Dilled Potato Leek Chowder Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 17, 2014
Worked out very well. Used vegetable stock instead of chicken broth (to appease the vegetarian in the house) and used milk instead of half & half (because that's all I had in the fridge). Very good dish and my first use of leeks ever.
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Photo by Mr. Whisk

Cooking Level: Beginning

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Reviewed: Jan. 31, 2013
As the recipe is written I think it would have turned out to be more like mashed potatoes than soup. Half a teaspoon of dill was too strong, 1/4 tsp might taste better. I ended up using 4 cups of broth and 1 leek.
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Photo by Scarborough Fair

Cooking Level: Intermediate

Home Town: Prunedale, California, USA
Photo by Baking Nana
Reviewed: Dec. 25, 2012
This is a nice recipe however I suggest cooking the leeks and adding the flour to the leeks to cook off the raw taste of the flour for a few minutes before adding the broth etc... I had to use white skinned potatoes which were fine. I imagine that you could even use left over mashed potatoes to make this. It is very filling and makes for a good cool weather meal.
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Cooking Level: Expert

Reviewed: May 20, 2012
Good thick soup. Mine turned out more like mashed potatoes rather than soup, but the flavor was good. I made the recipe as written.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Scottsdale, Arizona, USA

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Reviewed: Apr. 19, 2012
Awesome recipe. I used fat free half and half to cut fat and calories. Otherwise, AWESOME recipe
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Cooking Level: Expert

Home Town: Mansfield, Ohio, USA
Living In: Thornville, Ohio, USA

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