Creamy Leek and Potato Soup

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Great recipe, extremely enjoyable. I will definately make it again.

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Easy and delicious. I doubled the recipe and added cod at the end. Even my grandsons enjoyed this soup.

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Simply superb! Easy to make. Great flavor. Wonderful that it is fat free chicken stock and not heavy cream. I also used black pepper. I added the Boursin cheese and parsley to the pot at the end. I will make this again and again.

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I loved the soup, and it was extremely easy to make. I used black pepper instead of white pepper. wonderfully silky texture, great with winter weather storming through.

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Easy to adjust for a vegan. Creamy tasty without all the cream, sour cream etc. I've made it once using butter and once completely vegan with grapeseed oil for a buttery taste. Both times the soup was amazing. I actually did not use boursin either time and my kids and husband gobbled it up. My 12 year old exclaimed how good it was after the first spoon even tho it was a little green!!! Everyone had seconds!

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This soup is delicious and easy. I thought it needed a little extra flavor so I added cayenne and paprika and a sprinkle of parmesan at the end, but no cream needed. Also used black pepper instead of white. Very silky texture. Not a parsley fan, I finished with chopped chives. I will be making this soup again soon!

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I m,are this the other day and my daughter and I almost ate every bit before my husband got any! Try substituting with sweet potatoes! Beautiful colour and absolutely delicious!

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It was easy and tasty, but I highly recommend not using the green parts of the leeks as it came out with a very unappetizing greenish color. I also think I pureed it too long in the blender because it ended up a tad pasty in texture. Am going to try again using one extra leek, only the white parts, and a stick blender.

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very tasty & no cream!

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Really good recipe! I also added half an onion with the leeks and half a cup of cream at the end.