Wow! Very tasty recipe. I used 1 cup 2% milk and 1 cup heavy cream. Next time I'll just use the heavy cream. It really does need it in my opinion. I only had two small leeks so I'll make sure I get bigger ones or use 3 of the small ones next time. Make sure to tast as you season so you don't use too much salt. I was surprised how much fresh ground white pepper this needs. The family loved it and it's a keeper for sure!
Delicious soup. I only used 1/4 cup of butter and 1% milk instead of the heavy cream. Turned out great. We have this soup all the time, one of our favorites. So quick and easy. Thanks!
Very good!!! I think I'll add more leeks next time and I will definitely use less chicken broth (the soup was rather thin), but this soup is definitely a keeper! It reheated well, too.
This was so simple and is SO VERY good! When I got where you add the potatoes...I realized it did not say to add 4 but 4 cups...who does that?! which hung me up for a bit...no way I was going to put the potatoes in water in a measuring cup to find 4 cups...so I just eye balled it (about 4 medium potatoes). This is an excellent recipe, thank you so very much Julie for sharing it! BTW, I used half the butter and ALL the cream!
I loved this recipe! It was fabulous and the my husband and little boy loved it. I added celery, parsley, and corn to it. And it was really yummy. I also used 1/2 the called for amount of butter and used milk and only about 3/4 C of heavy cream. It was great.
I made this for my husband on St. Davids day (English) and he loved it. Will definitly make again.
Super easy and a family favorite! Cut butter in 1/2 and use 1/2 and 1/2 to reduce fat content - for variety add about 2 cups sharp cheddar!
Absolutely delicious. Easy to make. Great for a cold winter day. Only thing is it's not low fat.
surprised by how flavorful this was with so few ingredients!! delicious! thank you for sharing this recipe! :)
This was nothing special - and way too much butter, meaning way too salty as well. Good starting place, but needs some messing with.
This is a great soup to start with, but I did change it up a bit. I used 2 full leeks, 5 cups of potatoes, 4 cups of chicken broth, 1 cup of vegetable broth, and 2 cups of almond milk. I think next time I'll add some bacon or ham and some garlic. Great tasting and easy to make!
This is a wonderful soup for a cold day. I did use half the butter and added a few cloves of garlic and an extra leek.
This is by far the best soup. So easy and delicious. I used only 4tblsp. Of butter and 1 cup cream and 1 cup skim milk!! Better The next day!!
This is the first leek & potato soup recipe I've made and I won't be looking for another one. Not only is this easy to make, it's delicious. I made my own chicken broth and reduced the fat by using a combination of Carnation 2% and regular milk. I had red potatoes on hand so that's what I used and I kept the skin on for added vitamins. To thicken it a bit, I added some shredded mozzarella after pouring it hot into bowls.
This was amazing!!! I used whole milk instead of heavy cream, 1/2 cup butter and added 1/2 tsp red pepper for some extra heat. I blended half the soup at the end then mixed it with the chunky soup.
It came out great! I will definitely be making this again. The changes I made were to use only 1/4 cup of butter to saute the leeks and I used 1 cup of half and half instead of the cream.
This recipe is fabulous with the following changes in proportions: 3 T butter, 8 cups of the white and light green parts of leeks, 1.25# potatoes, and *most importantly* only 1 T Half & Half per serving.
Very nice/comforting, but 1 cup butter is way too much: I used 1/2 cup butter, 4 leeks instead of 2, and used half-and-half instead of heavy cream... and it was still super rich! After it was cooked, I blended 1/4 of the soup in blender, then added it to the remianing soup, because we like chunks in it. The blended quarter thickened it overall nicely, and it became like a delicious thick chowder with chunks, YUM!
Like other reviewers, I halfed the butter, and put in half and half cream instead of 1 cup and all cream, and it was fantastic! With half the fat of original recipe :) So very tasty!
Awesome soup! Mine did come out the same colour as in the photo - so to the reviewer who said hers was brown, I would suggest not letting your butter brown at the beginning. Use medium heat and add the leeks once the butter has melted halfway - don't wait for all the butter to melt first. I used 3 cups of half and half cream, 4 cups chicken broth, and a half cup of butter with the two leeks and it was perfect. Also added 1 tsp chopped garlic to leeks at the beginning. I will be making this again!
Really good! Could easily use 10% or 18% cream instead of 35% whipping cream to lighten it up a bit if you want to lower calories.
