Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.
I made a few changes, served with homemade bread and my husband declared it to be "the best thing he ever ate." I pureed the potatoes with my hand blender, used 1/2 the bacon called for, added 2 very large cloves of garlic to the leeks and used 1% milk in place of the cream. I used canned chicken broth and next time will use reduced sodium as I did think it too salty- even with no added salt. Definitely a keeper!
Read MoreThis recipe came out very bland and tasteless. I used whole milk instead of cream, but otherwise followed the recipe. Won't make this again!
Read More I made a few changes, served with homemade bread and my husband declared it to be "the best thing he ever ate." I pureed the potatoes with my hand blender, used 1/2 the bacon called for, added 2 very large cloves of garlic to the leeks and used 1% milk in place of the cream. I used canned chicken broth and next time will use reduced sodium as I did think it too salty- even with no added salt. Definitely a keeper!
A really excellent combination of tastes, with no additional seasonings needed. I modified the recipe somewhat by mixing in one-third of the sauteed leeks with the cooked potatoes, then blending about two-thirds of the resulting soup into a puree before mixing it back in with the rest of the potatoes and adding the remaining leeks and cream. It's a very rich soup and Half and Half cream seems to sustain the flavor while reducing the calories and fat content somewhat.
A very delicous soup. Easy to follow instructions. It felt sinful to eat because of it's high fat content. A lower fat alternative I have tried to the bacon is smoked ham and milk instead of heavy cream. Sauteing the leeks is key to good flavor.
Wow! I was at the store and noticed the fresh leeks and bought them on a whim, then came home and looked up a recipe - i'm so glad I picked this one! I am literally eating the soup as we speak and it is phenomenal. After reading other's reviews and seeing what I had on hand, I used 5 cups of chicken broth instead of 4 (5 cups of water seasoned with chicken buillion cubes); used half a pound of bacon and half a pound of cubed pancetta (I live in Italy now and we have to use what we can find!); sauteed 4 chopped garlic cloves with the 2 whole leeks; after the potatoes were tender I took out approximately 1/4 of the batch and mashed them easily by hand with a masher. This recipe is delicious. A good way to clean leeks for those of us who dont cook with them often is as follows: 1. Rinse the outsides, cut off the bulb/root. 2. remove any outside leaves that are spotty or extra dark green, trim the ends of the green top of the leek. 3. cut the leek lengthwise down the middle, and chop according to recipe. 4. Place leeks in bowl of warm water and swirl around to remove excess dirt. 5. scoop out leeks and place in colandar, rinse. It seems like alot of work, but really its not that hard and it is worth it to not have dirt in your recipe. Thanks for the delicious soup - will most definitely make again!
Seriously good soup!! I've made it lots of different ways and it always turns out perfect. I've substituted onions for leeks and ham for the bacon. I always use milk to make it more healthy. To make up for it, and to make the soup thicker, I stir in about 1/4 cup of potato flour - this makes it perfect - almost like a thick stew. I get compliments everytime I make this recipe - and that's quite often!!
This recipe was good, but the directions were vague. I did not know what kind of potato to use, so I used large russett potatoes. I only needed 4. Also, the leeks were huge. I only needed one. I did use a hand blender to cream the potatoes before I added the other ingredients. I also used half and half instead of heaving whipping cream. I will definitely make this recipe again.
Delicious with or without the cream (for dieters)! Even better if you throw everything but the cream in right away to boil into the soup! Mash it all before you add the cream for a thick smooth soup!
What a delicious soup. I used low sodium chicken broth, since I figured the bacon would lend enough salt to the recipe. I used half fat cream, and I think I could have easily used milk instead. I also used a hand blender to purée the potatoes, which made it thick and creamy. Served it with some homemade bread and it made for a wonderful rainy night supper.
Wonderful flavor - the bacon (or some other similar seasoned meat) adds a lot of flavor. I added 2 tablespoons butter and pureed about 1 cup of the cooked potatoes to add to the texture.
