Leek Potato Soup
Show: Good Eats
Episode: Sprung a Leek
Rate This RecipeRead users' reviews (254)
- Recipe categories: Dairy, Buttermilk, Vegetables, Potato, Leek,
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Average Rating:
Total Reviews: 254
Showing 231-240 of 254
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By birdierthanyou
Hammond, IN
on August 22, 2006
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not as good as I expected it to be
By kwgbright_2866151
Hemet, CA
on August 18, 2006
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So I made this for Thanksgiving this past year and my mother-in-law thought I was in the kitchen for hours working on this soup. Fooled her!HA! Everyone loved this warming soup.
By booboo0331_55890
Cordova, TN
on July 20, 2006
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This recipe is so easy and so good.
I love this cold or hot. My family
loves the soup too but they insist that
I heat it for them.
By mknight_3992361
Humboldt, TN
on June 13, 2006
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This soup is quite nice. It's tangy, and creamy, and easy to make. It's not very filling so you'll need something else to go with it.
By tdavid23_1730522
Denver, CO
on May 10, 2006
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I am a huge Alton fan (his "Once and Future Beans" are to die for but I just watched this episode and he continually referred to this connoction as Vichyssoise which it is NOT. If you want the real thing please refer to the New York Times Cookbook (Craig Claiborne - 1961. Chef Diat's recipe calls for plain potatoes (not the Yukon Gold which are too waxy, chicken stock (not that veggie orange colored stuff in a box plenty of milk and heavy cream and a topping of chopped chives. Always served chilled. And, oh by the way, a hand blender will never achieve the silky consistency this soup should have - a fine sieve is preferred or if you're to lazy then use a regular blender. Heaven on a spoon when done correctly. This may make a decent soup (although it's the color of something with liver disease but don't be deceived - Vichyssoise it is not, nor will it ever be!!
By danielhurd_5453153
Unionville, VA
on May 05, 2006
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I tried this soup and thought it was very good - but I wanted a little more tooth (I like a soup that gives you something to do while you're doing all that spoon work and decided to add another half pound of leeks, a bit more salt to the sweat and not use the stick blender as you did during the show. Yum! Now that's Good Eats! A nice grind of black pepper and thick slice of Ciabatta (or any heavy, yeasty, doughy bread makes a great accompaniment.
By pipstimme
Hastings, NE
on March 19, 2006
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This was easy and very flavorful. The buttermilk gives it such a nice tang. I used homemade chicken stock in lieu of the vegetable stock and served it with salad, crusty sourdough and a crisp sauvignon blanc. It was a fine main-course soup.
By dhedwards_5162785
Chandler, TX
on March 07, 2006
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Quick and easy to make, but I like to leave a few potato chunks in mine!
By layli143_4690895
Atlanta, GA
on February 20, 2006
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Absolutely the best potato soup ever.
By flmntresses_4968615
Canyon Lake, TX
on February 09, 2006
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This was an awesome soup and so easy to prepare. I had read the reviews and did alter the recipe a bit -- double the potatoes and only pureed half the mix-we like it with chunks and cut diary in half. It was just so tasty it haunts you long after it is gone. Even better the next day.