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"Lovely soup with substance. Literally! Not "brothy" but rich... and probably not heathy either. I won't tell if you won't!"

Ingredients: fresh basil leaves, heavy cream...

"This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery & Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Excellent potato soup!"

Ingredients: fresh thyme, heavy cream...

Ingredients: pepper, garlic, milk...

"Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine."

Ingredients: chives, leeks, parsley...

"Based on a recipe from Michelle Garner’s cookbook, Quick French Cuisine. She says, “I adapted this from my aunt Cécille’s recipe. She would make large batches and freeze it.”"

Ingredients: creme fraiche, lemon juice...

"Serve with croutons"

Ingredients: cream, shrimp, lemon juice...

"This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and..."

Ingredients: fresh chives, heavy cream...

"Combo of French onion soup and creamy potato soup. A nice use for leftover mashed potatoes is in this soup used to thicken and giving more creamy comfort without cream or flour. Caramelized Sherried Onions or Caramelized Adobo Onions can be followed for this soup for a different twist."

Ingredients: pepper, dried parsley, gruyere...

"A delicious Velouté French soup, the literal translation being to "be made like velvet", in other words, creamed and thick!! This is ALWAYS a hit with guests, friends and family, even those who profess not to like chestnuts, love this soup! Serve it with crispy bacon pieces/lardons and croutons for an elegant appetiser or as a light..."

Ingredients: cream, creme fraiche...

"Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress..."

Ingredients: creme fraiche, double cream...

"This is from an idea in a French women's magazine. I want to make chestnut soup for my French inlaws for Christmas dinner instead of those nasty, hard chestnuts they are always serving. I have been auditioning soups. This is the winner. Would be great garnished with some very crispy bacon or pancetta."

Ingredients: pepper, cream, creme fraiche...

"This is a great faux vichyssoise, not one person who has had it can tell that it is not a "real" vichyssoise. I had it at a dinner party and had no clue until I got the recipe. Cook time is refrigerator time."

Ingredients: chives, dried onion flakes...

"This recipe comes from local chef Marlene van der Westhuizen's lovely cookbook, "Delectable". I find her recipes, ranging from France to South Africa, simple and practical. This one has tins in the ingredients yet manages to be sophisticated and quick to make. Do double the recipe if you like: this starter soup for 4 is rich so servings..."

Ingredients: cream, fresh ground black pepper...

"I was introduced to this dish almost 30 years ago. It's still the only version (slightly different than others posted here) that I make. Very easy to put together, and superb comfort food. Even DH, that doesn't like onions nor leeks, loves this soup. I've always used cream, but I'm sure it would be just as good with lower fat milk...."

Ingredients: condensed chicken broth, leeks...