Hope that helps! I’m eating it right now with a little dill for the garnish, because I love some dill. Is it really necessary to use Yukon Gold? So simple to make. Easy to follow directions. I put two bowls without cream in the freezer. I garnished the finished product with chopped green onions. It freezes great, too. I made this 3 days ago but left out the cream. Keeper for sure! We’re headed out for a long weekend in NYC and plan to let this sit in the fridge for a nice dinner for when we come home! Once upon a time, I went to culinary school and worked in fancy restaurants. Looking forward to using the potatoes recommended. So good! Amazing!! Sorry! If so, can it be added before freezing? Easy and so delicious. I didn’t think of writing you I have ordered the book. Makes a lot – my husband and I are both taking for lunch tomorrow with loads left over. And then he wanted to keep leftovers! I don’t think I’m a huge fan of the flavor in general, but the recipe was a breeze to follow, made sense, and the pictures made it super easy to remember what to do next. I absolutely loved this recipe! OMG it’s divine. I think the Yukon potatoes are the very best to use in this recipe. Today was the perfect chilly, rainy day for soup. Used half & half instead of heavy cream and loved the consistency (not so thick so you don’t get filled up so quickly too). This soup was perfect for our dinner on a cool, fall day. A simple yet elegant recipe indeed! This is my favorite leek/potato soup recipe. This soup is amazing! [email protected]. Enjoy! 6 cups vegetable broth. Thank you for a wonderful, easy recipe! Easy and delicious hot or cold. Thank for an awesome recipe! Delicious recipe exactly as is. I’m going to try this soup out this week. I also left out the cream. Also would your cheddar soda bread match this for a lunch meal? I added some fresh celery leaves and used herbs de Provence, a pinch of rosemary, and a pinch of sage. I don’t often review but this soup and Chef deserve it! Please LMK how it turns out if you try it! I have been cooking for 40 yrs and the fact that I don’t have to wallow through the basics or photos is brilliant! I think it will be a fall staple at my house. , It was a rainy day and I just wanted something warm and cozy for supper. Hi Sammy, Might just be a little bland. – so, my first time making soup ever, took a while, but in the end( I am not photographer) a delicious, healthy soup. I used veggie broth to make it vegetarian. Sure, Lynn, but I’d taste it first before adding it; you may find that you’re happy with it as is. Also wondering if a couple of tablespoons of potato starch might make it more potato-y and interesting. Looking forward to your cookbook. This soup is now a family favourite! Excellent recipe, followed it to a T. Thank you! It was VERY bland. This soup was the perfect vehicle for all the leeks I’ve gotten in my CSA share. Great tip on how to cut leek – I didn’t know! The flavours are so delicate and lovely. I made them a couple of days ago and they were instantly devoured . I always have the utmost confidence that a recipe you post will turn out amazing!! My boyfriend loves whatever I cook him, but I slipped up and told him we were having a vegetarian (this soup) dinner coming up, and well, he was less than thrilled. No cream or milk. Thanks for the very precise step by step and the pictorials that go along with your recipes. Super easy to make and lots of leftover! Loved this soup. At the suggestion of my boyfriend, I added bacon and some cheddar cheese. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. This recipe turned out perfect. Absolutely amazing. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. We’ve done this twice now with leftover soup. Boy am I glad I did! in the last few minutes before using the stick blender. I added a little sharp white cheddar as a garnish. It has a great flavor and it sits well in the fridge for a few days. I made the soup a day before having company for dinner tomorrow. My hubby is Irish and thought it was excellent. So delicious! I was recently diagnosed with Celiac’s disease and this wonderful, gluten free potato leek soup has become my substitute white sauce! 1.2 litres vegetable stock. This is so delicate! 2nd time making this recipe and I feel like a rockstar! Thank you so much for sharing your recipes. To make it healthier and have something a little different I add broccoli on the next day. Second time making this. For a little twist, I start my soup by cooking diced bacon until crispy (reserve some to top the soup before serving), drain most of the grease and then add the leeks. Is it ok if I leave that out? I also sprinkled the chives on top with some finely shredded cheddar cheese !! I just wanted to let you know how much we love this soup. Made it and shared with the family and WOW it was a hit!!! Thanks for ur quick reply. Silky smooth and sublime. And so easy. It is the perfect base soup to enhance and create more varieties. Can I substitute the cream with either milk or evaporated milk? The dutch oven was scraped clean!!! Hi Sherri, I’ve just updated the recipe with that info – it should take about an hour start to finish. Many fans, including children. I did let it cool completely in the fridge in 16 oz. I never used to put thyme or garlic in my potato & leek before so when I saw this recipe I was excited to try it. Just made.. Extra leeks because I didn’t want to waste them. My husband said, “that soup is very yummy” which was all I needed to hear. Will serve on Thanksgiving…..I am looking forward to trying more of your recipes. I actually think it tastes better on the second day once all the ingredients get time to meld together. I see what u mean. I added crumbled bacon with chives to give it a slightly different flavor profile. I used a full stack of thyme, reds and Yukons, skin on, and the blender. Their is no reason to chide Janet. Most potato/leek soups are good, but this one is perfection. 2. I liked the leek soup! (Just wait until you’re reheating the soup to add the cream.). Do you have any pro tips about when to use which? Wonderful recipe. Simple, easy and delicious. So simple to make yet so delicious! This recipe is fantastic, I’ve been using it for a while now. My family loved the creamy “chicken soup” that I made. This was a delicious recipe. Are there any special steps to serving it cold besides putting it in the fridge? This is absolutely the best Potato Leek soup. Once I followed the recipe and it was delicious and gone that meal. 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