Reviewed: Aug. 20, 2009

super duper.. definately a keeper.. thanks for sharing..

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Mom of 3 boys

Cooking Level: Intermediate

Home Town: Havana, Illinois, USA

Living In: New Castle, Indiana, USA

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Reviewed: Aug. 19, 2009

My family LOVED this soup!! This is one I will make again and again. Thanks for a great recipe!

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okellymo

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 4, 2009

I have made a couple times now. Everyone now thinks I am some goddess in the kitchen. Picky kids loved it and went back for more. Healthy enough that the diabetics in the family could eat it as well. This is a new family favorite.

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Metis003

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Reviewed: Jun. 24, 2009

A wonderful, hearty soup. I substituted chopped onions for the leeks and regular milk for the half and half with great results. A keeper for sure!

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 11, 2009

I LOVE THIS SOUP!! I serve it for luncheon guests with Jamie's Cranberry Spinach Salad and good bread. Fresh fruit for dessert and it's just the right amount of food. Be prepared to make copies of this recipe for guests!

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BettyCracker

Cooking Level: Expert

Living In: New Paltz, New York, USA

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Reviewed: Jun. 3, 2009

This is really good! I wasn't sure about the dill, but it adds a nice touch. I didn't have a leek, so used a bit of onion instead. I like to make homemade soups in the fall and winter, and this is the perfect addition to my stash!

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AJMunter

Cooking Level: Intermediate

Living In: Spencer, Iowa, USA

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Reviewed: May 23, 2009

So yummy, warm & comforting! I love making this when the air gets that crisp it to it!

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LexiRob

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: North Bend, Washington, USA

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Reviewed: May 20, 2009

Made this while hosting a Russian teenager. She LOVED it and loved helping me prepare it. It brought back good memories of her home. My all American family loves it, too! Thank you!!!

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BoltGirl

Cooking Level: Expert

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Reviewed: May 20, 2009

I can't go grocery shopping without my husband asking me to make this dish! soo yummy. Just wonderful as is! Our first time using leeks, and the flavor is great. We also used oyster mushrooms, but the regular white or portabellos are good too.

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SweetpeaAmanda

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Reviewed: May 20, 2009

Delicious, will definitely make again.

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LERIN26

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Reviewed: May 17, 2009

This is the best potato soup I've ever had. I put a slice of processed swiss cheese (creamier than the hard kind) in the bottom of the bowl, added hot soup and stirred a bit to blend in the cheese....wonderful!

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VOODOOGIRL1

Home Town: Brandenburg, Kentucky, USA

Living In: Toronto, Ontario, Canada

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Reviewed: May 11, 2009

This soup is excellent. I did use onion instead of leek, only because I didn't have leek. Also I added about 3/4 cup chopped celeriac (celery root) just because I needed to use it up. I will definately make this soup again, without my changes. I know that it will still be great.

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michiganfoodie

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wyoming, Michigan, USA

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Reviewed: May 4, 2009

I've decided to adopt this recipe as a family tradition. Anything with mushrooms makes me happy and this soup is so delicious! Heart, thick, warms the bones.

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sis.e.bare

Cooking Level: Intermediate

Home Town: The Dalles, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: May 3, 2009

This soup was absolutely fantastic. The only herb I had on hand was parsley, so I used that instead of dill weed and it was still great. I'm not a huge fan of mushrooms, but I loved the flavor of the soup. Really great comfort food.

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Courtney

Home Town: Buffalo, New York, USA

Living In: New York, New York, USA

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Reviewed: Apr. 23, 2009

Made as written except substituted vegegetable broth for the chicken broth. Very good, very filling, thanks!

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CHARITY545

Cooking Level: Intermediate

Home Town: Amboy, Indiana, USA

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Apr. 21, 2009

This soup was ok, it was pretty bland. It tasted like cream of mushroom and cream of potato soup combined. This will be a good alternative when I don't want to use the canned versions in other recipes. Not too impressive alone.

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unix_girl

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Apr. 20, 2009

AMAZING!!! You cannot screw this soup up. The first 3 times I made the soup it was to the letter of the recipe. It was absolutely fabulous! The fat content made me want to scream though. So I made a few adjustments for the next few batches (I've made 6 batches in 2 months!!! That's how good this is!). I use only 1 leek because they are HUGE here. Never dwindle the amount of dill... omg... my house smells like a HOME, it's beautiful. Used olive oil/smart balance mixture for sauteing all veggies. Used fat free sour cream. Ok... I've had this recipe with the half-n-half and sour cream... sour cream it MUCH better. I also remove about 2 cups of soup before adding the mushrooms and blend it because I love "cowder" style soup. And during the sauteing mushrooms I add 2 teaspoons of chopped garlic. REMEMBER though that this recipe is good as is... I just like my own adjustments better. We all like to tweek things to make them our own. :) Happy Cooking!

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