This ranks among my very favourite soups!! I made a bunch of it and froze it in 1- and 2-serving portions. To cut down on the sodium content, I used salt substitute instead of salt, and I used homemade chicken stock (almost sodium-free) instead of store-bought cans.
I made it with 3/4 cup 2% evaporated milk (instead of cream), didn't add the extra salt, and it turned out great.
One of the best potato leek soups I have ever tasted. Easy to make,and it truly does taste gourmet. Served with a good cornbread, it's even better!
This is very good. I have made Julia Childs' potato leek soup but this one is better! The only thing I changed was I used half and half. I'll be making this a lot this winter.
This is wonderful soup. I added 2 t poultry seasoning and used milk instead of the cream.It came out rich and hearty. This is definiatly a keeper!
Great recipe and extremely easy to make. My husband drizzled a touch of hot sauce on top to give it an extra bite.
I used this recipe as a reference and it was excellent. I used 2 leeks and one onion. I have a method when I make soup learned from a chef. I always saute the veggies and herbs in a bit of oil for at least 20 min very slowly. Then I added the potatoes. Finally I add broth, I use enough broth to cover the potatoes by half inch. Cook the potatoes until they are done and then puree. Then I put it through a strainer and you get about a tbsp of bits. I used celery instead of celery seed so there were a few strings in there. Also got rid of the thyme but flavor remains. Soup was smooth as velvet and delicious. If it is too thick for your taste add more broth. You can add it in much easier than take it out.
Also used this recipe as a reference, great soup! I first cooked potatoes on the side, drained half of the starchy water, then pureed the potatoes with the remaining liquid. That way I used less chicken stock to create a soup lower in sodium. I also threw in a secret ingredient - 2 slices of bacon, chopped - first browning them in a bit of butter then sauteeing the veggies until soft and adding all to the soup. Greatly enhancing the flavor and replacing salt!
Oh, yum! I used a little bit more flavorful veggie broth base and added corn and cheese. The best potato soup I've made yet, and I'll keep coming back for me:)
This is so easy. I made it on a Friday after work and served it with a loaf of Asiago French bread from a local bakery. I didn't have celery seed, but had a stalk of celery left in the fridge, so I chopped the onion and celery together in the food processor. Also used more leeks (I had to use them up!). I have to watch fat intake, so used lowfat milk, but only enough to thin soup a little. This is a keeper, especially since I used ingredients I needed to use up before they got tossed.