15 Reviews

Since my family is Welsh by heritage, we eat leek soup on St. David's Day, March 1st, every year as a tradition. I was so happy to find this recipe this year because it uses vegetable broth instead of chicken broth (I no longer eat meat.) I thought the soup would lack something without the traditional chicken stock, but was absolutely delicious! (Some tips: I found it only needed FOUR cups of broth, which made it nice and thick. I also substituted half the olive oil for fresh butter for a richer, creamier taste. Then I added a dash of white pepper, a flavoring many other leek soup recipes call for. For the cheese toasts I used a combo of cheddar and gruyere too, because that's what I had in my fridge at the time. It was excellent.)

The savory soup combined with the crusty sourdough garlic cheese toast is a perfect and very satisfying meal. Best of all, it was really simple and straightforward to make. I'll be making this next year for sure!

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Plum Island Girl March 05, 2011

Very tasty, subtle soup. We found that the potato flavour dominated. I used chicken stock, instead of vegetable. Also, I'd recommend making a day ahead as the flavours really intensify overnight. I used Gruyere cheese for the toasts, and they were fantastic! Thanks Chili Spice!

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AmandaInOz September 10, 2008

This is a very nice change from my usual vegetagle soups, & easy to prepare! Although I used the ingredients as suggested (did use vegetable broth), I pureed all but about a cup of of finely diced/chopped onion, potato & leek, which made for a chunkier finished product! However, the taste was there, & it was great! Many thanks for sharing the recipe! [Made & reviewed as a tagged bonus recipe for one of my invitees to the AUS/NZ Recipe Swap #14, Mar 08]

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Sydney Mike March 10, 2008

I've made this with both vegetable and chicken stock and find that there is more flavour with the chicken. If you like a thicker soup (I do) I would say only use 6 1/2 cups of stock instead.<br/><br/>I've made this recipe many times quite a few times following the instructions. I have a couple of variations I use, I find that adding 1 stalk celery, one large carrot and garlic (1-3 cloves depending on taste) gives it some nice flavour, sometimes I'll add 1 jalapeno pepper to the recipe to give it a bit of a kick.

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AKA_Muddee February 13, 2014

This was a good warming recipe. I've been trying to find a potato leek soup like they used to make at a bistro I worked at. This wasn't quite it- the texture is grainy instead of creamy. But perhaps they used a different kind of potato and I think there was also a lot of cream.

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lolablitz January 07, 2012

This was a hit with my family for sure. I used 1/2 vegetable and 1/2 chicken broth and only used 6 cups to make a thicker soup. When serving, I added freshly ground pepper, a dollop of sour cream and freshly shaved parmesan which added some additional flavor to the soup. Would definitely make again with these changes!

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Canadian in Minnesota October 03, 2010

Very good potato and leek soup, my youngest daughters favourite!!! I can't always get leeks, so when I got a good bunch at a good price, I thought, great! They were smallish, so I used the lot. I used vegetable broth, and made this exactly as described for an excellent flavoursome hearty soup, easily prepared after work. I would have made the toasts, which sound fabulous, but DH had bought a fresh olive ciabatta and we wanted to enjoy that just as it was!!! So your toasts are on the waiting list and will be made at the next opportunity! Many thanks for a lovely recipe. Oh, just to add, I can believe that it would feed 6 - 8, but four of us polished it off, just too nice to have leftovers, lol!

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Karen Elizabeth July 08, 2010

This soup was incredible! This was the first time I cooked with leeks, so I was excited. I definitely wasn't let down. The only change to the recipe was I added dried oregano, cracked black pepper and crushed red pepper to the top of each individual bowl because I didn't have the green onions. (I just finished watching an Everyday Italian where Giada floated a slice of fresh mozzarella on top of pea soup--I think that would be awesome on this soup!) I also made the Garlic Cheese Toasts (used mozzarella instead of Swiss), and this will now be the way I make my garlic bread. Thank you so much for the yummy recipe!

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jusme December 05, 2009

Amazing! Wish we would have doubled it, the family loved it so much there were no leftovers! Thanks for sharing!

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that Pam I am October 18, 2009
Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts