Reviewed: Feb. 28, 2008

I used half the butter and half-and-half instead of heavy cream. Then added 2 extra leeks and 4 pressed cloves of garlic. Definitely needs a fair helping of salt and pepper to taste. But fantastic result, love this soup. Excellent with a crusty, chewy baguette.

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toemoss

Cooking Level: Intermediate

Living In: Key West, Florida, USA

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Reviewed: Feb. 23, 2008

This has become a staple in my house. It's quick,easy,and tastes great! Be careful though this recipe is high in the fat content. It's the perfect cold day soup though. Try it you'll love it!

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RobertSRQ

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Feb. 9, 2008

This soup is delicious! We made a few changes: We used vegetable broth instead of chicken. Instead of cornstarch, used the same amount of all-purpose flour. Definitely needed some salt for taste at the end, but it was fantastic!

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Bee

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Reviewed: Feb. 2, 2008

Wonderful soup. It was so simple and easy, my husband and I made it together and he actually liked it! I finally found a soup he will eat! Great for picky kids too.

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Daisy

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Reviewed: Feb. 1, 2008

This was wonderful!!! My husband is a very very picky eater and he loved it! I added minced garlic to the leeks and used 1/2 cup of butter and used whole milk instead of cream. Also, to add protein and make it a meal, I added crumbled Italian sausage. Delicious!

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Jenn

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

This was delicious and so easy to make. I didn't have any heavy cream and just used low-fat half-n-half, which tasted fine. I think next time I will use other reviewers' recommendations of cutting the butter back by 1/2. It did seem to have more than it really needed.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 19, 2008

This is a wonderful soup for a cold day. I did use half the butter and added a few cloves of garlic and an extra leek.

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wcburton

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

Not good. I halved the butter and did 1/2 and 1/2 instead of heavy cream. I also added a few more veggies and rosemary. Nothing helped. All it tasted like was grease and chicken... will not make this again.

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Julia

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Reviewed: Jan. 15, 2008

This was ok. Way too much butter for my taste. I won't be making this again.

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moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 13, 2008

My family loved this recipe. I served it with crumbled bacon, cheddar cheese, and chives. I will definitely make this again. It was the perfect meal for a cold and snowy night. Thanks for the recipe!

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CANDYBEE

Cooking Level: Intermediate

Home Town: Noblesville, Indiana, USA

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Reviewed: Jan. 13, 2008

Very nice soup. I used whole milk instead of the cream and mashed some of the soften potatoes. I used white pepper, touch of cumin and some rosemary just because I like those flavors. It's a very good soup. Oh, and I put some garlic in with the leeks and didn't really need all that butter. A couple tbsps was just fine.

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Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 12, 2008

We enjoyed this very much. I did add 1 more leek than the recipe called for and it was delish! I didn't mash any of the potatos or blend any of it (as otrher reviewer's did) and felt that it had a great consitatancy. Thanks for the recipe.

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happykid

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Jan. 8, 2008

This recipe was not bad. Made some changes too. Added portobello mushrooms, 2 stalks of celery, parsley, onion powder, 3 slices of bacon, used 1/2 and 1/2 instead of heavy cream, etc. Blended most of the soup at the end to give it a creamy texture but left some chunks to give it some heartiness. I guess my disappointment was really due to I specifically wanting a leek soup recipe, not a combo. I probably will not make again due to the fact that my husband complained it was not my original leek soup, UGH, for the love! ;)

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CFUCHSLAO

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Hato Rey, San Juan, Puerto Rico

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Reviewed: Dec. 30, 2007

It's been quite some time, since I last had a good serving of Leek and Potato soup. This recipe, was very simple and quick to prepare. Once done. It was simply delicious. Looking forward to the leftovers tomorrow.

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Ray

Cooking Level: Expert

Home Town: East York, Ontario, Canada

Living In: Bowmanville, Ontario, Canada

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Reviewed: Dec. 30, 2007

Wow! Very tasty recipe. I used 1 cup 2% milk and 1 cup heavy cream. Next time I'll just use the heavy cream. It really does need it in my opinion. I only had two small leeks so I'll make sure I get bigger ones or use 3 of the small ones next time. Make sure to tast as you season so you don't use too much salt. I was surprised how much fresh ground white pepper this needs. The family loved it and it's a keeper for sure!

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MrHappy1353

Cooking Level: Expert

Living In: Frontenac, Missouri, USA

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Reviewed: Dec. 27, 2007

ok I didn't used yukon potatoes. I also diced onion and garlic and threw it in with the leek...I found this recipe to be too creamy for my taste. My mum LOVED it tho. I will make it again but maybe put less cream or swap it for something else.

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KYLIEHINE

Cooking Level: Expert

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Reviewed: Dec. 21, 2007

excellent. The butter was a little much and I added more leeks to add to the volume! Loved it!

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GoodMerritt

Cooking Level: Expert

Home Town: Monterey, California, USA

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Reviewed: Dec. 2, 2007

This soup was really terrific! Can't wait to make it again!

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LAURARICE

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Reviewed: Nov. 10, 2007

Great recipe that even my 2 1/2 year old and 6 year old would eat. I did tweak it a little. I used a lot less butter, used 5% cream (1 cup) and 1 cup of milk instead of the 2 cups of heavy cream. I also put in crumbled bacon and towards then end I lightly mashed the potatoes. I also used sea salt for flavouring. Very, very nice.

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KSHIPLEY

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Reviewed: Nov. 5, 2007

It's bonfire night here in England (Guy Falkes night) and there was a firework display in the park next to my house. So I made this up with my hubby's home grown veggies to eat outside whilst we watched the fireworks. Wow! It was absolutely fabulous. The only change I made was to use 1/3 Double (Heavy) Cream and 2/3 semi skimmed milk. But even so it was very creamy and incredibly tasty. It went really well with my freshly baked crusty bread. This is a definite keeper and I'll bet you I'll cook it again for the same night next year. Thank you Julie.

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