Reviewed: Apr. 16, 2012

Very good. I will definetly make again!

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Reviewer:

iluvyummyfood

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

Really good! I only gave it 4 stars because I only added 1 tsp. salt as I felt 2 tsp. was way too much. I was right - if I had used 2 tsp. as the recipe states, it would have been inedible. Even with just 1 tsp. the soup was a little too salty (and I love salt!). I think it really depends on your chicken stock. The recipe should say "salt to taste" rather than specify 2 tsp. Anyway, it was very delicious - great flavour!

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Reviewer:

SheilaP1

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 12, 2012

Very satisfying and absolutely delicious! I added about a cup of dry lentils for some protein since I served this for dinner and didn't miss having a meat at all. Don't forgo the fresh dill garnish! It definitely added to the flavor! I also put a dollop of sour cream on top of each bowl. It enhanced the tangy flavor of the dill very well. I will make this again...very soon!

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Reviewer:

shanna1111

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Portland, Oregon, USA

Reviewed: Apr. 6, 2012

Thank you so much for sharing this recipe with all of us. My family LOVES it. I have made it with Button mushrooms and Shiitakes (my family likes the button mushroom the best for this one.) Thanks again!!!

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Reviewer:

Y2k-Hippie

Cooking Level: Expert

Home Town: Sylvania, Ohio, USA

Living In: Ragland, Alabama, USA

Reviewed: Mar. 30, 2012

love, love, love this soup. If it weren't for my wrists hurting from chopping all the leeks I would make it much more often :-) husband loves it too - he didn't even notice there was no meat hehe ;-)

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Reviewer:

Rebekah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Mar. 23, 2012

This one's one of my favorites--I make it year-round!

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Reviewer:

TJandBecca

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Reviewed: Mar. 12, 2012

I am Russian and I loved this recipe. I've decided against adding half and half. Just added a spoon of sour cream to serve. Most Russians do this while eating soups. While the recipe is perfect as it is, I also added some egg noodles.

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Reviewer:

anna_k

Reviewed: Feb. 16, 2012

I didn't make this exact recipe, but I'm going to review it anyway. I used mostly the same ingredients, but I added turnips because I had a ton of them in the fridge. I used two small yellow onions in place of leeks and let them caramelize over low heat for about half an hour before I added the other ingredients. I didn't use butter or half and half, but I pureed about half of the potatoes, turnips, and onions and the soup is wonderfully thick and creamy. I also added a tiny bit of crushed red pepper, ground mustard, and dried sage, and I used vegetable broth (I'm a vegetarian). Overall, this soup came out DELICIOUS, and super low fat! The only fat used was about a tablespoon of olive oil to sweat the onions. Probably going to make this again.

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Reviewer:

lindseyt

Reviewed: Feb. 12, 2012

SO Good! Easy to make and it was a big hit! You really need to try this soup. Just a tip... be sure to brown the mushrooms and cook them well before adding them to THE SOUP

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Reviewer:

LukeDouglas

Reviewed: Feb. 12, 2012

Very, very tasty as written. The dill gives the dish a slightly sweet edge. If I were looking for a more savory edge, instead of the dill, I might add minced garlic during the initial saute of the carrots and leeks. Also thought frying 3 strips of chopped bacon and and using 1 Tbsp of the fat to replace some butter would add nice flavor.

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