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Pompidou Potato Leek Soup Recipe

Pompidou Potato Leek Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on June 12, 2012

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    I added fresh and powder garlic which made it yummy

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  • on May 07, 2012

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    DELICIOUS!!! and easy to make.

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  • on November 06, 2011

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    Love this soup! I like it chunky. My daughter is a vegetarian, she loves it in a bread bowl.

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  • on August 29, 2011

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    Really really good! Though I recommend using an immersion blender. My first time making this I pureed in batches and it took quite a while to do and got somewhat messy.

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  • on May 06, 2011

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    Absolutely LOVE this soup. I make it on a regular basis. Sometimes, I leave it a little chunky so it is more like a stew/chowder than a pureed soup. Made it as a Thanksgiving dinner appetizer. Was a perfect starter to the meal. : Croutons and a sprinkle of cheese and bacon is a perfect topper. :

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  • on October 08, 2009

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    very quick ,easy and so good instead of 1 cup cream i just reduced it to a half of cup and still it tasted incredibly delecious thank you!

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  • on February 23, 2008

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    The soup was good but I think too heavy. I suggest reducing the butter to 3/4 stick of butter and also the heavy cream to 1/2 cup.

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  • on February 03, 2008

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    Really Blend.

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  • on February 03, 2008

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    Easy to prepare, and equally good at a hot temperature, or at room temperature as a vichyssoise.

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