Creamy Potato Leek Soup

"The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Diane M. photo by Diane M.
photo by c.k. Alvin photo by c.k. Alvin
Ready In:
40mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Bring broth to a boil and reduce to medium.
  • Add leeks, potatoes, and onion.
  • Simmer, covered, 25-30 minutes.
  • Add seasonings and cream.
  • Simmer 5 minutes more.
  • Slightly mash with a potatoe masher to desired consistency.
  • Serve with salad and crusty bread.
  • A snap to make, but tastes gourmet!

Questions & Replies

  1. can you use unpeeled yukon gold potatoes for this recipe?
     
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Reviews

  1. This ranks among my very favourite soups!! I made a bunch of it and froze it in 1- and 2-serving portions. To cut down on the sodium content, I used salt substitute instead of salt, and I used homemade chicken stock (almost sodium-free) instead of store-bought cans.
     
  2. I made it with 3/4 cup 2% evaporated milk (instead of cream), didn't add the extra salt, and it turned out great.
     
  3. One of the best potato leek soups I have ever tasted. Easy to make,and it truly does taste gourmet. Served with a good cornbread, it's even better!
     
  4. This is very good. I have made Julia Childs' potato leek soup but this one is better! The only thing I changed was I used half and half. I'll be making this a lot this winter.
     
  5. This is wonderful soup. I added 2 t poultry seasoning and used milk instead of the cream.It came out rich and hearty. This is definiatly a keeper!
     
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Tweaks

  1. I added 2 cloves of fresh garlic and fresh thyme. Sprinkled the soup with additional thyme to garnish.
     
  2. This recipe was delicious. I used one whole leek and a 32 oz. box of veggie broth in place of the chicken broth. I also sauteed the onion, leek and garlic per other reviews. I skipped the thyme because it's not our favorite seasoning. I would say not to skip the celery seed because it addsd a lovely celery flavor. Additionally, I used 1% milk in place of cream because I didn't have any and pureed the whole thing in the blender. It was great.
     
  3. I have made this a few times now, and everyone has raved about it! To slim it down, I use skim milk in place of the heavy cream, and it still tastes delicious! I double the recipe, and refrigerate any leftovers. Thanks for posting this, Lorraine! :)
     
  4. I made this tonight and didn't have celery seeds. I also substituted condensed milk for heavy cream. This soup was fantastic.. Husband and I ate 3 bowls full.
     
  5. Now this is comfort food! My toddler has a cold and this soup was perfect for him. I also really enjoyed it! I added some carrots, extra leeks, used half & half instead of heavy cream and used dill instead of thyme. I'll definitely be making this again!
     

RECIPE SUBMITTED BY

Psych-nurse. Enjoy cooking for my husband.
 
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