Reviewed: Jun. 3, 2013

This was really good! I made following changes: used half the butter, used white baby potatoes with skin on, and used half and half v. heavy cream. I also used an immersion blender at the end to thicken soup. I topped with bacon crumbles and served with crusty bread.

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Reviewed: Apr. 29, 2013

I used some sweet potatoes and half and half. The soup tasted good but the cream looked curdled and didn't blend well.

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Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Mar. 27, 2013

OMG this is a fabulous soup, especially with our changes!!! 1/2 the butter, "Better than Bouillon" veggie base. Yogurt instead of cream. Heaven. The yogurt really gives it a tang that accents the soup. So easy and SO Good!!!!!!

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Edger

Cooking Level: Intermediate

Living In: Lakewood, Ohio, USA

Reviewed: Mar. 24, 2013

It's close to being an excellent soup. Next time I'll cut way back on the butter and use milk instead of heavy cream as that it made it a bit too rich. With those substitutions, I'm expecting it to be excellent.

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Bruce Mitchell

Reviewed: Mar. 20, 2013

With two cups of butter my soup was swimming. What a disaster! I made it for a church soup night. All I could do was use paper towels to skim the butter off. I think 2 Tbsp would have been the right amount. It has good flavor.

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robertabym

Reviewed: Mar. 15, 2013

yes this is fantastic! I had no clams so added shrimp. Awsome recipe.

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Cooking Level: Expert

Living In: Fayetteville, Georgia, USA

Reviewed: Feb. 26, 2013

Very easy and very tasty. A little heavy on the butter.....but did I say it was tasty!!

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crshirts

Reviewed: Feb. 25, 2013

Amazing! Followed other reviewers suggestions and used half the butter, added minced garlic, doubled the potatoes and used half and half instead of heavy cream.

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SUNSHINE24

Cooking Level: Beginning

Home Town: Kingston, Idaho, USA

Living In: Osburn, Idaho, USA

Reviewed: Feb. 19, 2013

I thought it was good reminded me of soup at Olive Garden. I added half butter stick, kale, turkey, sausage, and cayenne pepper. And half & half cream is all you need, delish!

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ljessgr

Reviewed: Feb. 2, 2013

This is probably the best soup I've ever made. Four stars because the amount of butter listed in the recipe is insane. I cut it in half the first time I made this and it was too much still. Now I use about 3/4 of a stick. I only like enough to cook the leeks in, the soup is rich enough with the half and half (yes, no heavy cream either). I also add white pepper, a dash of cayenne, garlic powder and parsley. Yum.

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