The classic potato soup. Sauteed leeks are heated with cooked potatoes, chicken stock and whipping cream. If you prefer a thicker soup, mash up some of the potatoes. It's the perfect winter warmer.
Good recipe, however, I made a few changes. After slicing I put three chopped leeks and an onion thru my food processor and then sauted in butter (not margarine). I then added only four potatos which I cubed. While that was happening, I made a roux and added it to the mixture. The broth came next. After the potatoes were tender, I whirled them in the food processor to give the soup a velvety consistancy. Once back in the pot, I then added fat free half and half and topped with chives and crumbled bacon. Wonderful soup and thanks so much for a GREAT start Michele! - 09 Jan 2004 (Review from Allrecipes US | Canada)
I sauteed the leeks in bacon grease for the added flavor... and the second time I made this soup I sauteed 2 chopped stalks of celery and a chopped small onion. I also put 3 cups of the potatoes in my blender and pureed to thicken the soup. - 24 Dec 2001 (Review from Allrecipes US | Canada)
Such an amazing soup. I used 4 potatoes, and 1 big white onion. put them in the boiling water until the potatoes were really soft, then pureed them, put them back in the pot, and added the sauteed leeks. just amazing....my husband was amazed with the taste and the combo of tastes. the onion does a very nice change to it. a keeeeeeper... - 14 Sep 2007 (Review from Allrecipes US | Canada)