This will become a staple in my house. Make it exactly as written. Added a little extra garlic and fresh thyme then threw in some extra potatoes(leftover insides from potato skins) when it was time to blend. Most potato/leek soups are good, but this one is perfection. So very tasty. Your recipe was the first I tried and it’ll be the last because it was perfect. I followed this recipe exactly and it is sooooo good – light, yet hearty and satisfying. That happens if you’ve been reading the reviews and then click on “jump to recipe” at the top of the page. Well, a chef who works at a local Sur La Table here in town told me the secret: ..make the soup according to this recipe and add One Sardine to the soup when you are making it. That’s it! Delicious. It was absolutely delicious , loved the simplicity of the recipe. I make this often, and in larger batches so that I can share with neighbours. Easy and so delicious. This is my first time making potato leek soup. My family loved it. This will be put in my winter rotation! I made this soup it was absolutely delicious. But I would not substitute the cream for something else, just use less. I love potato leek soup, I’m in heaven!!!! Used half n half instead of whole cream, and did not use salt when cooking. Easy to make and tastes very good! I plan to make another pot without the cream and freeze it for later. Which should it be or doesn’t it make a difference? Made it twice. I will keep you posted! My husband brought home 4 huge leeks so I actually only used one bec after I washed & chopped it came to 4 cups. The only thing I alter is the broth, as I’m a vegetarian. Have been cooking since I was little. What you made was SHALLOT soup! Thank you for sharing! This is my go to soup 12 months of the year. I’ve always enjoyed potato leek soup, but never made it. . Thanks for this delicious, easy to follow recipe!! Can be made quickly on a cold night. Came out perfect. Not bland like potato/leek soup can sometimes be. heavenly soup is ready . I made this soup today… It was so easy and quick and refreshing after a tiring day at work…. And those leeks were SO clean! That being said, I did add extra leeks the first time I made it because I had them. It’s delicious AND easy to make, which is the perfect combination for a recipe. Absolutely amazing. Its so easy to make too. Use 2 ENTIRE Leeks! This is my favorite soup! We both loved it! ½ Juice of 1/2 lemon. This is one of my favorite soups (my family’s too)! So good I am going to make it again. I also used red bliss potatoes (unpeeled). I’ll be glaԀ to be a visitant of those unadulterated site! It freezes great, too. Looking forward to trying more of your recipes. Also used white pepper! Hi Kim, the Yukon golds make the soup a little creamier, but it will still be delicious with white potatoes. Oops. My kids liked it so much my son ate it for breakfast and my daughter took some to school for lunch. I made this today and it turned out perfectly. My husband actually is the one that cooked it. I’m also thinking about all the things I can do with this recipe. So good! Made this for a soup and salad lunch I had for Halloween with my extended family – they LOVED it. Fantastic recipe. (The great thing about a soup like this is its forgiveness… you don’t have to be accurate on the ingredient amounts… just eyeball it and adjust as needed!). Thank you. This soup was perfect for our dinner on a cool, fall day. Thank you! Oh.My.God. When I look for a recipe, I’ll check here first (and her cookbook). Dairy Free Potato Leek Soup. Like another reviewer, I began my soup by rendering some bacon (about 5 strips) in the bottom of my dutch oven. I hope this helps. Do some soups cook better in a Dutch oven, and some in a stock pot? It’s a cold and rainy night here in northern CA and decided on making this soup since I had all the ingredients. , thanks for that reɑson гare іnformation! The hand held immersion mixer produced a lovely silk finish. I found this after looking for a recipe that didn’t call for cornstarch. I made this recipe and the family loved it. Worked fine. I have been craving French food like crazy. This soup is Fantastic!!!!! Nothing the other reviews havent said! Thank you for sharing! I love cream soup, but this time it did not need cream. I just called it potato soup and never mentioned leeks, but the leeks are what make it. Hi Diane, it is really dependent upon the size of the potatoes– you mentioned large potatoes, so perhaps you’d need 2 to 3. We had some leeks from our CSA which was perfect. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This soup is delicious and my family loved it. Delicous!!! Rock Star results. Now that’s what I call a win -win! I also threw three corn cobs (Cut the corn off) in the soup which made it sweet. Thanks for another wonderful recipe, Jenn! Thanks for sharing Jenn!! We sprinkled Parmesan/Romano cheese on top to add a little subtle salty, tangy taste. Hi Jenn I followed your recipe and did Leeks and Potato soup for the family and it came up so well!! Was hoping to clarify how many for this particular recipe. Absolutely delicious! It was phenomenal. I added some chopped celery and finely sliced baby carrots to the sauteing leeks and garlic. Wonderful recipe! This soup is packed with flavor. Sure, Lynn, but I’d taste it first before adding it; you may find that you’re happy with it as is.