Potato and Leek Soup

Julie, this was so easy and so awesome! Very flavorful and rich! I didn’t have any clams but I added real crumbled bacon at the end. Sorry, it just sounded right to me and it was really delicious! Thanks for the recipe.

Just made this. Great flavour without tweaks but is separating before serving.I did tweak with a bit of coriander and garlicWill make again with less fat and add a protein. I don’t mind separating but would if I served this to company

I substituted “Better Than Bouillon Vegetable Base” in place of the chicken stock. I also added some large sized spring onion bulb, diced Vidalia onion, and lastly red potatoes!YUM!!!

Ok, so I used this recipe as a basis to start from. I didn't have cream so used milk. Only used half a cup butter. Added 5 diced garlic cloves, carrots, onion powder, garlic powder, and chili powder otherwise it would've been bland. Did not need cornstarch because the immersion blender made it creamy. It's one of those soups that you can add or substitute stuff. I've eaten half of it already so it's delicious!

I’ve made this recipe for years and we’ve always enjoyed it. It’s very simple and stands solidly on its own, or can be used as a base for a number of different vegetables to be added in. I have reduced the amount of fat as the years have gone by. I use 1/2 C butter and 1 C heavy cream and 1 C half and half. We like a thicker soup so I also increased the cubed potatoes to 5-6 C and also grate in another raw potato for thickening. Then when it’s cooked I mashed lightly with a potato masher to reduce the chunks and thicken a bit more. Tonight I added about 2/3 c chopped carrots. In the future I will follow the suggestion of others and add chopped clams to make clam chowder. When I do that I probably will use 1 1/2 C of heavy cream and 1/2 C of clam juice for flavor. One of the things that I would like to add is a tip that I learned from cooking with leaks in another recipe is to slice the leaks and soak them in water to get all the dirt out of the leaves if you use much of the green. Then stain thoroughly, and pat dry, or lay out to dry before you put them into the hot butter.

Literally made this twice over the long, Thanksgiving weekend because of how tasty it is, how quick it is to make and how limited ingredients it requires. Like the submitter amended, used half the butter and in both cases, subbed one potato - and I used russets instead of Yukon (since that’s what I had) - for ONE sweet potato (so 3 regular and 1 sweet). I personally like Yukon better but again, was not ready for face any stores Black Friday weekend so used what I had. Both times, DELISH! The second time, made homemade croutons with T-Day old buns. So glad we found and tried! Will make again! Thanks Julie!

It was lovely, great comfort food. My son made it for me while I was visiting him and I loved it so much that I wanted to also make it for my husband. My son said he would have added more potatoes to the recipe and half the butter, though I have to say, I was a fan of the creaminess of the butter. He added four cloves of garlic (delicious) and used an immersion blender for about 1/3 of the soup. It was paired with warmed artesian sourdough bread from the local farmer’s market and Kerrygold butter. I could probably eat this daily.. so good!!

This recipe is amazing. I love this wonderful spring allium in this soup. Couldn’t ask for better. I followed this recipe to a “T” and it’s delicious.

I made this and the family enjoyed it.I read that Julie, who submitted recipe, updated and halved the amount of butter and felt that was a good idea. I had only one leek so added a white onion, increased chicken stock to 6 cups and lowered half & half to one cup.Garnished with a bit of dried parsley.Lowering fat content for health purposes did not take away from this recipe.I will definitely make this again.