Leek Potato Soup

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This is the first Alton recipe that I have tried, and I was ver impressed. Lets of great flavor, loved the smooth creaminess of the soup. Will definatly add it to my permanant recipe box.

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yum

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very very tasty recipe, but i made a few modifications, for flavor and health.

a cup of cream is an obscene amount of fat, much of which is saturated. i used 1/2 cup of 2% milk and 1/4 cup of cream, and added an extra splash of buttermilk. this was fine, flavorwise, though it may have resulted in a slightly?very slightly?thinner soup.

also, i topped with thinly sliced scalllions and some crisply sauteed half-inch batons of prosciutto.

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I liked this soup quite alot. Directions worked very well, although I, like others, reserved about 1.5 cups of the soup prior to blending in order to give the soup more texture.

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Easy soup to make just make sure you clean the leeks well! Everyone asks me for the recipe!

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This soup is amazing and very easy to make. I leave a few chunks in it to add some texture. Highly recommended.

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This soup is so good! People beg me to make it. It tastes just like the potato soup we had in Ireland.

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Excellent! This is a keeper. I used chicken broth instead of vegetable broth since that's what I had on hand. As other reviewers have noted, the soup is excellent even without the the cream and buttermilk added. I considered stopping there and serving it, but went ahead and added 3/4 c of each instead of the 1 cup as called for (it was all I had left of both. I used a regular blender since I don't have an immersion blender. You'd think the result came from a restaurant - most impressive! My 9 year-old had two bowls.

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This stuff is so easy and so tasty - hot or cold. My kids love it for dinner with a huge hunk of good french bread. We let some of the leeks go to a real brown color and the taste was excellent. I wonder how chicken broth instead of vegetable broth would taste...

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GOOOOOOD