My first experience with leeks. My family really enjoyed it and said they would like to have it again.
flavorful! I followed directions as written. There is no need to doctor this recipe up! keep it simple! stay true to the recipe. My tips: cook bacon and saute leeks before you boil the potatoes. Add cooked leeks, bacon and cream as soon as potatoes are soft. After combining all ingredients, leave the soup on the stove for 30 minutes on low to let flavors blend....it will turn out creamy and full of flavor! My potatoes were perfect, careful not to overcook them. I used unpeeled red potatoes - I was not sure about "sliced" leeks, I thought it might turn out best "diced" - but, I made very thin slices- most of them opened up after I sauteed them. You could cut slices in half if you want to. It was an awesome and unique textured soup. I don't agree with the others who said to puree potatoes?? No way, I like my soup chunky. I garnished with shredded cheddar. Yum.
Great soup, and it allows for ample tinkering (as proven by the fact I printed this recipe and then forgot the sheet at the office and ended up doubling the proportion of leeks and broth of the original recipe). The only "conscious" changes I made were sauteeing the leeks with a little white wine (as opposed to frying them) and substituting the cream for milk. Will definitely make it again!
my friends love this. i use maple bacon and yukon gold potatoes. it doesn't even need the cream. my friend is allergic to milk so i make hers w/out cream. sometimes i will use 1% milk or half and half.
Soup is excellent, thick and creamy. I just added parsley and chives to it.
This was fabulous. I kept the skins on the potatoes. Next time I'll cut back a bit on the bacon and use either milk or light cream to cut back on the fat. I doubled the recipe and it's gone already!
Absolutely killer soup. I made some very minor changes. You HAVE to watch the video if you're to get the proportion of potatoes to liquid right. This is cooking (art), not baking (science). I used russets, but have a large bag of them on hand and they were restaurant style in size, so even picking the smallest ones I could required twice the broth. You have to cover the potatoes with liquid otherwise you'll end up with soupy mashed potatoes. So I ended up with 8 Cups of broth. I sauteéd the leeks in one stick of butter - excellent choice. When cooking the leeks, taste them before adding to the soup. Salt and pepper to taste. A note on heavy cream - not all creams are created equal. Choose one with 6g of fat per serving. It will result in a much better flavor and mouth feel than the 4.5 g of fat per serving whipping cream (that's why they call it heavy cream). One other minor change I made was to use about 6 baby new red potatoes, diced the same size as the rest. Russets will break down, which makes for a great thicker soup, especially on day two, but the new potatoes hold their shape well and don't break down. It makes for a very nice texture. A note to "health conscious" folks changing the recipe. If you want healthy, don't eat potatoes. This is a comfort food. Changing heavy cream to milk or half and half? No wonder why some reviewers complained of it being bland. Changes for next time: instead of three leeks, I will use four due to their mild flavor.
I loved this. It's so easy. The hardest part was peeling the potatoes. I mashed up the potatoes a bit to make it thicker. It would be nice with ham.
This was scrumptious, although I did add kielbasa to mine and did not make the bacon, i bought already cooked bacon and added. I sauteed my leeks in olive oil and also added garlic. mmm mmm good... I also pureed half of the potato mixture to make it a bit thicker and creamier. My boyfried devours it every time and I served it as a special lunch to my grandfather with sandwhiches. i recommend this recipe! excellente!
I like that this soup is easy to whip up and has so few ingredients( plus the bacon flavor really stood out). I did add carrots just because I like them in my potato leek soup. I also added a couple tablespoons of butter and about a teaspoon of salt and a dash of black pepper. I had to add extra cream because I pureed it and it was very thick. Overall with some tweaking this is a great recipe! I'll be making it again for sure.