Turned out bland and goopy. I had followed the recipe and even added some extra garlic. Will try another recipe next time!
Best soup ever. I did make a few alterations though - I doubled the leeks (can you really ever have enough?!), used vegetable broth as we abstain from non-seafood meat (DO NOT use vegetable stock - it doesn't taste nearly as good) and substituted half & half for the heavy cream. Excellent!! Also, this freezes beautifully. I have to make double batches because I can't keep enough of this soup around the house.
I've been making this for many years. Always a crowd pleaser and I always use vegetable stock.
I liked this recipe a lot, but I changed it up quite a bit. I didn't use much butter at all, and made a big batch but only had two leeks, so it wasn't as strong a flavor. I didn't use heavy cream, but rather nonfat milk powder. At the very end, I squeezed a little lemon juice in to brighten it up and served it with grated gouda cheese, bacon bits, and green onions. Delicious!
Like I saw in many reviews prior I cut the butter down to one stick, used half and half instead of cream, added some minced garlic, held off on adding any salt/pepper and salted to taste after it was blended together... perfect soup for a sore/agitated throat... ;)
I have used this recipe quite a few times now - very delicious! I always use margarine and milk instead of butter and cream and it tastes great. I also usually mash some of the potatoes before serving which makes it thicker and more consistent. Thanks
I lightened this up a lot by using only 12 cup of butter and one can of fat-free evaporated milk. I also used Klondike Rose potatoes (a red-skinned gold potato) and left the skin on to add a little color, texture and nutritional value. Even with the changes, it was excellent., I lightened this up a lot by using only 12 cup of butter and one can of fat-free evaporated milk. I also used Klondike Rose potatoes (a red-skinned gold potato) and left the skin on to add a little color, texture and nutritional value. Even with the changes, it was excellent., I lightened this up a lot by using only 12 cup of butter and one can of fat-free evaporated milk. I also used Klondike Rose potatoes (a red-skinned gold potato) and left the skin on to add a little color, texture and nutritional value. Even with the changes, it was excellent.
Great recipe! I used only one stick of butter. Instead of 8 oz of heavy cream I used 4 oz of skim milk and 4 oz heavy cream.
Everybody in the house loved the soup. I used fat-free half and half, 3/4 of the butter (will probably half next time) and added some minced garlic to the leeks. We left some potatoes chunky and pureed some. Will definitely add to my personal recipe box.
This is a wonderful recipe for those cold winter nights. I substituted evaporated milk for the cream and you can't taste much difference. Also added crumbled bacon. After soup finished cooking and cooled somewhat I used an immersion blender to make it seem creamier. So good
I love the simplicity of this recipe. I added a large clove of garlic, 2 Tbsp. cornstarch, 1/2 cup of non-hydrogenated margarine, 2 organic vegetable bouillons + 4 C water and used soy milk in place of the heavy cream. I also pureed half of the soup (it was SO creamy!) I served this with crusty Italian bread. It was delicious! Thank you Julie :)
This soup was very good. To make is vegitarian I used vegitable stock instead of the chicken stock. I did make a few alterations. I used 1.5 cups of margerine and .5 cups of oliive oil which I think made it richer, I too supstitued half and half instead of the cream and it was very creamy with the half and half. I also added a half of onion and 3 cloves of garlic to the leeks while they were cooking and added the half and half to the mixture and then gave it a whir with my hand held blender then added the potatoes and soup. Very good indeed and will be making this again.
I reduced the butter by 1/2 and added 3 cloves of crushed garlic during the cooking of the leeks. It was delicious and easy to make. The next day I added some leftover seafood to it and it was a brand new soup. Nice job!
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.
I only used 2T of butter and then made a roux after sautéing the leeks. Milk worked just fine in place of cream - threw in a piece of leftover bacon I add as well. Lightly crushed potatoes as we like it chunky and then served with shredded cheddar on top. Delicious! Thanks so much for the recipe. Note to self: I didn't measure out potatoes as I only had 3 small ones left, so I cubed, used enough broth to cover potatoes, then added about a cup of milk.
Very good thick rich soup. I cut the butter to 1/2 cup, may use 1/4 cup next time.
Definitely followed others with 1/2 the butter, and used 1 cup heavy cream and 1 cup lighter dairy. Super duper pureed to get all lumps out...delicious! One of my daughters keeps asking me for it again too, so it's a winner.
