Reviewed: Oct. 1, 2011

This is by far the best soup. So easy and delicious. I used only 4tblsp. Of butter and 1 cup cream and 1 cup skim milk!! Better The next day!!

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Reviewer:

AANTIE

Reviewed: Sep. 30, 2011

Amazing! I have been trying to go more "veggie" for awhile ankd this is awesome! Changed chicken broth t veggie and voila! Simple and delicious. Le Seemed butter to 1/4 c to make it uber healthy. Highly recommend.

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Reviewer:

Mel R

Reviewed: Sep. 25, 2011

The soup was fantastic, every last drop went at our Oktoberfest party. Like others, I substituted 1/2 c margarine for butter, and 1 cup skim milk + 1 cup light cream for the heavy cream. I also used vegetable broth (vegetarian), but put bacon, cheddar and parsley on the side (which was also popular!).

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Reviewer:

rooindie

Reviewed: Sep. 20, 2011

This soup was a big hit for Sunday dinner! I did cut the amount of butter in half and used half and half instead of heavy cream. The soup did improve a thousand times over when I decided to puree it in the blender. My brother, who doesn't even like soup, raved about this. Will definitely make again!

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RNBflo722

Reviewed: Sep. 14, 2011

SO good, so simple. I also used just a 1/2 stick of butter. Great recipe, thanks.

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Cooking Level: Intermediate

Reviewed: Sep. 14, 2011

I thought the soup was good, but not anything different from any other potato soup. The leek flavor was weak, so I am thinking I will add more if I make it again.

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Reviewer:

Cottagelady

Reviewed: Aug. 31, 2011

Fantastic! I used half and half and 1/2 cup butter. It Was extremely flavorful. We ate it with sourdough baguette bread. I even made chips from the potato skins (I felt inspired lol).

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Reviewer:

flavor7

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Aug. 15, 2011

This was nothing special - and way too much butter, meaning way too salty as well. Good starting place, but needs some messing with.

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Reviewer:

ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

Reviewed: Aug. 14, 2011

Pretty tasty soup. As is, it is a little bland, but I added about 1/4 vermouth and 1/2 tsp celery seed and it perked up. I also added an ear of roasted corn and a couple of celery ribs since we had some in the fridge.

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Reviewer:

Courtnes

Cooking Level: Expert

Home Town: Riyadh, Ar Riyad, Saudi Arabia

Living In: San Leandro, California, USA

Reviewed: Jul. 29, 2011

My family and I love this recipe, so much in fact I don't know if it's better the next day because there are NEVER any leftovers! I even goofed on my first attempt at this recipe, almost completely forgetting the cream, yet it still came out wonderful. This recipe is a definite keeper.

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