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Potato-Leek Soup With Bacon Recipe

Potato-Leek Soup With Bacon

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on January 04, 2013

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    I read the other reviews and it seems no one saw that there is no water listed in the ingredients. However, in the directions it does state add 2 cups water (contradiction. I have for many years now used stock instead of water for potato and leek soup. Julia's original recipe used only water and no garlic. It is good both ways, I just think the stock adds a depth of flavor and I love garlic. There are many ways to vary the simple potato and leek soup. This one is fine but not worth five stars.

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  • on December 02, 2012

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    Everybody loved this soup, even my husband who generally hates soup for dinner. I made a couple of minor tweaks: after putting the leeks and garlic in the bacon fat/butter, I deglazed with a glug of chardonnay. I also added the smoked paprika to the soup since I did not make the croutons. I also used fat free half and half and only used 4 cups chicken stock (no water. Delish!

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  • on April 07, 2012

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    Great spring soup! I used three medium Yukon Golds, 4 minced garlic cloves, and did two cups of broth (regular, not low sodium and one cup of water. The flavor is great -- I think these adjustments helped avoid the bland or watery problems others had. Our leeks were also fresh from the spring farmer's market, which always helps. Bon appetit!

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  • on March 28, 2012

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    Yum! I took the advice of others and I added a few more potatoes, as well as 3/4 yellow onion. I also used up some of my homeade turkey stock in place of the chicken broth. I didn't quite use 2 cups of cream, and I omitted the water, just added a bit more stock. Great dinner!

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  • on March 11, 2012

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    Delicious! I followed other reviewers advice: no water, more potatoes, added onion. We all loved it, will definitely make again. Thanks everyone for all the helpful hints.

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  • on March 05, 2012

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    Very good, but definitely watery - I will use less water next time.

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  • on March 03, 2012

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    Made this tonight. I read all the reviews and added more potatoes and omitted the water according to the reviews. It definitely needed more potatoes and I can't imagine it having water in it. It tasted like it needed something... maybe onions? The flavor was just a tad too mild for me. I will probably try to remake this in the future but without the peas and with more potatoes and maybe some onions or something else to add some punch to it.

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  • on March 02, 2012

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    I was craving a smooth textured soup and made this one. I substituted olive oil instead of butter for the croutons and sprinkled some salt on there too which turned out tasty!

    I also added some fresh thyme and EVOO instead of butter and sauteed with leeks and 1/2 onion, which gave a wonderful aroma and added some zest to the final flavor.

    For a lighter version, I also added 1/2 cup milk instead of heavy cream. To make up for this I added a few more Yukon potatoes to the recipe and pureed it a little bit before putting in the peas and bacon to make the soup have a thicker texture. I didn't puree all the potatoes, though as I wanted it to still have some chunks in it.

    The croutons, Parmesan cheese and chives make a beautiful presentation and add some wonderful crunch and flavor to this comforting soup!

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  • on February 27, 2012

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    simply delicious...

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  • on February 24, 2012

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    This was a GREAT recipe, reminded me of being back in the UK where I grew up! : I used store-bought croutons and a little less cream (to lighten it a bit and it was still fabulous and so easy. This will become a staple in my house.

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