This is the best soup I've ever had! Seriously. I made a few small changes, but your recipe has provided me with a base for the most amazing soup - I used vegetable stock instead of chicken so I could share with my vegetarian friend, used 1 stick (1/2 cup) of butter instead of the full cup called for and added some fresh green beans that I got at the farmer's market. My goodness, this soup is like HEAVEN IN A BOWL! Thank you so much for sharing this recipe! It's absolutely delish!
I made this recently for 15 people. It was delicious and so easy. Everyone was so impressed with my soup and lots asked for the recipe. I had changed the quantities to make a large batch and mine ended up being a little too thin for my preference so I just took a hand mixer right into the pot and mixed it up for a few minutes and it thickened it right up but still left nice chunks.
I loved this recipe, I loved how creamy it was!!!! I served it with mild sourdough bread. It was simple to make and the whole family loved it! I made the potatoes in bigger pieces than told for.
fantastic soup. reading advice by other reviewers: i added fresh, chopped garlic cloves (around 4 large ones) with the leeks. i also threw in cayenne when the leeks were almost cooked. after adding the broth: i sprinkled in some oregano. cut the cream by half, and substituted with milk. also, i added a little extra broth! super easy, and so delish...!
This was very good. I followed the recommendations and 1/2'd the butter and used half and half. I also added a little dill and stirred in some gouda after it was off of the heat. Delicious!
I loved it. I also used some garlic when preparing the leeks, significantly reduced the butter, added nutmeg and used half& half vs cream. I doubled up since I had the ingredients and used my imersion blender. I'm already getting requests for more. Thank you for making me look like a great cook!
Lots of bang for your buck on this one. Simple and delicious. However, I did cut down the amount of butter and cream, added a bouquet garni of sage, thyme, rosemary, and bay leaf, Then sprinkled with bacon crumble as a garnish. Will make again!
This was a very tasty soup indeed. The best potato and leek soup I have tasted. Rave reviews from the family who say I must make it again.........
This is my go-to recipe anytime I get leeks in my csa box. I've been making it for over 10 years and still love it. I have tweaked one thing (I don't use the cornstarch because I blend the soup, and the potatoes have plenty of starch on their own), but otherwise it's the original recipe. I usually top it with some shredded jarlsberg cheese and Crystal hot sauce, and serve it with some crusty sourdough. Comfort food at its best!
I loved this recipe so much that I added this soup to my homemade Christmas gift basket to family. With some southern cheese straws, it was a big hit.
I reduced the butter by 1/2 and added 3 cloves of crushed garlic during the cooking of the leeks. It was delicious and easy to make. The next day I added some leftover seafood to it and it was a brand new soup. Nice job!
This one is a keeper in our house. Only change: I subsituted half and half for heavy cream. We can't wait to have it again.
I combined the fat-free half and half (not cream) with the cornstarch and added them after combining the potatoes and leeks. I let the soup boil for about 5 minutes, then pureed it with an immersion blender. I also added white pepper and a little nutmeg, as was suggested by other reviewers. It turned out excellent and there was none left!
Delicious! Didn't use yukons but tasted great anyway. I would probably use less butter next time. Finished product was swimming with 1/4" of butter on top.
I thought this recipe was good. I made this for my Mom after she had dental surgery. Per some of the recommendations, I only used half a cup of butter and substituted the cream for half and half. I also used red potatoes since that was what I had on hand. The soup was a bit bland at first, so I added a tablespoon of garlic, some parsley and just a little cayenne.
OMG Great Soup! I added a tsp. of red pepper and threw in left over mash potatoes about 1/1/2 cups and 8 quartered baby reds with skins vs. the Yukon since I did not have those on hand. All ingredients were organic except the red pepper. This was so tasty and healthy it only served 4 vs. 8 with no bread just a simple green salad!
Fantastic soup, my 18 mth old even loves it. Must be served with fresh bread though. Very easy to make, this one goes in the books for our family.
Not the recipe I was looking for but when I tried it, I could not leave it alone. I added ham the second time but I would not change the base recipe.
Love it, I also followed other suggestiuos and cut the butter to 1/4 cup added bacon and celery. Was a huge hit and I will defiatly be making it again
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.
