Potato Leek Soup

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This is a real keeper. Some bacon bits and butter garlic croutons on top. Definitely warms you up on a cold winter night in snowy New York.

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We added leftover ham to this yummy soup to make it a complete meal. Even my kids loved it!

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Easily the BEST Potato Leek Soup recipie I have tried--a real winner! We didn't have 8 leeks, only 5, but it was still truly delicious!

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Yummmy! Thank you, Chef Irvine, I love you! It turned out very tasty. I have never used thyme before in anything, so this was a first. I like it. I have also never made a "roux" before. I wasn't sure I made it correctly but it did seem to dissolve fairly well in the soup -- but only after I stirred it consistently for about 10 minutes or so. I actually used about a tablespoon less of butter and a little less flour (in order to cut down on some of the fat/calories. I also used "half and half" instead of heavy cream, because that's what I had in the fridge. Even though I made some adjustments, the soup still turned out very well. I noticed that the soup got considerably thicker after one night of refrigeration, which did not bother me. I like my potato soup thick. Thanks for a wonderful recipe. :-

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No immersion blender so left this one chunky. Great flavor...I added a couple of shallots just because I had them and needed to use. Also added other herbs- sage and just a little bit of rosemary. A lot of potato soups call for bacon, and I'm glad this one did not--can be overpowering at times. Anyway, this was a delightful soup to share with my family on a cold, snowy winter's day. Robert never disappoints! Highly recommend!

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If you are like me, you will go up to the light green on the leeks--and it is a texture and taste difference, but I like it that way. However, do not go overboard or it will be a very strong flavor. This is a super duper winner potato/leek soup recipe!!! SOOOO very easy to make and SOOOO yummy. Everyone loves this when I make it. I have tried many recipes and this is now the one I use. Sometimes i add green onion or chives on top (can you tell I LOVE onion?. You could even cut the cream in half or out --it still tastes great just not as creamy.

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pretty darn good, left out the onion as leeks are oniony enough, only did 3 large leeks instead of 8. didnt puree it with the blender since i like my potato soup chunky. very tasty.

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As one of the other reader, I think of a recipe and then go to food Network to find it :....This soup was delicious. My changes: Instead of 8 leeks I used 4 (mine were large, I only pureed 1/2 the soup as I like chunky potatoes and veggies, and I fried thick applewood smoke bacon and used some of the bacon grease with 1/2 the butter to make the roux and chopped the bacon up put in the soup then topped with shredded cheddar cheese. SOOO delicious ande creamy and even better the next day!!!

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Great recipe! I'm vegan so I did make a few changes - I used vegetable stock instead of chicken stock, vegan butter, and almond milk in place of the heavy cream. Turned out rich and velvety smooth. Absolutely delicious!

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Delicious and easy to pull together. The first time I made this, I did so according to the recipe and it was a hit. The next time, I modified the recipe to make Loaded Baked potato soup. I only removed half of the soups ingredients and put them in the food processor along with 1 cup of sour cream and the bacon grease from 4 slices of bacon. To the roux I added 1 1/2 cups of half and half plus 1 cup of 2% milk as well as 2 cups of broth from the soup (whisking all the while. At that time I incorporated the mixture from the food processor as well as the roux. I served this with shredded sharp cheddar and bacon bits. This was a definite "please make again" soup.