Reviewed: Nov. 8, 2008

Yumm!!! It is so easy and simple to make. I made it according the recipe the first couple of times and then I decided to make it my own. I have tried several alterations and my new favorite is useing white onions. It adds more flavor. This has become a stable in my kitchen and I feel that I will be using this recipe for years and years to come. Thank you!

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mandy

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Reviewed: Nov. 8, 2008

Love it! Is a new favorite! Works great in a crockpot too.

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MegsB

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Reviewed: Nov. 8, 2008

Good! I made it in the slow cooker and in the last hour, i took a cup of the liquid and put it in a saucepan, and added the mixture of flour and sour cream.

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Loriann

Cooking Level: Intermediate

Living In: Loveland, Colorado, USA

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Reviewed: Nov. 8, 2008

A really great soup on a crisp autumn day. Hearty and flavorful, and really easy to make. My family seemed alittle skeptical when I told them mushroom and leeks, but after trying it they changed their attitudes. Raved about how good it was and said I need to make it again...so I'll be making it again...but next time I'll use regular potatoes instead of baking potatoes as they softened up too quickly, and left a gritty texture to the soup. Still wonderful...Thanks

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Donna2008

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Reviewed: Nov. 7, 2008

This is one of the best soups I have ever made! I cooked mine in the slow cooker, that's really the only thing I did differently. My boyfriend, son and I loved it very much. What a fabulous way to welcome the cold weather ahead. Thanks.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 6, 2008

Awesome soup! The only change was since I was planning to add bacon to please hubby, I sauteed the leeks and carrots in the bacon grease instead of butter. I also used less mushrooms b/c of kids. But they all loved it! Will definitely make this again!

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pampered_dawn

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 6, 2008

this is wonderful tasting. My mushrooms were a little large so next time I would cut them smaller. It is very rich but delicious.

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SANDRADIFF

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Reviewed: Nov. 5, 2008

I bastardized this by adding corn,ham, and bacon but it was yummy and the aroma was delicious. I didn't even need the flour to thicken it.

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2ndSunshine

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 5, 2008

I just made this tonight, one daughter had four bowls! The other had two and started eating out of the pot! Where did these picky eaters put it all?! I'm just so greatful they ate all the veggies.Thank G-d I found a dish they both like enough to have for lunch the next day.

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MOSHERRY4

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Reviewed: Nov. 5, 2008

This was wonderful. It was my first time cooking something with leek...yumm. Mushrooms gave it a good flavor also. Definately a keeper.

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Cecilia

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Reviewed: Nov. 4, 2008

I tryed to follow this recipe exact, I has to sub green onions for the leeks and I omited the carrots for peronal taste reasons. I thought the recipe was excellent and I can't wait to make it again. I am going to follow the recipe and leave off the mushrooms(for my kids), dill ratio is perfect. Love Love Love this soup!!!!

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Jeakin1971

Cooking Level: Beginning

Home Town: Cabot, Arkansas, USA

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Reviewed: Nov. 4, 2008

This soup is devine!! I followed the recipe entirely even though I don't like dill. I thought it added perfect flavor to the soup. It was so easy to make too! I will be serving this on a regular basis. Thanks for the recipe!!

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D.Biggs

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Reviewed: Nov. 4, 2008

Excellent! I almost never follow a recipe exactly but I did with this one and it was fantastic. The only changes I made were to make it dairy and wheat free. I used margarine for sauteing the vegetables, cornstarch for thickening, and soy milk / silken tofu for the half-and-half. Yum!

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Jurisbo

Cooking Level: Expert

Living In: Antelope Valley, California, USA

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Reviewed: Nov. 4, 2008

Very good!!! Really enjoyed the dill and the mushrooms. I liked using the chicken broth in place of all the traditional milk or cream, fewer calories and fat. It's a keeper!!!

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auntpenny

Cooking Level: Expert

Home Town: Southington, Ohio, USA

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Reviewed: Nov. 4, 2008

This was soooo yummy! I used onions instead, but only because i forgot to buy everything i needed when i went to the store. Very good, perfect for a cold day in Alaska.

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Parks

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Reviewed: Nov. 4, 2008

This is really, really good. The only thing I did differently was use a mix of white button and baby bella mushrooms.

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MrsPinky

Cooking Level: Expert

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Reviewed: Nov. 4, 2008

This is DELICIOUS!!Someone I fed it to said it was the best soup she ever had in her whole life!

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ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Juneau, Alaska, USA

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Reviewed: Nov. 3, 2008

Very good soup and easy to make. Perfect for those cold winter nights. Has great flavor. My husband really liked it and kept commenting on how he loved the dill in it!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

Excellent!!!!!! Made this and everyone loved it. Right before I served it, I gave it several dashes of tobasco sauce. Everyone topped it with parmesan cheese. I made the Amish Bread to go with it.....perfect meal for a cold winter day.

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