This is a good base recipe. I added roughly 1/2 cup of butter after reading some of the reviews and it was more than enough. I will try 1/3 cup next time. I had about 1 cup of half and half and used that plus skim milk instead of the heavy cream. I added green onion to the leeks mainly just to use them up before they spoiled; same goes for a sweet potato I used to replace one potato. I also added chili powder, half of a jalapeno and bacon. I blended the soup after it boiled as well. For next time, I won't add as much spice because it hid the leek flavor. The soup wasn't very creamy but I didn't expect it to be given the half and half and skim milk. The bacon added a lot to the soup and I would use it again.
I upped the yield on this recipe by one-half (making twelve servings). I also looked for a recipe that didn't call for bacon or ham; while either would be a welcome enhancement, I simply had neither in the house. I will be eating it all week at work. I did make a few changes. I more than tripled the amount of leeks, used three-quarters of the called -for butter (unsalted), and used half-and-half instead of the called-for cream. I also added a tsp of salt and a half tsp of ground black pepper to the sauteeing leeks (remember that I was making twelve servings...) (I was amused by the number of times the recipe had you adding salt and pepper....). I also ran my immersion blender through the completed soup.I had a quick taste before putting my tub of soup in the fridge (Vichyssoise, anyone?). Was very tasty. Seasoning was about right, I think. Thanks for posting.
Made this today and it is really yummy. I love dishes that only require a few ingredients and minimal prep to pull together. I also used just 1 stick (1/2 cup) of butter and used half n half instead of cream. Also added garlic towards the end of cooking the leeks - because I add garlic to everything! My family loves clams so now that I know this recipe is a keeper, can't wait to try it that way - as the original poster suggested.
I combined three Potato and Leek soup recipes from this site, It turned out great and the leftovers were even better than the first night.
This soup was SO yummy! I read the reviews/update and used half the butter, half and half in lieu of the heavy cream, added garlic to the leeks while cooking and added some cayenne. First time cooking with leeks for me! I got them in my "farm fresh to you" delivery and searched for a recipe that sounded good. Yours was it! Whole family loved it. Thanks!
One of our family's favorites!!! Even our 1 year old loves it! I always make a huge batch-I use a whole 5 lb. bag of butter potatoes and 2 med. sized leeks. After cooking the leeks in 1 cup of butter, I thicken with ~6 tbsp. flour mixed in ~2 cups of broth . Then I added the rest of the 48 oz. can of chicken broth and potatoes. Once they were soft after simmering a while, I blended with a hand-blender until smooth, mixed in about 2-3 cups of whole milk, and seasoned with salt and pepper. Absolutely delicious every time and great to freeze for later! Thanks so much Julie for the great recipe!
Delicious soup, and very simple to make.I used 2% milk instead of heavy cream. Was still very thick and creamy.
This is the second time I have made this recipe. Followed as is (although this time I didn't have yukons on hand and had to sue red potatos). Both time equaled the same results - DELICIOUS! It turns out to be a creamy, filling soup, with lots of subtle flavors that make it a perfect chilly afternoon dish. I paired it with some homemade cheddar biscuits (liek red lobsters makes). Perfect as a meal all by itself!
I think this recipe was great as a jumping off point. Like so many other people I only used half the butter called for and replaced the heavy cream with half-and-half and I don't think the soup suffered any for it. I also added garlic, which is standard for me. I think that the best addition was a heavy dose of white pepper and red chili flakes to contrast with the creamy taste and texture. The next time I make it I think I will add another leek or two as well.
This soup was delicious. My husband could not get enough of it, and neither could I!
This soup is simple and fantastic. I got comps. from hubby on this. The only thing I did different was to wait until the potatoes were tender to add the cream. I don't think you should boil the cream too long.
Good chicken stock made this soup awesome, instead of cream I used milk, it was soupier but tasted fantastic. I also did not use cornstarch and I sauteed the leek with onion and garlic in olive oil before adding the chicken stock and potatoes. Turned out fantastic, thank you!
Great soup. Simple flavors that work very well together. I especially liked that this recipe did not use bacon as, in my opinion, it would over power the delicate flavor of the leeks. I sprinkled it with chopped chives and served it alongside sliced and toasted baguette topped with melted Gruyere. Needless to say, it was a huge hit! My husband LOVED it and complained that I didn't make enough. Note: I did cut the butter in half and used half and half instead of heavy cream. Also, since I pureed the soup I didn't feel the need for cornstarch. It was wonderful. Thank you.