This quickly became a family favorite after the first time I made it. The recipe is outstanding as is, though I have to make a double batch for my large family! The people calling it bland.... well, their tastebuds must work differently than mine do, because there is nothing bland about this soup. Smoky bacon (key: get good bacon), hearty potato (standard russet is the best!), the yummy oniony flavor of the leeks....how is that bland? Plus, the salt from the bacon and broth means you do not need to season this at all! Perhaps some might like some black pepper. I do always mash most of the potatoes, as we like this creamy, but that is the only change I make. You could make this lighter with 1/2 and 1/2. But personally, I think any recipe that starts with bacon and ends with cream HAS to be a winner! ;-)
This was a great recipe! It took no time to prepare and make. The only changes I made were: 6 medium yellow potatoes, 2 medium leeks, 2 cups of milk in addition to the 4c of chicken stock, and I partially mashed the potatoes so that the potatoes and liquids was creamy. Other then that I highly recommend this recipe.
My picky husband really thought I outdid myself with this one! I put it in the blender and blended it until it was smooth and creamy. It was so smooth and creamy that I didn't remember till half of it was already eaten that I had forgotten to add the cream! If it was that great without the cream (healthier too), I can't imagine how much better it would be with the cream!
boil the leeks until tender in the broth, used half & half in blender with some of the cooked potatoes & broth (chicken & vegie broth)
Good recipe ~ I did make a few modifications. I did not use the bacon, so cooked the leeks in olive oil, also used half and half as I forgot to purchase the heavy cream! Great soup, all the family loved it. Thank you for sharing.
This recipe came out very bland and tasteless. I used whole milk instead of cream, but otherwise followed the recipe. Won't make this again!
My family loved this soup! I used 7 medium potatoes and added 1 garlic clove, 1 stock of celery, some green pepper to the ingredients. I used 3/4cup milk and 1/4 cup half and half cream. I did not puree the potatoes as I wanted it to remain a "clear" soup. Delicious!
I did make a few alterations, but all in all this recipe was delicious! I was worried about all the bacon, I thought the bacon flavor might be overwhelimg. But the soup was just delcious. Here are the few changes I made that were really successful! I cut the bacon into little pieces. Then in a huge stockpot, I cooked the bacon on medium heat. When it was cooked through I added the leeks. When they were thoroughly sauteed and cooked down (5-8 min) I added flour a tablespoon at a time until a majority of the grease from the bacon was absorbed. Next, I added the potatoes and the chicken stock. I simmered it on low till the potatoes were cooked through. I used 2% milk instead of cream, and I let it simmer low until we were ready to eat. I did add, pepper and garlic, but it was delicious without it too.
I followed recipe exactly as stated and this soup was AMAZING!! Next time I would put more bacon in it though. I did garnish with some shredded pepper jack cheese and scallions just for looks. A+++
I thought this looked excellent and gave it a try. I used 2 leeks and 1/2 lb bacon, about a tablespoon of chopped shallot, 1 clove garlic and 1 tsp thyme as well as salt and pepper. Delicious! Even better today! I also added a tablespoon of sherry to a bowl today. Yummy.
We loved this wonderfully rich soup. I followed the recipe exactly, and I will definitely make it again!
Simple and delicious recipe. I tweeked it a little bit to suit my taste. I added a bit of steamed cauliflower I had kicking around in the fridge, which made it even healthier (it's always nice to "hide" some extra veggies in a potato soup to make it a bit less carb rich). I also omitted the heavy cream and used a bit of whole powdered milk, which added creaminess w/o making it any runnier (we live in Africa, where cooking with powdered milk is common). Finally, I put 3/4 of the soup in the blender to make it smooth and more appealing to my 3 year old - she might have resisted a soup full of chunks of leeks, no matter how flavorful they were. Oh, and I used bacon bits instead of cooking my own bacon. Thanks for a simple and quick recipe!
So easy & so good! I added garlic to the leeks & also mashed about a cup of the 'taters...Made a very rich, creamy soup. Will make again & again!
Great basic recipe for this kind of soup. I went ahead like some of the other reviews and used lowfat milk instead of heavy cream and used 1/2 the amount of bacon. I love garlic and added that too. Quite delicious! My husband helped himself to 3 bowls!
