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Potato Leek Soup Recipe

Potato Leek Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 71-80 of 89

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  • on April 16, 2009

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    I had it made when my mother-in-law flew in town. She warmed it up and it was the most flavorful welcoming bowl of soup ever! I loved every bite of it. My husband was very impressed as well. This batch was huge, but not too much, since we ate it up within a few days: It was that good!

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  • on April 14, 2009

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    I tend to follow recipes exactly the first time through. Six potatoes ( used 6 medium russets, 4 leeks and 2 quarts of stock made a very thick base, then adding the remaining chopped leeks , thyme and cream produced a wonderful flavour but the roux was WAY to heavy. Thickened up to a heavy stew like consistency. Saved it by adding another quart of stoick and another cup of half n half. HAve enough soup for 12 entrees. There are better more clear recipees out there.

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  • on January 20, 2009

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    Made this for a church pot luck and it was a real hit with everyone. Easy to prepare and excellent flavor - what more can you ask for.

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  • on December 29, 2008

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    I just made this soup for the first time and it turned out perfect! I have made other potato and leek soups but this one tops them all!!!

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  • on December 18, 2008

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    I made this soup following the recipe exactly except that I used half and half instead of heavy cream. It was delicious and very easy! I will definitely make this again. Only problem is that it makes a LOT of soup so plan on leftovers.

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  • on November 25, 2008

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    I am new to cooking, and loved that this recipe was easy enough for a beginner, and it made me look like a pro. Had for dinner last night and now just finished having left overs for lunch. Excellent

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  • on November 15, 2008

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    I made the following changes to this recipe: I caramelized the leeks, then sauteed the onions, 2 stalks celery ( I peeled the skin of first added 3 cloves of garlic before I added any liquid. Then I deglazed with some of the chicken stock. I added the potatoes (I only used 3, then added about double the broth than called for. (I like a lot of broth. I followed the rest of the recipe but I did not puree. The soup came out great! I topped it with grated cheddar. Wonderful soup! I didn't want to have a really thick soup - and cutting down on the veggies and adding more broth made a nice balance. Also, the leeks are amazing when they are caramelized. Will make this again.

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  • on November 10, 2008

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    This soup is quite satisfying and the perfect compromise for our family that includes a vegetarian teenager. (I used vegetarian chicken base to make the stock without sacrificing flavor. I needed to add a lot of salt and pepper, possibly due to the type of stock I used, but probably will add it earlier in the process next time. Overall, really nice flavors, great for a rainy fall evening.

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  • on November 03, 2008

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    Thank you for yet another superb recipe, Chef Robert. I only wish I'd looked at the photo and not pureed 100% of it. Would have been much better with some chunks of potato and leek as shown in the image. Next time, I'll remove about 1/3, and then add it back to the pot to blend lightly.

    I used three, very large baking potatoes. It came out just right. Might use half and half next time for family dinner. The cream was delicious, yet a bit heavy for every day fare.



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  • on August 23, 2008

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    This soup has wonderful depth of flavor and was soo simple to make! The only change I would make next time is peeling the celery a bit so I don't end up with the strings in the soup after it's pureed.... other than that- I would feel very confident making this soup for company.

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