15 Reviews

This soup is easy and quick to make. Including peeling and chopping all the veggies, and letting it simmer for 20 mins. it only took about 45 mins. from start to finish.

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Marie1 October 08, 2001

I skipped the bread bowls and used fresh italian parsley, a little rosemary and thyme, and it was great. Left it chunky too.

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Gay Gilmore January 16, 2001

Fantastic! Delicious and wonderful. Beautiful blend of tastes. Bravo Nancy!

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Chef OnMyMom April 22, 2010

Delicious and Super Easy! I used veggie stock instead of chicken stock, added a bit more salt and nutmeg, and used the imersion blender to smooth out the soup. The entire family loves this soup! We will definately make it over and over again! Thank you!!

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hsafo October 31, 2009

Won't make again. I only blended half the soup, and made the mistake of adding fresh parsley. It tasted too strong, but salt helped reduce the parsley's negative effects. Had very little flavor apart from parsley; definitely wouldn't recommend to anybody looking for a flavorful soup.

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Yevka Mikhailovna December 08, 2010

Delicious and easy to make! It goes great with sourdough garlic bread. The only thing I changed was that I only blended half of the veggies and left the rest chunky in the soup.

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Ultraviolet Catastrophe October 13, 2009

potato and leeks are a huge secret. the nicest winter soup ever!!!

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kaniwynplz July 19, 2009

Very tasty. I followed the recipe then pureed it.

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PortlandChick April 17, 2009

fantastic soup! we left it a little chunky and it tasted great. i also used low sodium broth, fat-free half and half, and used only a 1/4 teaspoon of salt.

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EagleRocker March 31, 2008

This soup was very good and hearty. I used about six medium sized potatoes, and soy creamer for the heavy cream, and better than boullion veggie broth instead of chicken broth. Very tasty!

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Chef N August 19, 2007
Potato Leek Soup in Bread Bowls