5 Reviews

Great comfort dish! I cut back on the butter a bit so it was a little healthier and used turkey bacon. This made a nice belly warming soup. Totally different way to make potato soup than I am used to! I think we like the unpureed version better or maybe half and half. The leeks were a nice change for us and gave our same old potato soup a nice new spin. Thanks for a great recipe! *Made for Bevy Tag*

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Mama's Kitchen (Hope) October 17, 2008

Good soup! I made only one change--I garnished with chopped fresh chives instead of parsley. This being summer, I strained the pureed soup and served it chilled. Thanks, Sarah Jayne!

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Chef Kate July 10, 2008

Perfect for lunch on a chilly, windy afternoon. I made a half batch using Canadian bacon and a mix of milk and cream. Also sprinkled with a bit of grated parmesan and asiago cheeses that I had left over from Tuscan Tuna (which is spread on the bread in the photo). Yummo!

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Leggy Peggy June 30, 2008

Did cut the recipe in half & used 3 medium leeks, & had a very tasty, satisfying soup! Another time I'll make the whole batch & freeze some! Thanks for sharing your rrecipe! [Made & reviewed while touring Canada on Zaar's World Tour 4]

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Sydney Mike June 22, 2008

This soup was very good. I did make a couple of substitutions only because I did not have the original ingredients called for. I didn't have bacon (which I usually always have) so I used just a very small amount of skinless smoked sausage. I also used chicken stock instead of vegetable stock. I actually liked the way it came out, but I think if you stuck to the orginal ingredients you would have a more delicate soup which I think I would have even liked better. I will definately make this soup again and hopefully will have the correct ingredients. One more thing, make sure you don't leave the bay leaf in there too long because it will definately overpower. Thanks Sarah for a really nice recipe.

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Tess #2 February 03, 2008
Leek and Potato Soup