Potato Leek Soup

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Great basic recipe that is easily varied to taste. I didn't need the flour slurry for instance and cut the butter in half. Next time I won't use at all. Very satisfying and freezes well.

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This soup is wonderful. I think it makes more than 8 servings but you can freeze it : It's perfect for winter.

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Potato soup is a family tradition!!! Robert has outdone my grandmother!!! We love this soup. Wonderful!!

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Love Robert Irvine and the way he teaches people to cook on Restaurant Impossible, so I was happy to try this recipe when I went on a search for a good Potato Soup. I was not disappointed! This is honestly the best potato soup I have ever made. My husband loved it too, and he is a picky eater. I did skip the celery because I don't care for it and so did not have any on hand. I added a 1/2 can of white corn, liquid and all. So it was more a potato/corn chowder. Sooooo good, creamy, not too thick, not too thin. I think I might try adding crab next time for a crab chowder. Will add to my recipe box and make this over and over. Thanks, Robert!

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We were astounded that a few simple ingredients could make such a delicious soup. Outstanding!

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Rich, hearty, easy to make, just perfect winter soup you want to have at hand for a rainy day. I added some crumbled bacon and shredded cheese at the end to top it off. Simply delicious. I would highly recommend this dish.

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It's so easy to make, and my family and i love it!!Great recipe!!

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Delicious! I followed the recipe just about exactly. I used most of the light green of the leek in the recipe. Also, I made one and one half times the recipe except for the roux, I left it as is. So good, lots of flavor and easy! Big hit with my family. The thickness was just right for us, not too thin.

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Why oh why do people insist on using the whites only? I have always used the whole leek, the green part is not only equally yummy it adds some color and interest.

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Very satisfying. However, true to my form, I only had one large leek, so I used the leek, a couple shallots and a bunch of scallions. I chose to saute/sweat all of my onion-flavored components until soft. Then I added the potatoes and low sodium chicken broth and simmered. For the roux I used about 3-4 tbs. white whole wheat flour and about 2 tbs. butter, cooked it to get rid of raw flour taste, then added a bit of cream and skim milk to thin. Blended and used more skim milk to thin to thick soup consistency. Very tasty, filling, and not much fat/serving.