I made this twice in the last month. It's a simple soup, and if you aren't already a fan of the leek-potato combination, you probably should skip this recipe. My slight changes: I use vegetable broth instead of chicken, fresh garlic instead of garlic powder (sauted with the onion and leeks), and cheese on top before serving instead of stirred in.
Some tips: I slice the potatoes thinly instead of cubing them--they cook faster that way and it is easier to mash them in the pot. I mash them roughly before adding the cream. The soup ends up with a lumpy, rustic consistency. So comforting on a cold day!
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I made this twice in the last month. It's a simple soup, and if you aren't already a fan of...