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.
I skipped the bread bowls and used fresh italian parsley, a little rosemary and thyme, and it was great. Left it chunky too.
Fantastic! Delicious and wonderful. Beautiful blend of tastes. Bravo Nancy!
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!!
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.
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.
potato and leeks are a huge secret. the nicest winter soup ever!!!
Very tasty. I followed the recipe then pureed it.
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.
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!