Reviewed: Mar. 20, 2007

Definitely followed others with 1/2 the butter, and used 1 cup heavy cream and 1 cup lighter dairy. Super duper pureed to get all lumps out...delicious! One of my daughters keeps asking me for it again too, so it's a winner.

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MamaLovesCookin'

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Reviewed: Mar. 6, 2007

I used Swanson Organic Vegetable Broth rather than chicken broth the first time I made this. It was delicious as is, but the second time I added a bay leaf, two additional cups of potato, and an extra leek. It was ultra fabulous!

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stelzk99

Cooking Level: Expert

Home Town: Winneconne, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Jan. 11, 2007

Love it, I also followed other suggestiuos and cut the butter to 1/4 cup added bacon and celery. Was a huge hit and I will defiatly be making it again

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mariah

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Reviewed: Jan. 3, 2007

This was very good. I agree with the previous reviewers that this in no way needs all the fat that is included in the original recipe. I used 2 tbsp of butter and 2% milk instead of cream. I also used 4 leeks and new potatoes instead of Yukons. I used my immersion blender after it was done cooking to smoothen it up some but still left some potato chunks. Really delicious.

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CAMEY9

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2006

Yum, yum! I also halved the butter and cream, and used flour instead of corn starch. Creamy, rich flavor. I will use this recipe again! P.S. - We had roasted cauliflower for dinner at the same time as this soup and my husband discovered that dipping his cauliflower in the soup was great too. Next time I make this, I may very well add some roasted cauliflower after pureeing.

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Erin Kueneman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Star, Idaho, USA

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Reviewed: Dec. 19, 2006

MMMM...this soup is so yummy. Thanks for the wonderful recipe. I added garlic in with the leeks and added a dash of nutmeg to mine.

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angellaurie

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Reviewed: Dec. 2, 2006

This was pretty good, however, you can easily cut out a ton of the fat and still have a very delicious soup! I used only 1/2 cup butter and half and half instead of heavy cream and it still came out very rich. Next time, I am using whole milk and only 1/3 cup butter. I also added one cup of sweet corn and a little thyme. The additions really helped round it out a bit more.

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BIOPHILE

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Reviewed: Nov. 19, 2006

This was VERY DELICIOUS!! Creamy and quite tasty. The only variation i added, was melting 2 slices of cheese on the soup when it was finished cooking, and then stirring it in. I had always done that on my own potato soup. But, I loved it!! I highly recommend this recipe.

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missmarple51

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Reviewed: Nov. 15, 2006

Used 2% milk instead of the cream and more leeks. Great recipe!

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Liz-bee

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Reviewed: Nov. 14, 2006

This was the greatest soup I have ever made. The ingredients are so simple, but it's the proportions that are just right. I ended up using a blender to get a smooth consistency for my soup and received rave reviews. Thank you!!!

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Tara

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 26, 2006

I've made this recipe several times and my family loves it!! We had potato leek soup at a B&B in Virginia and this is much better. Hats off to Julie for such a great recipe.

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gingyt31

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Reviewed: Oct. 19, 2006

I used 1-1/2 cups butter and added one clove of garlic to leeks. Next time I will use two cloves. I used homemade chicken stock which I think helped give it a richer flavoer. I pureed the soup and it was a great consistency. Garnished with bacon bits. A big hit for my tiny dinner party.

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annabelle219

Cooking Level: Expert

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Reviewed: Oct. 19, 2006

FANTASTIC! This soup earned rave reviews at my holiday table a few weeks ago. I didn't have cornstarch, so I blended about 2/3 of it and added it back to the pot. It was even better the next day. Thanks for the stellar recipe!

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ChefDiva

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Reviewed: Oct. 18, 2006

Do you think they really mean 1/4 cup of butter? I tried cutting the butter to 1/2 cup, and I still have quite a skin of it on the top! Oh, cabbage makes a great addition to this as well! Yummy!

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eea49

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Reviewed: Oct. 12, 2006

Great soup, not for the folks with clogged arteries! To further add to the heart stopping goodness, add bacon! It was a great addition.

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DEWAR101

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Reviewed: Oct. 1, 2006

I really like this soup. I only use 2 tablespoons of butter and a splash of olive oil to saute the leeks. I added some cayenne for spice which I think it needed. This soup is sooo easy to make and the finished product is really good vs. the lack of effort that it takes. Last & most importantly: Puree!! This soup is much better after a quick run in the processor.

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sdstephanie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fullerton, California, USA

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Reviewed: Sep. 19, 2006

The taste was wonderful but I could not get past the amt. of butter! I took others advice and cut the butter down to 1/2 c. but it was still way too much. I forgot to buy heavy cream so ended up using milk (made me feel somewhat better about the butter) and a little extra cornstrach. It was still nice & thick. Maybe I will try pureeing some next time. Added a small amount of diced carrot for color and made a some bacon to crumble over the top. This was a hit for my boys and has been requested for future soups.

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Sep. 16, 2006

I actually made this soup last fall and am now just getting 'round to reviewing it as I'm looking over my cold-weather recipes. I'm usually not particularly good at soup-making, but this wonderful soup has raised my reputation to new heights! It is lovely! I pureed the soup in a blender and reheated for a smoother texture, but otherwise pretty much followed the recipe. Thanks to the submitter. I shall be making this again and again and basking in the compliments!

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