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Chock-full of potatoes, this vegetarian soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California
Nutritional Facts 1 cup equals 207 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 661 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Veggie Potato Soup in Simple & Delicious January/February 2010, p42
Learn about LeeksA member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
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Reviewed on Apr. 25, 2013 by ChicagoLiz
After a few modifications I can honestly say that this is my new favorite soup recipe. I used better than bullion chicken stock and used fresh herbs rather than dry. I used several garlic cloves and sautéed the garlic and leeks before adding the other ingredients. I never added the cream, flour or peas because I loved the flavor so much. It is wonderful and I look forward to sharing with friends and family
Reviewed on Nov. 29, 2012 by amy fretz
It was bland for my taste and my daughter said it was bitter. It was an easysoup to make in the crockpot and I liked that it was full of vegetables but unfortunately it wasn't a recipe to make again in our home.i sadly threw out the leftovers.
It was bland for my taste and my daughter said it was bitter. It was an easy
soup to make in the crockpot and I liked that it was full of vegetables but unfortunately it wasn't a recipe to make again in our home.i sadly threw out the leftovers.
Reviewed on Jan. 15, 2012 by MayaMartin
So yummy! Used yellow onion in place of leeks. Sprinkled some shredded cheddar in bowl before serving. Made on top of the stove. Great comfort food on a cold day!
Reviewed on Jan. 07, 2012 by jessescrew
This was very good. I added sweet potatoes and chicken as suggested by another review.
Reviewed on Sep. 05, 2011 by svsmith24
This is a really simple soup, quite flavorful. I loved it, my daughter liked the broth and my son ate his. So all in all a good meal for us. I did use chicken broth instead of veggie broth though.
Reviewed on Aug. 29, 2011 by totontonytonia
I have not made this soup yet, but from the reviews everyone likes it. It's the next soup I'll made.
Reviewed on Mar. 31, 2011 by KristaDavis
SO yummy!! I cut the thyme in half because I felt the herb was too strong for my 3 y/o. I've also added sweet potatoes and shredded chicken to the recipe.
Reviewed on Jan. 06, 2011 by brooksshaver
I did want to add that I've used chicken broth every time and I've never made it in the crockpot. I always make it on top of the stove. I do want to try the crockpot sometime, though.
I used broccoli instead of the peas and it was the best soup I've ever eaten! I even added some cauliflower to one batch. I've made it several times and we love it. I tried it one time using cornstarch instead of flour because I like the consistancy of corn starch over flour in pies and gravies, but it didn't seem as good in the soup as the flour. I will use this recipe forever, but I call it vegetable chowder.
Reviewed on Mar. 07, 2010 by psomleva
I love this recipe! I can eat it all day every day! Full of flavor and creamy goodness!
Reviewed on Feb. 03, 2010 by renee0903
My husband and I really liked this recipe! I used chicken broth because I didn't have veggie broth and it was excellent. It was also very easy to make!
Reviewed on Jan. 30, 2010 by Lisalev
This was very good! I cooked for about 5 hours. Next time I would cook longer, as the potatoes weren't quite done.
Reviewed on Jan. 17, 2010 by VickiStein
We thought this soup was excellent. Since I had it on hand, I rendered the stock with 2 slices of lean bacon, and substituted chicken broth for vegetable broth. The store was out of leeks (made the soup on New Years Day) so I used an onion, and I happened to have some fresh dill left over from spanakopita, so I added that, as well.I shared this soup with several family members and friends, and THEY LOVED IT.I'm making it again Tuesday night, in fact.
We thought this soup was excellent. Since I had it on hand, I rendered the stock with 2 slices of lean bacon, and substituted chicken broth for vegetable broth. The store was out of leeks (made the soup on New Years Day) so I used an onion, and I happened to have some fresh dill left over from spanakopita, so I added that, as well.
I shared this soup with several family members and friends, and THEY LOVED IT.
I'm making it again Tuesday night, in fact.
Reviewed on Jan. 11, 2010 by cloreep
Loved the flavor in this!
Reviewed on Jan. 03, 2010 by hatiej
Just too bland for us. But really easy!
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