7 Reviews

This tasted great however I found the instructions Really vague.. The store I went too had 3 different sizes of leeks.. It says just add 3... And it says 8 potatoes... well what sues potatoes and what type? I ended up usei g russets which where a bigger potato and after the cream went in it was still way to thick.. It was almost the consistency of mash potatoes I had to ad double the cream and another cup of broth... I followed the recipe exactly.. So I concluded there was to many potatoes in it... Which means that I bought potatoes that where to big... And the store had even bigger ones.. It would be better if u did the potatoes by volume or weight or state what size and type.. But other than this... Amazing simple recipe

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croswald November 26, 2012

Delicious soup! The only change I made was to puree the leeks...or I would at least chop them up a bit. Wouldn't change any else.

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campania October 21, 2009

Really yummy. The only thing i did differently was to use the pot I fried the bacon in to create the soup (I wanted to get all the nice little crispy pieces of bacon). I also added celery & carrots-just can't seem to make a soup w/o adding those 2 ingrediants. Thanks for an easy pot-o-soup. DELICIOUS!

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um-um-good December 28, 2007

I found this recipe to be exactly what was needed on the first cold, rainy day of fall! Another reviewer mentioned that they had a difficult time making this as they weren't sure what size of potato to use. Most recipes will state 1 lb or 2 cups , etc , but I found by putting the 4 cups of liquid into the pot first and then adding enough peeled, quartered potatoes until they were about 1" below the stock did the trick. I used 10 small/medium size russet potatoes and also used chicken stock instead of the broth, as It's a personal preference for me. I find stock had less salt that most broths and cost just the same. When the potatoes were done I used a potato masher and then added the carmelized leeks to it. (I did not add the crispy bacon) After 5 minutes I used an immersion blender and added the cream, which resulted in a velvety smooth soup that was AMAZING. I served the soup with little bowls of toppings and allowed my family to pick and choose their own. The toppings I put out were the crispy bacon pieces, shredded extra sharp white cheddar, chives, fresh Parmesan cheese and green onions. Most of my family choose the crispy bacon and cheddar! Delicious!!!

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ItalianMomof2 October 04, 2015

Wonderful recipe!!! My family loved it.

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lilnutbrownhare November 03, 2012

So good. I made this soup again tonight, and it's delicious. It's like a hug from the inside out.

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yarngasm September 30, 2009

Potatoes and leeks: a winning combination, and I just loved the addition of all the other ingredients. A truly wonderful soup! KelBel's Tuscan Soup Tuscan Soup was one of the first recipes I found on Zaar - and I've made it some half dozen times since then - and this recipe has now joined it in my favourite soups cookbook. Thank you KelBel for sharing yet another yummy soup recipe!

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bluemoon downunder March 25, 2006
B. L. P. (Bacon, Leek & Potato) Soup