TERRIFFIC RECIPE! HAVE MADE COUNTLESS TIMES SINCE FINDING. I ALWAYS MAKE IT FOR THE HOLIDAYS AND THERE IS NOT A DROP LEFT. VERY EASY AND TAKES THE EXACT TIME THE RECIPES STATES FROM START TO FINISH. FREEZES WELL
Execllent Soup!!! I made a few changes. I used 5 and 1/2 cups of water instead of 4. It was too thick. Also I didn't have bacon on hand so I fried the leeks in about 1 teaspoon of butter. Also added some pepper to it.
When I saw this recipe, I thought, "C'mon. It's only 5 ingredients. How amazing can it be? What's with all the 5 star reviews?" Let me tell you: it IS that good. My Changes: 1) Used half and half instead of heavy cream. 2) Mashed the potatos around a bit with the bottom of my ladle just before adding the bacon, leeks and half & half. 3) Used half a pound of bacon. For the next time I make this (which will probably be very soon): When I saute the leeks, I'll add a half ladle or so of the chicken stock from the boiling potatos to the pan to deglaze the bottom of the pan. My boyfriend likes simple food (he cringes when I say things like "maple soy glaze", "kale" and "polenta gratin") and he LOVED this.
This recipe was pretty good. I added a roux(1/2 butter, 1/2 flour[i used 2tsp each]), just to make it a little more thick. The butter tasted good as well. And I didn't have any bacon, so I added mushroom which turned out pretty good. I didn't have anything to purree my vegetables in which I wish I had as I didn't really like the chunks of potatos. Next time I will have a food processor and add some bacon-and add butter!! tres bien!
This is a terrific soup. It is easy, the ingredients are readily available, and it tastes like heaven. I did not quite have enough cream, made up the difference with milk. I think I'll try this again with just milk and see how it turns out. I think if you mashed some of the potato and used milk you would get that creamy effect without the insane calorie count from the cream. Did I mention this soup also looks great? The chunks of potato, green leek and bacon look super. If you reserve a few leek circles when you are chopping, it makes a great garnish. Thanks!
This recipe was great. You don't need to add cream for it to taste creamy- milk does the job perfectly. Also, I would always recommend using a food processor as this allows you to choose the thickness/chunkiness of the soup. As my mother is vegetarian I did not add any meat and it tasted lovely. Thanks for the tip about garlic as this really does give it something extra.
Fantastic!! This has to be the easiest soup you could make and also the BEST! Since I have to have cheese with everything I eat,the only addition I made was some shredded Vermont white cheddar on top so it could slowly melt in. Once you make this soup, you are sure to be hooked.
Serious Soup This was really good, I made a few enhancements. a cup of corn, less bacon and added Ham and 3 Cloves of garlic. Oh and a little Thyme it's after Thanksgiving so I have it.
Fabulous!!!! Will make again and again! I also only needed 1/2 a cup of heavy whipping cream. Thanks so much for a keeper!
After reading other reviews, I chose to make this Potato Leek soup recipe. We loved the taste, and creaminess of it too. My family & I feel like one pound of bacon was a bit too much. I will definitely cut back on the bacon next time. I also liked the fact of not having to slave over a pot of soup all day. The quick prep and cooking time was very appealing. Like other reviews stated, I too would double the recipe to have more to go around.
Very quick and easy. I added a little water and blended it with a hand held blender. Served with a chilled Chardonnay, delicious!
Holy cow, was this ever good! I only had 2 leeks but it was still so flavourful due to the bacon. After I took the soup off the heating element, I blended it a little with my Braun handheld and the texture is so fantastic, it's like a meal in itself! From now on, this will be one of my main comfort foods...especially now that winter is upon us! :D
An awesome rich and creamy soup! SOOOOO flavorful!! I served this to a family friend who is VERY picky and really figured he wouldn't eat it. I gave him a tiny bit in a bowl to try first. He ended up eating a huge bowl of it! My picky 12-year-old son also gobbled it up! This one is a big winner!!
