Cream of Leek and Potato Soup

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I made this soup with chicken stock and it definitely needed it. I thought from the start that it was strange that there was no stock used. I agree its missing something BUT you cooking is about combining flavours that you know will work. SO....pepper, onion powder - whatever you think works. Overall this soup is fragrant and CAN BE very tasty

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I agree that a chicken or veg stock might be what this recipe needs to make it delicious rather than just ok. The immersion blender I used left the soup slightly chunky, which was a welcome feature given the low flavor profile, even with a handful of fresh parsley incorporated at the end. Hmmm.

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I found this to be pretty bland...could be from the water. I think next time I'll try chicken or vegetable broth and leave the potatoes more chunky.

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I love this soup cause beside being so delicious, it was not too crazy with million of different flavors. I only cooked the potatoes with chicken broth and milk separately and only puree the potatoes and then mixed it with saute leeks and onion....fabulous

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I make this soup several times a year and it's always a hit. I'm always tempted to kick it up with bacon and other classic additions, but this is one soup that is quite satisfying just as Julia first made it. A wonderful, simple, classic soup.

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Recipe has an error in it. The salt level of 11/2 tsp must be an error and does agree with her recipe. Would suggest 1/4 tsp. Otherwise the recipe is good.
R.W

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Easy, quick and to the point. Yes, there are plenty of recipes for this soup utilizing many more ingredients; creating layers of flavors. However, thanks to Julia, we still can serve a pure soup that provides us the basic taste structure of a traditional dish. Always a hit with my guests.

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This is an easy recipe and a great crowd pleaser. What a great appetizer for a dinner party. Everyone loved this...

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really really yummy. I wouldn't change a thing.

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just all right