This was wonderful!!! My husband is a very very picky eater and he loved it! I added minced garlic to the leeks and used 1/2 cup of butter and used whole milk instead of cream. Also, to add protein and make it a meal, I added crumbled Italian sausage. Delicious!
Good soup. We reduced the butter to half cup - but if I had a bunch more leeks, maybe would use more - hard to say for sure.
I am allergic to dairy, so I use non-dairy creamer and non-dairy margarine in place of the cream and butter. I am told that it is just as good as the original! (I make both at parties) Love this recipe!!
I went heavier on leeks, used about 2 T butter with little olive oil, 2 c half & half, and skipped cornstarch. Blended majority. Next time, leave more leeks whole, and use 1-2 T bouillon too.
Definitely use less butter than called for. 1 stick and doubling the amount of leeks was a good proportion and resulted in an excellent end result. I also used 1/2 & 1/2 instead of the heavy cream because that's what I had on hand.
Very bland! This needs more leeks as I couldn't taste them at all. I reduced the butter to only 2 tablespoons and added a stock cube (along with the liquid stock) to boost up the flavour. Needs plenty of salt & pepper.
I received leeks in my green box and potato leek soup seemed like the obvious answer. Over all, this recipe was very good and easy to make. It does have way too much butter. Next time I will probably cut it in half.
Super easy and very delicious! I just added a bit of Worchester sauce and did 1 3rd cream and 2 3rds skim milk as I didn't have enough cream. Still found it plenty rich, so will probably do the same next time.
This is one of those awesome recipes that is perfect the way it was provided, or it can be doctored to suit one's personal taste! I added some thyme and rosemary, as well as shredded cheese. So yum! If I am going to eat butter, bring it on! I expect the calories! Thanks for the fabulous dish!
So I was looking for some comfort food WITHOUT A TON OF GUILT. I made several modifications (so i can't truly rate the original recipe) but I absolutely loved the modified final product! -4 T. butter -2 leeks -4 cups redskin potatoes chopped -5 cups chicken broth (I used bouillon) -1 T. Corn startch -1/2 cup half and half -1 1/2 cups non-fat milk -salt and pepper to taste I only used 4 T. of butter in which I sautéed the leeks with the lid on (to keep them from drying out). This only took about 6 minutes on med/low heat. I added the broth and cornstarch as directed but used 4 cups of Redskin potatoes with the skins still on... (So good!). Be sure to salt at this point so the potatoes absorb the salt and therefore, some more flavor. I then boiled the broth and once the potatoes were soft, I mashed 1 1/2 cups of the potatoes and put them back into the soup to help thicken it. I then added 1/2 cup of half and half and 1 1/2 cup non-fat milk and simmered them for about 20 minutes (be sure not to boil after dairy is added). I even calculated the calorie and fat content and of the 10 cups produced, each cup is 162 calories and 7.4 grams of fat.
Love this recipe! It's perfect just the way it is. I have added a couple of carrots to enhance the flavor and it adds a sweeter touch. My family loves this so I make it for just about every gathering so the kids can take some home.
My husband absolutely loved this soup. I made a few adjustments because I didn't have any leeks! I added 1 cup of finely chopped carrots and 2 cups chopped cabbage. Also, I shredded the potatoes instead of dicing them which gave the soup a very nice texture. At the very end I added 2 lbs of cooked ground beef. The best soup I have ever made!
Amazing soup!!! I love leek soup and I've been looking for a recipe that incl potatoes. I too changed a little, used half and half instead of heavy cream. I wanted more but didn't want to double the recipe so u can say I did the recipe and a half lol made quite a bit and I froze it all :) I froze the rest of my leeks cause I will def make this recipe again!!!
This soup was a big hit for Sunday dinner! I did cut the amount of butter in half and used half and half instead of heavy cream. The soup did improve a thousand times over when I decided to puree it in the blender. My brother, who doesn't even like soup, raved about this. Will definitely make again!
So so good. I used half and half and a less butter and veggie stock. Crazy delicious.
I know this recipe is high in fat, but it's delicious and simple to make. My boyfriend can't get enough of it, and begs me to make it. I took it to a potluck, and it was devoured. I usually double the recipe just to keep it around for a few days.
I love this soup! The only things I do different from the recipe are add carrots, mild cheddar, and I make extra potatoes (2 cups) and blend them with about a cup of the chicken broth to thicken up the soup. I just made a fresh batch and I can't wait to devour it! :)
