The reviewer gave this recipe 5 stars. This recipe averages a 4.64 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 29, 2008
I HAVE NEVER LIKED ANY POTATO SOUP EXCEPT MY GRANDMOTHER'S. THIS IS AWESOME.
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Photo by Mathew

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 29, 2008
i made this today...it was pretty good, especially with some crusty bread. next time i make it, i will substitute some of the cream for milk and definitely use less butter. this version was just a little too heavy. otherwise, it was the perfect soup for a cold day.
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Cooking Level: Intermediate

Home Town: Warren, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 25, 2008
This is a 3 star recipe the day of, but a 5 star recipe the day after. It definitely needs time for the flavors to meld and become more complex.
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Photo by KIRSTIN243

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 22, 2008
I am allergic to dairy, so I use non-dairy creamer and non-dairy margarine in place of the cream and butter. I am told that it is just as good as the original! (I make both at parties) Love this recipe!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 13, 2008
This was tasty. I did use green (bulb) onions instead of leeks.
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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 4.64 star rating.
Reviewed: Nov. 5, 2008
This is a great soup. I made the following changes: - reduced butter to just 1/2 cup - added Swiss chard when sauteeing leeks (because I had to use it up) - used 1/2 and 1/2 instead of cream - didn't salt the soup at all since butter and broth was salted I'll make again for sure!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 3, 2008
I think this recipe was great as a jumping off point. Like so many other people I only used half the butter called for and replaced the heavy cream with half-and-half and I don't think the soup suffered any for it. I also added garlic, which is standard for me. I think that the best addition was a heavy dose of white pepper and red chili flakes to contrast with the creamy taste and texture. The next time I make it I think I will add another leek or two as well.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 29, 2008
This is a very quick and easy recipe that tastes delicious. I followed the recommendations for halving the butter and using half&half instead of heavy cream. This is already a repeat recipe for me!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 26, 2008
Fantastic Recipe! The only change I made was I used whole milk instead of the cream and becel margerine instead of the butter. I wanted it a bit healthier and in the end I think the cream would have made it too rich. Thanks for adding this recipe, I'll be enjoying this for years to come!
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Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 19, 2008
Delicious soup. I only used 1/4 cup of butter and 1% milk instead of the heavy cream. Turned out great. We have this soup all the time, one of our favorites. So quick and easy. Thanks!
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Photo by jewel-icious

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 11, 2008
This soup is simple and fantastic. I got comps. from hubby on this. The only thing I did different was to wait until the potatoes were tender to add the cream. I don't think you should boil the cream too long.
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Cooking Level: Expert

Home Town: Woodside, New York, USA
Living In: Lockport, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 8, 2008
Such a wonderful recipe. To cut back on some of the calories I replaced the heavy cream with half & half. It was wonderful. I also cut the butter in half which caused no issues and was a great way to cut out some of the fat. What a great meal to have as a comfort food!
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Photo by Stephanie Huston

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 22, 2008
I used only about 1/4 cup of butter after reading all the reviews. I also used half and half. I LOVE this soup. It is so easy and tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 15, 2008
Great recipe...my first time using leeks. I followed the recipe (with a few additions), and although I used the full amount of butter I will cut it in half next time. I added some minced garlic to it and once everything was soft I used my immersion blender to puree the whole thing. After I had blended it I added crumbled bacon to it. I served the soup with some shredded cheddar cheese on top. My 2.5 year old loved this soup as well as my picky husband, which says a lot. Even though we were full we kept eating it because it tasted so good!
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Amy

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 14, 2008
Awesome!
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Photo by Lady Lerandia

Cooking Level: Expert

Home Town: Bandera, Texas, USA
Living In: North Miami Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 14, 2008
It's really really really really rich
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 14, 2008
Yummy! I had 2 leeks and was looking for a good soup recipe, and definitely found a winner. This soup is also dynamic and other veggies/herbs could easily be added to it. Some changes I made, 1) instead of chicken broth I used 4 cups of water and 2 chicken boullion cubes 2) I used 1 cup of 2% milk to just make it slightly creamy 3) I only used 1/4 cup of butter for the leeks and added 3 crushed cloves of garlic as well 4) I added 1/4 cup of white wine when cooking the leeks and 5) I added about 1 tbsp of dried parsley to the soup, 1 tsp of ground white pepper, and 1 tsp of nutmeg (suggestion by my mother-in-law) and it actually added a nice smoothness as well. Using a wooden fork, I mashed as many of the potato chunks in the soup as I could after cooking it (don't have a food processor yet!) which gave it a nice texture, and I garnished with grated cheese. Will definitely make again with my changes!
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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 7, 2008
Yummy!
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Cooking Level: Expert

Home Town: Tillsonburg, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 10, 2008
Very tasty! I used minimal butter & evaporated skim milk instead of cream and it tasted wonderful. My only word of caution - don't over blend it (I have an emulsifier), it can get a gummy texture.
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