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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

Showing 21-30 of 43

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  • on January 28, 2012

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    Simply delicious! I took the advice of another reviewer and skipped the water and added more potatoes. It turned out GREAT!

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  • on January 20, 2012

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    This soup is awesome! I have another recipe for potato leek soup, but I enjoy the addition of bacon in this one. I made the croutons the first time, but don't feel a loss when I don't make them each time.

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  • on January 13, 2012

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    I took the other reviewers' suggestions and omitted the water and added more potatoes & leeks when I made this recipe. I also served it with a little parmesan cheese on top. It was delicious! My husband & i loved it and we look forward to making it again.

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  • on January 12, 2012

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    This soup was easy to make and was tasty-even the next day re-heated for lunch! I tried to adapt this recipe slightly to make it a little bit healthier. I chose to use 45% less sodium bacon, 33% less sodium chicken stock, and 2% milk instead of heavy cream. The soup turned out thinner, from not using the heavy cream, but it was still flavorful. I extra bit of homemade croutons on top is the prefect topping to this soup!

    I plan to use this recipe again for a winter weekday night and plan on recommending it to friends & family!

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  • on January 12, 2012

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    The recipe at face value would be 4 or 4.5 stars; I gave it 5 based on the changes I made to it. Based on other reviewer’s suggestions, I doctored the recipe and it came out delicious! I did NOT include any water, peas or parsley. I used five cups of chicken broth, three potatoes and extra salt and pepper, to taste. ¼ tsp of each was just too bland. I used Applewood Smoked bacon; I would highly recommend spending the extra money for that. The paprika croutons and bacon on top was the perfect touch.

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  • on January 10, 2012

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    Just made this soup for lunch today and it was not bad. I agree with other reviewers that it was a bit thin and I would, too, omit some of the liquid. I ended up using frozen corn as I was out of frozen peas. I think you could use both, really.
    I thought the toppings (bacon and crusty bread were the best part. However, I would not use the parsley again. It really didn't taste good with the soup.
    I may make this again as it was fairly easy to make, but it was not as wonderful as I had hoped.

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  • on January 08, 2012

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    This soup was "okay", it was a bit thin and I added at least 2 tsp more salt! I like a thicker soup, the flavor was good and it didn't keep well and curdled a bit when I heated it up. Probably won't make it again.

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  • on January 06, 2012

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    Really enjoyed the flavors in this soup. I agree with previous reviewers in that it was a little watery for my husband and I. As suggested I didn't use the water and I used more potatoes. Next time I will reduce the chicken broth by 1 cup and see if that helps. Otherwise, we really liked it!

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  • on January 03, 2012

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    This recipe is a great canvas for a starter soup! I agree with the other recommendations for omitting the extra cup of water and the addition of extra potatoes! I did both based on the previous reviews and I also added Italian sausage, extra heavy cream and a littttttle extra bacon droppings! Perfect! Not watery at all! My family loved it!!

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  • on December 12, 2011

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    Delish!! My husband and sons RAVED about this soup! I took the advice of some of the other reviewers and I doubled the number of potatoes and eliminated the water. I also roasted the garlic and used about twice as much as called for because it is milder roasted. A fantastic recipe to use as a base. Thanks Food Network!

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