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This savory soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.—Patricia Wells, Riverhead, New York
Nutritional Facts 1 cup equals 298 calories, 16 g fat (10 g saturated fat), 47 mg cholesterol, 774 mg sodium, 33 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Potato-Leek Soup in Taste of Home December/January 1995, p65
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Reviewed on Mar. 06, 2013 by Marc Erich
This soup turned out delicious! Very simple to prepare and tasted wonderful! I took my time making it, as I was preparing other dishes as well. A definate addition to my recipe collection!
Reviewed on Nov. 03, 2012 by Andiluvs2cook
This made a nice pot of soup. I used 2 cups chicken stock in place of the water. Very tasty!
Reviewed on Oct. 17, 2012 by millersbay
Ditto what cad222 wrote! This went over well with us all...even my husband who is not normally a fan of soup. He says "this one has some substance!" We will be making it again for sure. (I omitted the carrots and garnished with a little shredded cheese & crumbled bacon.)
Reviewed on Sep. 22, 2012 by cad222
Made this tonight with fresh potatoes, leeks, and carrots from my garden. It turned out great. Good fall comfort food!
Reviewed on Apr. 21, 2012 by keverwann
This was good, but it needed more liquid and we didn't even add the celery. We also left out the bouillon cubes because we didn't have any. This was a great use of the leeks I found - prewashed, prechopped, and frozen for 1 Euro for a kilogram.
Reviewed on Feb. 12, 2012 by Lilli44
We love this soup, I've made it 3 times in the last month. I use the Knorr homestyle stock concentrate instead of boullion and it is really delicious.
Reviewed on Dec. 13, 2011 by estherbotelho
Because we are SALT conscious in our household, I used only the first 1/2 tsp. salt with leek and potato and swapped out the water for my homemade chicken broth with less salt and added two garlic cloves minced. I omitted the chicken boullion in the white sauce. Two thumbs up!
Reviewed on Apr. 09, 2011 by lafleur
Wonderful flavor! Never cooked w/leeks before. Did make a couple changes, no carrots, an extra cup of leeks, & 6 slices bacon, cooked & crumbled. Will definitely make again.
Reviewed on Feb. 06, 2011 by Doctor Z
The recipe was pretty easy to make. The time to complete the recipe must start from the time the vegetables are chopped. If you are doing that by hand add 20 minutes or so.I didn't find that the carrots added much and there was quite a bit of butter used. I also tried using frozen leeks. Next time I use fresh leeks, less butter and maybe no carrots. I also need to work on my roux technique. Too many lumps I had to strain out.The flavor is definitely mild. I might add a few more leeks next time.
The recipe was pretty easy to make. The time to complete the recipe must start from the time the vegetables are chopped. If you are doing that by hand add 20 minutes or so.
I didn't find that the carrots added much and there was quite a bit of butter used. I also tried using frozen leeks. Next time I use fresh leeks, less butter and maybe no carrots. I also need to work on my roux technique. Too many lumps I had to strain out.
The flavor is definitely mild. I might add a few more leeks next time.
Reviewed on Dec. 06, 2010 by Freelance Cook
awesome mellow flavor... delicious!
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