About this recipe: A wonderful twist on the classic leek and potato soup. Leeks are simmered with portabello mushrooms and potatoes in a cheesy soup base. Serve with croutons, if desired.
I stuck as closely as I could to the recipe. I used ordinary mushrooms that I had in. I thought it was just fine even before adding the mushrooms. It was tasty and thick. I would like to know if it is ok to freeze it. I'm intending to. - 19 Dec 2013
I have been using Allrecipes for a few years but joined today just so I could rate/review this recipe. It is fabulous and got the most fabulous compliments from my boyfriend and others! Thank you! I didn't change a thing! - 10 Jan 2006 (Review from Allrecipes US | Canada)
I used veggie broth instead of chicken (2 cans and skipped the water), doubled the mushrooms and sauteed them with the leeks, and added defrosted broccoli after the soup had been simmering about 45 min. I pureed about 1/3 of the soup instead of lightly mashing it and it gave it a nice thick texture. Will definitely make again. - 25 Aug 2008 (Review from Allrecipes US | Canada)