56 Reviews of Creamy Potato Leek Soup

From: Kat

On Feb 8, 2002

I made it with 3/4 cup 2% evaporated milk (instead of cream), didn't add the extra salt, and it turned out great.

From: Mille® ™

On Dec 10, 2001

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.

From: mikekey

On Nov 15, 2003

This is so easy. I made it on a Friday after work and served it with a loaf of Asiago French bread from a local bakery. I didn't have celery seed, but had a stalk of celery left in the fridge, so I chopped the onion and celery together in the food processor. Also used more leeks (I had to use them up!). I have to watch fat intake, so used lowfat milk, but only enough to thin soup a little. This is a keeper, especially since I used ingredients I needed to use up before they got tossed.

From: Monica Pileggi

On Apr 15, 2004

This was a delicious soup and very easy to make. I revised as follows: used half & half instead of the heavy cream; sauteed the leeks and onions in 2 T. of butter before adding the broth; used fresh garlic (I never cook with garlic powder); added dill, chives, and parsley since I didn't have thyme; added 2 more t. of butter when I pureed the soup. This is a recipe I would definitely make again - even in a larger batch! It disappeared very fast. (resubmiting this as I forgot to add the stars!).

From: Miraklegirl

On Jan 19, 2004

This was just fabulous. I made it exactly as written except for using 2% milk in place of the cream and I used my immersion blender instead of a potato masher, and left a few whole pieces of potato in there as well. I have tried other potato leek recipes but none are as easy as this one. I will definately make this again. Thanks!

From: MizzNezz

On May 27, 2002

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!

From: Teresa3

On Sep 4, 2001

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!

From: Shelly #5

On Sep 26, 2007

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!

From: Jill77

On Feb 4, 2003

Add me to the list of those who love this soup! I used broth I had frozen instead of the cans. I used about four cups, but I like potato leek a bit thicker, so next time, maybe only 3 cups. Also, didn't have the cream, so I used sour cream - excellent! I garnished this with a little freshly grated parmesan and some chopped green onion. Add bread and a salad and I'm in heaven! Thanks!

From: Babs in Toyland

On Nov 5, 2001

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.