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Potato and Leek Soup Recipe

Potato and Leek Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

Showing 91-100 of 146

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  • on May 27, 2009

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    My entire family absolutely loved this soup. I served it on an 80+ degree day, so it's not just for the winter time. Next time I'll double the recipe so I can freeze it to enjoy again and again.

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  • on May 15, 2009

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    I give this unbelievably delicious soup 5 bams. I followed the recipe but added chopped asparagus. Fantastic, thanks, Emeril

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  • on January 09, 2009

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    This was such a wonderful winter treat! My kids literally licked their bowls clean! I made "croutons" from leftover focaccia, very delicious. Thank you for the ideas!

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  • on December 30, 2008

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    Emeril, I loved the recipe, but like all recipes I see them as a starting point to be adjusted to the life and loves of the person cooking. With that said, of course I kept the Bacon, who wouldn't start with PIG? Yum.

    From there I used diced onion and garlic, sauteed in the bacon fat. Added the Leeks. Used what I had on hand for spices, S&P - paprika - bay leaf - oregano - and because we like things spicy, red pepper flakes. When the onions and leeks and garlic where softened, I added sliced fingerling potatoes [again what I had on hand]. I used chicken broth and fat-free 1/2 and 1/2. I put all this in the pressure cooker.

    After cooked, I used my ever favorite tool, the food wand. Smooth as silk. I added Velveeta [ now I know that is close to horrible, but again what I had on hand.] Leek, Potatoe and Cheesey Soup, topped with the bacon bits made from rendering the bacon.

    Believe it or not, my hubby swears this cured his cold.

    Thanks for the Inspiration.

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  • on December 15, 2008

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    I made this soup for the first time about a month ago when having some friends over and served it with just some grilled cheese and tomato sandwiches. There were only five of us and the soup was gone in 10 minutes - if that long! Everyone LOVED it and raved about how wonderful the soup was, including my 5 year old son. My fiance has been constantly begging me to make it again ever since. Just made some more last night and tripled the recipe, so we could freeze some for later. It really is the best soup I've ever tasted! Very good recipe & easy to make. Needs no adjustments, not even some final touches of salt & pepper at the end.

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  • on November 23, 2008

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    I subsittuted in sweet potatoes, dried thyme, and lowfat milk (for the cream. Turned out excellent.

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  • on November 04, 2008

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    I made this last night with Emeril's Portobello Mushrooms-Blue Cheese Burgers from this site, and it was quite an elegant soup-and-sandwich dinner. The soup was easy and good, but it really needed more leeks, maybe twice as many. I had it for lunch today as well, and it was 10 times better the second day. I used creme fraiche and boxed chicken stock. I'll make it again, but I'll double the amount of leeks next time.

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  • on October 19, 2008

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    This soup is delicious. I even saved a few calories by using low-fat milk instead of cream and less butter than the recipe called for. Still it was creamy and had an awesome texture and flavor. I used home grown leeks, thyme, chives, and bay leaves--maybe all the "real" ingredients is what gave it such an intense flavor, but this is one recipe I'll use again and again. Note to self: grow more leeks next year! Thanks Emeril!

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  • on September 30, 2008

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    I've never made a dish that was loved and raved about by so many of my friends and family before. It's perfectly delicious and the garni is especially easy to make if you buy the little garni bags sold at speciality stores (like World Market. I also puree it leaving some chunks for a heartier soup and garnish with chives and cheese. I don't find this soup salty at all but then again I do like my salt.

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  • on July 30, 2008

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    This soup was SO good. I topped mine with some more crumbled bacon, some snipped chives, and sour cream. It was a perfect, comforting, delicious soup. If you want to this recipe prepared step-by-step, visit my blog at http://tarathefoodie.blogspot.com

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