Creamy Potato, Carrot, and Leek Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 4, 2015
mmm!
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Reviewed: Mar. 22, 2014
I made this with no substitutions. It's really good, and fairly low calorie despite the cream. If you feel like altering it, you can do so many things because it's a great soup to begin with. Yummy!
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Reviewed: Feb. 19, 2014
I loved this after I customized it little bit by only adding veggie stock (no chicken broth) and by also adding cut of sweet corn. Yam!!!!!
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Reviewed: Dec. 20, 2013
As written, it is 4 stars. No fault to the submitter as she says her children like all the ingredients. I love Potato and Leek soup, and I have tried many recipes. Most of the recipes on here do not include carrots or celery, and I always add them to my soup and have never reviewed any other leek soup recipe because I change it so much. This recipe looks almost how I do it except I usually add a clove or two of garlic, lot's of black pepper and use all chicken stock. After making it, I did have to add some garlic and pepper just to get the flavour we like. I am not sure about the veggie stock though, I used an organic veggie stock that was a very dark mushroom colour, and I should of known by the smell of it I wasn't going to like it very much. But after it was all cooked, I still liked the soup, but next time I'll use a stock I know I like! This is still a great base for a soup, plenty of Leek flavour, very creamy. Just make sure if you use veggie stock, it is one you know and love, otherwise use a good quality chicken stock! I will be making this again, thanks for sharing your recipe. :)
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Photo by westcoastmom

Cooking Level: Expert

Reviewed: Nov. 17, 2013
This was great! I used vegetable broth, and only used 3 potatoes (that's all I had), but it still came out great! I added a cup of a rice/quinoa mixture at the end and it gave it a nice chewy texture.
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Photo by Vegetarianforllife
Home Town: Rochester, New York, USA
Living In: Memphis, Tennessee, USA


 
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