This was outstanding! I used broth as was suggested in the reviews and had 1/4c of chopped roasted red peppers left over from another recipe so I dumped them in. The butter is a must! This is a wonderful and easy basic recipe. Thanks for posting. I may just have to buy her book!
I love Mastering the Art of French Cooking and I love this recipe. Thanks for taking the time to post it here. This is a family favorite... so simple, inexpensive and good!
I love this soup- easy, simple, quick, tasty, and filling. After making it a couple of times, I decided that I like going a little heavy on the leeks, though I don't keep close track of how many I use, either. And I like it mashed just enough that the appearance is creamy, but there are still bits of potato and leek to add some texture. I haven't tried any other variations because I like the basic one so much.
Nice basic soup. I made the carrot variation. Next time I would use stock instead of water though, as it was a bit bland. Thanks for posting! Made for PAC Fall 2009.
I love this recipe. So simple, but surprisingly delicious. Use the butter, it's worth it, and totally transforms the soup from a nice vegetable soup into something rich and wonderful.
Excellent easy soup. I used 4 medium potatoes, 2 leeks and 2 smallish carrots. Pureed with immersion blender and added 2 T butter and sprinkled chives on top. I can't believe how good this is for having just a few ingredients. Thanks coconutty!!
Mmmm. This is so simple! I used one large leek and three medium white potatoes, covered with 6 cups of water, and it made about 8 one-cup servings. I only simmered it for 25 minutes... I didn't even bother with any butter or cream - just pureed it with my immersion blender and topped with snipped chives. I couldn't believe how delicious it was, with only two main ingredients! This is definitely a keeper.