Fantastic soup! I added some Velveeta cheese at the end. My husband and kids even liked it. My husband (who does most of the cooking) is quite particular and has a sophisticated palate.
This is the Best Homemade Potato Soup I have made yet...so simple, yet TASTY!. Instead of bacon I used Turkey Bacon, and fried two stalks of cut up celery with the Leek and added some pepper. I also cut corn off two husks and used 1 1/2 cups of 2% milk instead of cream. I then used Yukon potatos for a more creamier taste and a little bit of garlic salt. It was a family hit!!
Have made this several times and it always turns out great. Everybody has just loved it (the kids, husband, in-laws). It is also great leftover. You will not be disappointed.
This should be renamed "salty bacon soup with leeks and potatoes". I've made potato leek soup in the past but couldn't find the recipe, so I used this one after seeing the 5-star rating. I disagree and think the balance is way off. I only had 2 very small leeks versus the 3 the recipe called for (but that was sufficient), only 12 oz of bacon instead of 16 oz., and after cutting up 4 medium-large potatoes, I decided that was enough. We found the soup to have not enough liquid, too much bacon, and WAY too much salt. I'd fix this recipe by using only 8 oz. of bacon, using reduced sodium chicken broth, and using more than the 4 cups it calls for. Potato leek soup is a pretty simple thing, and this recipe just failed in my opinion.
Can't go wrong here! Super quick and easy. I though 1 pound of bacon was too much but it was the perfect amount. YUM, one of the best things that I've eaten in a while was a piping hot bowl of this stuff!!
I made this soup yesterday with a few minor changes - I used turkey bacon, left the skin on the potatos, added garlic and onion when cooking the leeks, hand-mashed some of the potatos, and added half-n-half only to our individual bowls upon serving. My husband ate two bowls without any half-n-half and I added less than 1/8 cup to mine. This was definitely the easiest potato-leek soup I ever made and I appreciated that it used ingredients (other than the leeks) I had in the house. Served with homemade bread it was a wonderful way to forget about the spring snowstorm outside!
I pretty well followed the recipe, except for adding a couple of diced kohlrabi that we had on hand and wanted to try out. We loved it...even my 10-month-old daughter gobbled it up! We add the bacon as a garnish after we ladle it up, because we don't like it soggy. Also, I smushed some of the mixture up with a masher so that the soup thickened without having to add all the cream. Perfect for winter in Ohio!
This was great, I did make some changes however. Omitted the bacon and added carrots and great northern beans instead. I like bacon, I was just out of it and didn't feel like running to the store.
I cooked a version of this today, making some minor changes to the ingredients (as I live in Thailand so it's not always easy to get fresh Leeks and decent spuds) But all in all a very tasty soup - I added some chilli as well to give it a little bit of a kick at the end.
very nice! i'm a vegetarian and made some changes to the recipe: - used vegetable broth instead of chicken - substituted red potatoes (kept the skins on) for the regular ones - sauteed some minced garlic in oil before sauteeing the leeks - tossed in some bite-size pieces of fried tofu right before serving i also found myself a little broth-less, so i added a cup of hot (but not boiling) water and a dash of garlic powder, salt, and pepper for taste.
Rich and creamy. Being a Vegetarian, I substituted bacon with tortilla. I took a tortilla, cut it into small strips, fried 'em and used them as a garnish.
I made this soup using 10% cream instead of heavy cream. I added a scant 1/2 tsp of tapioca starch to the cream before stirring it into the soup just to give it a little extra body. Before adding the bacon, I used a stick blender to mash just a small amount of the potatoes--I don't know if the potatoes were supposed to break down or not--but mine didn't seem to want to---so I helped them along a little bit. My whole family really enjoyed the soup and found it both hearty and filling. I certainly appreciated the simplicity.
Wonderful! I had never cooked with leeks before, they were great. Wish they weren't so costly! I stirred about 2 cups grated cheddar in to melt-Yum!
I really liked the recipe, but used milk instead of the cream. I added some garlic to give it a little more kick. Good job!
Very good recipe! I made a few changes: used half cream and half 1% milk, added about 2 cloves of garlic, also (albeit tidious) I don't like the texture of the bacon when it is cooked in the soup - the fatty parts are just gross to me - so I try to cut off as much of the fat as possible and only use the meaty parts of the bacon. I also use my homemade chicked stock which has no added salt, which I think makes it better since the bacon is already pretty salty. My boyfriend demands this almost weekly after the first time I made it!
OMG! Delicious! Make this easy recipe for your family once and you will have to make it again and again because they won't stop bugging you for it. And if you make it for a party they will keep asking you for the recipe. Keep it a secret and make them think you are some sort of superchef. P.S. If you can't get leeks use scallions.
yummy! changed a few things based on other reviews--sauteed leeks with 2 cloves of garlic for 8 -10 minutes before adding to the potatoes. also used half & half instead of pure cream. so easy it almost cooks itself.
Very easy and good. I used pancetta instead of bacon and whole milk instead of cream. I can't believe how easy this is.
Delicious, with very few ingredients. I found that my potatoes absorbed all 4 cups of broth, so I had to add another 2 cups of broth and heat through at the end. Also, I didn't have cream on hand, so I used regular whole milk and made a roux to thicken it a bit. Thanks for easy recipe.
This is the easiest potato leek soup I've ever made, and just as good as any other I've tried! I followed the directions exactly, except that I thought it was a bit too thick so I added an extra cup or so of water. Delicious!
This is a good meal for my fiance and I to make together, as he does all the frying and I chop everything and assemble the soup. We've made this several times, and it's very filling and tasty. Unless you're using very small potatoes, you won't need eight of them, we've used between 4 and 6, and blending about 1/2 the potatoes with a bit of the chicken stock. We also use milk instead of heavy cream and find it rich enough that way, adding cheddar cheese grated over each bowl.
This was a great recipe! I used half potatoes and half yams... it was a great taste and color combination! I also used half and half insted of heavy cream, added tarragon and served with Rosemary Foccacia Bread. Delicious!
Very good...I added some shredded carrot for color and a clove of garlic. It was wonderful served with some crusty french rolls. Will definitely make this again.
This soup is once again an example how something very simple can be very good. I found it to be exceptionally flavourful, considering how quickly it can be made and how few ingredients it requires. Fortunately, I have the convenience of living only a 5-minute walk away from one of the world's best markets, so instead of regular bacon I used thicker cut double-smoked Dutch bacon, organic free range chicken broth, and organic Yukon gold potatoes. I also added freshly ground pink, green, and black peppercorns at the end, and instead of using heavy cream (which is 36-40% milk fat) I used 18% m.f. cream, which still has 5 times the fat content of whole milk. In addition, I found that adding an extra cup of broth helps with the consistency of the soup, which would otherwise be way too thick. The result was outstanding! I highly recommend this soup.
Very good recipe! We made some adjustments based on what we had at home... no bacon, but we had prosciutto, so we went with that. We sauteed the prosciutto in a bit of olive oil, as it doesn't have nearly as much fat as bacon. We also replaced the whole cream with a combo of 1% and half-and-half (didn't have enough half-and-half). Finally, I took an immersion blender in the end and pureed about 1/2 of it (including prosciutto). It was very nice that way... the flecks of red from the prosciutto were very pretty. I also added a bay leaf that I took out before blending. Next time, I would add a bit of spice - garlic, red pepper flakes, cayenne pepper or something. It's just missing a bit of a kick for me. However, it was still very good... especially with some nicely toasted bread!
