leeks. I let the soup boil for about 5 minutes, then pureed it with an immersion blender. I also added white pepper and a little nutmeg, as was suggested by other reviewers. It turned out excellent and there was none left!
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Cooking Level: Expert

Living In: Litchfield, New Hampshire, USA

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