Leek and Potato Soup

I made this when I got two feet of snow outside and thought a nice cup of homemade soup would do. I liked the recipe and it was easy to make but too much pepper for me will make it again just pepper to taste next time.

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Made this tonight and doubled the leeks, potatoes, broth and spices. For me it was WAY too peppery but my husband and neighbor absolutely loved it. Probably was not necessary to double the spices and I would have toned the pepper down quite a bit, at least by half. It was a light brown color and had a nice thick consistency.

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After reading the other reviews I simply reduced the pepper to about 1/4 tsp. Making the soup in the same pot that the leeks and potatoes were sauteed in makes all the diffence. Excellent on a cold night, very nice.

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I love this recipe. I never saved it and had to find it again. I enjoy a chunkier soup so I've added two types of potatoes, Russetts and Yukon Golds. The russetts break down nice and the golds add color and hold their shape better.

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I guess people should add pepper to taste, we love it and pour it on everything so I guess it may be to strong for others. I even add it to my bowl of soup.

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Holy! Soooo Good!!! Was saying YUM at every spoonful! Will certainly be making this again!

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I thought this was a great soup. I cooked some of the potatoes down and smashed them to thicken the soup. I also added garlic, spinach, and some grilled chicken I had just to use up some left overs. It turned out great. I think you can use this soup as a base and add just about anything to it. I will make again.

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Love it! I made this soup on a cold windy January day, really warmed the family up! Easy to make. Can't wait to make it again!

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Very easy to make and great when leeks are in season! I followed the recipe almost exactly, except cutting down the pepper as others suggested. We found the soup to be lacking in salt, but that could be because of the homemade broth I used, and was easily remedied with a sprinkling of kosher salt.
I used red potatoes because I like my potatoes creamy-textured. Perfect on a cold evening! Thanks for sharing!

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This was quick, easy and tasty. I had a couple of leeks left over from a Thanksgiving dish so I went here. I made the recipe as is except I had a little more leek than called for. The spices need to be bumped up a notch so I gave it 4 otherwise great. Next time I think I will take my sons suggestion and add a little bacon to it.

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I do love this soup. I will decide if it keeps well then I may upgrade the stars. I being only one person make recipes for more than one day. I did read reviews so the only thing I changed was used alot less pepper. didn't measure just 6 cranks of my pepper mill. I think 4 is 1/4 teaspoon UPDATE: 5 stars. sometimes I am not sure of how I like something the first day. Had some today and it was yummy. Oh I left out nutmeg as it counteracts my medication.Oh just remembered I used better than bouillon chicken flavored instead of broth

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Delicious. Kids were eating it right out of blender.. before milk added so we ended up just having it without the milk! They wanted it again this morning. Already made a 2nd batch to freeze. Will make annually now when leeks are ready

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Excellent and easy

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I QUADRUPLED this recipe b/c I knew it'd be good and I wanted to freeze most of the soup into batches. I changed a little by omitting the milk (does soup made with milk freeze well??), adding a 3 oz. bag of baby carrots, diced, and a diced red pepper. Once the soup was done cooking, I used a hand masher to mash all of the ingredients. Delicious, wonderful way to get veggies in and even my 1 1/2 year old loved the soup!

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Excellent flavor! Hubby and I really enjoyed it. Will definitely make it again!

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Terrific recipe--made it as is and was a totally satisfying meal paired with a salad and homemade cornbread muffin. The soup is not grainy, like some potato soups not based in cream, and is very creamy despite not being pureed. I loved it!! Will make again for sure!

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I've made this a few times now. A couple times as directed and it was good. I've also made it a couple times with adding a diced shallot and a couple cloves of pressed garlic. These little additions make it great! My hubby loves it so much that he's asked for a double batch next time.

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Just finish cooked this and will have it for tomorrow. I tasted it a little bit, yumm.... regret that I had dinner already earlier. I added onion and more leeks like the other reviewer said, used cayenne pepper instead of paprika (we love spicy), used fresh basil and a little of fresh parsley, ommit the last flour ingredient. I love how it use not too many ingredients.

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Yum, yum, yum! I'd never had leeks before, but picked some up at a farmer's stand. I'm so glad I made this because it was AMAZING. We've already made it twice in a couple weeks, and it reheated well for lunches. DH says this is the only way he wants potato soup from now on, so you can bet we'll be buying more leeks!

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