Absolutely delish! Had only two leeks, but it worked out really well. Followed all the directions except I seasoned the leeks while they were cooking with salt & fresh ground pepper. To decrease fat/calories (especially after using real bacon) I used evaporated skim milk instead of the heavy cream and added a couple of sprinkles of ground nutmeg. I also pureed the soup mixture with my immersion blender and topped each bowl with the browned bacon rather than mixing in with the soup. Yummy, thank you for the recipe!
This soup was not only easy, it was also delicious THe only tweek I did was to pull 1/2 the potatos out near the end and puree what was in the pot including the leeks with my submersion blender and then add the chunk potatos back....was awesome...
So easy to make with minimum amount of ingredients and tastes great.
This is a easy and delicious recipe. I omitted the bacon and sauteed the leeks in olive oil. The flavor of this soup is so wonderfully simple. I highly recommend this recipe to anyone!
This was delicious! I added a little extra cream to finish off the container and put in about an extra cup and a half of chicken broth. I also added 4 chicken boillon cubes to add a little more flavor. Delicious and would definitely make again.
This was truly awesome! I made a couple changes because I didn't have heavy cream and my husband wanted me to put in some cubed turkey ham. I referred to my cookbook for substitutions and used 2/3 cup of whole milk and 1/3 cup of milk for the heavy cream. I also added maybe a 1/4 cup of half and half. I added the ham at the end just to warm it up. I will definitely make this again! It tasted even better the next day.
Good recipe! Except I would recommend using more chicken broth, since mine got almost all evaporated and I didn't have any more, so I ended up with more of a chowder than a soup. Also, substituted the bacon for ham, since I didn't have bacon, and I think I might have overdone it (I still have difficulty calculating portions). Since the ham did not have much grease, I sauteed the leeks in butter, and I have to say, it turned out really nice in the end! With some homemade bread it's definitely a keeper.
this is so a very kid friendly soup. Its cheap to make and quick! I used smoked black pepper bacon from my deli counter at the grocery store. My kids don't even realize they are eating leeks. Only thing that would make it easier is if the recipe called for cups of sliced leeks.. they come in various sizes so its a guess if she means small ones or large ones.
Quite Delicious soup, but I did make a few modifications. I fried four cloves of garlic in with the leeks, and blended about a third of the soup in the blender to help thicken the soup. I was quite a hit with everyone!
I loved this recipe just as it is written but my husband thought it was too rich. I made it a second time and used whole milk instead of the cream which made the soup thinner but he raved about it then! Great soup either way.
Fabulously rich but fabulous taste -- the two so often go hand in hand, don't they? Next time I will use 1/4 lb. bacon and substitute half and half for the heavy cream. I used my giraffe to half blend the potatoes before adding the remaining ingredients.
Great recipe! I doubled this as my husband and I like to have lots of soup on hand for lunches, etc, and it turned out really well. The only thing I did differently was add a couple cloves of garlic in the fry pan with the leek.
Delicious soup!!! I read the reviews and decided to go with only 1/2 lb bacon which was plenty, and I used a hand blender and potato masher to cream the potatoes. Also, I substituted the heavy cream with about 3/4 bar of cream cheese. It turned out great, and the kids liked it too. Will definitely make this again!
This is delicious, but a bit too fatty. I used milk instead of cream, and just a few of slices of bacon which flavored it nicely. Also I took out a third of the potatoes and mashed them up, then put them back into the pot. Hearty and filling.
Yummy! Only change I made was low fat half and half instead of heavy cream, and doubled it so we'd have plenty for leftovers. My blender's on the fritz, so I just smashed the potatoes down with my hand masher so they weren't big lumps. A smoother texture might have been better, but the flavor was wonderful. Will be making this one again!
My mom, who swore that she hated leeks, absolutely flipped over this when I made it. I adjusted absolutely nothing, and this was amazing. Perfect for a cold winter day, and soooooo easy!
Everyone loved this even though the rest of the family are not a fans of potatoes but I am. I made as per recipe and it is so good. This way I can enjoy my potatoes along with the non-potato eaters. Thanks Anabanana
