About this recipe: This is a great-tasting, hearty and satisfying soup that's perfect for a lunch or as a starter for a larger evening meal.
Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of Yukon Gold potatoes, added 1 sliced celery stalk and added a large bay leaf. I also substituted the garlic powder with 4 garlic cloves that I minced and sautéed with the leeks and onions. I used 6 ounces of shredded sharp cheddar cheese and omitted the parsley. I offered crumbled cooked bacon, fresh snipped chives and prepared garlic-Parmesan croutons as options for diners to top their soup serving with. Next time, I will use individual sized shepherd loaves as serving bowls and make homemade garlic-Parmesan croutons out of the scooped bread from the shepherd loaves. Tips: Yukon Gold potatoes won't get mushy like russet potatoes will when boiling them. Use russet potatoes if you want a thick soup and mash them when they are tender. Rinse the leeks in a bowl of cold water so to remove any sand, remove the leeks and wring dry in towels. Keep the cubed potatoes in a bowl of cold water till needed. Always turn off the heat before stirring in the cheese so that the cheese won't separate. - 18 Dec 2012 (Review from Allrecipes US | Canada)
This is a simple, basic leek and potato soup, unencumbered by a lot of unnecessary and distracting extra ingredients. Leeks, potatoes, chicken broth and a little milk or cream is really all you need and that’s what you get here. Still, I wanted a more pronounced leek flavor so I doubled up on that. While the potatoes were cooking I threw in a bay leaf and a good pinch of fresh thyme just to brighten the flavor. I used fresh minced garlic rather than garlic powder and skipped the parsley and cheddar cheese. When the soup was done I pureed it in a flash with my immersion blender. A drizzle of good white truffle oil took this soup from excellent to sublime. - 31 Aug 2013 (Review from Allrecipes US | Canada)
I used 1 Tbsp. olive oil and 1 Tbsp. bacon fat and sauted 2 cloves of garlic with 3 leeks [that's how my grocery store sells in a bunch]. Only used 4 potatoes and 4 cups of chicken stock. PERFECT. - 18 Jun 2012 (Review from Allrecipes US | Canada)