The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Feb. 3, 2011
I followed the recipe at first but found it a little too thick for our liking. I added another 1.5 cups of chicken broth and another few splashes of the Italian dressing. When I served it I sprinkled lemon pepper on the top for an extra kick. Yummy!
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9 users found this review helpful

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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Feb. 1, 2011
This is so rich, creamy & yummy on a cold day! I make it a one vessel process by cooking the leeks in butter and oil together with the rosemary till transparent; I then add the liquids and potatoes and cook until soft. Finally, I puree using my immersion blender and add the cream cheese. I like to season with Maldon salt and a bit of white pepper. Only one pot used! This is one of my favorite soups!
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14 users found this review helpful

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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: May 17, 2010
A nice addition to our Lenten recipe repatoire.
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8 users found this review helpful

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Photo by Sarah D

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The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed: Sep. 24, 2009
the roasted veg taste is very strong and flavorful but almost overpowering, not my favorite recipe and will keep looking
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16 users found this review helpful

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Photo by CHEFLYNNS

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