Leek Potato Soup

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Tried this recipe for the first time tonight, and it was fantastic. An immersion blender is key for getting the texture right and mixing in the cream/creme fraiche by 1/4 cups helps a lot as well. Next time I make this it's going to be with homemade chicken stock and yukon gold potatoes .... but this was delicious following the recipe to a t.

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Yummy! I used half and half instead of heavy cream, and reduced salt chicken broth- It was a bit more potato taste than I would have liked-but this is my fault because I dont have a scale to weigh out the required amount of potato. I used about 6 small potatos and 4 leeks... this was a yummy and easy recipe , easy prep. My husband says "this is the kind of soup you would get in a nice restaurant" So- I will definitely be making this a regular in our house!

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Delicious! I made the soup lower fat by using a couple of tablespoons of EVOO instead of butter, 1% buttermilk, and half in half instead of cream. Still came out amazing. The chives on top are an important topping and add a lot of flavor. This will definitely be a staple in our household for the winter!

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This dish was amazing. Simple, classy, and lovely. I would say the yukon gold potatos are key for flavor and texture. I made two batches, the first batch I used the vegetable stock and the second batch I used chicken broth. The batch with the vegetable stock seemed to be "missing something" in my opinion, but it was still a great dish. The second batch with the chicken broth was spot on. Amazing! I also prefer more texture to soups versus being blended smooth, so I left out that step and mashed it with a potato masher. I recevied many compliments and recipe requests!

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For a vegetarian, this is like Thanksgiving in a bowl. Fantastic!

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It was excellent! I made double/triple the potato to make it more of a potato soup and used the FF creamer as well. I also cooked it in chicken stock vs. vegetable. It was delish!!! White pepper is my favorite spice. : I really think the tang from the buttermilk is what made this soup so good. Thank you, Alton!

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spectacular

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As someone who (generally always has chicken/vegetable/beef stock in stock (pun intended, I was shocked to find I didn't have any when making this soup last night. I substituted the stock with a quart of water and three bouillion cubes (I used 3 rather than the standard 4 to ward against saltiness, and I must say the soup came out delicious. Having never made the original recipe "by the book," I can't compare it, but I can tell you it will do in a pinch, without ruining the soup! I also took some advice from these comments and substituted the heavy cream. I used fat free half & half, and the taste and the texture of the soup was fantastic. My fiancée can't get enough of it!

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The yukon golds in this recipe are key. They are so creamy and full of flavor. AB is awesome. I can't say that enough. I actually added some bacon to this because I'm a porkacholic. And a total food nerd like Alton. Check out my food blog www.cookeatlive.net. Good Eats rules!

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This soup was wonderful! Made it exactly as written. Had to stop myself from going in for more after a large bowl. Went back to the farmers market for more fresh leeks the following weekend. Can't wait to make more. Going to try and freeze some for a rainy day.