joy of cooking potato leek soup

Thanks so much. Wonderful flavor and deliciously silky!! Hence the five stars. I picked up leeks and potatoes yesterday at the farm where I get my CSA box. Sprigs are in all different sizes. It’s from Pottery Barn (but it’s pretty old, so not sure they still carry it)! I followed the cooking instructions, then blended it in my Vitamix; 45 seconds twice at Speed 5 et voila, a delicious, velvety smooth soup. Love this recipe! Yum! Adding the wine can change the way the leeks sauté, causing them to brown more easily, so wine can be added at the end instead if one is concerned.

The soup turned out very well. I’m sure it would have been tastier with the cream, but I don’t have any. I make batches and freeze it.

Can I use Russet potatoes instead of Yukon Gold? I made this a couple weeks ago and it was wonderful. I removed half the soup before the cream was added for freezing. Good flavor and texture. Just wanted to clarify, did you mean that FOUR leeks is two cups?

So quick to make and very delicious. I wouldn’t of used the thyme, but it worked. Enjoy!

One other very small mistake I made was to use fresh thyme leaves instead of just the sprigs. I would not eat anything that wasn’t dark green and predigested in a blender.

Thanks for the recipe- I love how I don’t need to adjust the ingredients. It reminds me of the soup that Danny Meyer serves at hisNorth End Grill in NYC. Thanks for the recipe!! Was hoping to clarify how many for this particular recipe.

Serving this as a starter for a New Year’s Eve dinner party in a couple days.

Just follow all instructions, and voila! I’ve found pleasure in food again. I do think coconut cream would work, but it definitely would add a bit of coconut flavor to the soup. Loved this soup. Simmer for 15 minutes, or until the potatoes are very soft.

Love all the vegetarian recipes that you post :). I want to thank you for your presentation of this recipe. Yes– it won’t be quite as creamy, but it will still be delicious. Used a Ninja blender to smooth it out. We got leeks in our farm share and I had no idea what to do with them. Great yummy recipe! ▪️

I love the fact that you actually reply back to folks who ask you questions. I was eating solid food that had not been pre-digested in a blender, and my digestion was steady. This soup comes together quickly but is the type of thing you can make that will impress your friends and family! I don’t usually leave reviews but I felt that I had to for this one. Thanks! This is the soup that got me hooked on Jenn’s recipes!

It’s an alternative medicine technique, and has a reputation for being “woo-woo,” but I didn’t care.

It does not affect the texture or flavor at all. I like chunky soups, so I didn’t puree it; and it tasted absolutely wonderful. We all love it. Can’t wait to have the leftovers for lunch tomorrow!

Used leeks from my garden, and it is just delicious. Makes 6 cups. My 81 year old mother in law likes it partially chunky, so I make it that way for her. I definitely recommend this recipe. I then proceed with the recipe. I didn’t veer far off except I sautéed 2 ribs of finely sliced celery with the leeks and I was really pleased with that addition. Thanks again for another great recipe that I make again and again! I doubled the recipe and only change was that I used dried thyme and added about 1 cup Velveeta cheese. I made this tonight and it was lovely! I made this today and it turned out great! I tested OK for some foods, and not OK for others. I was wondering if there is a big difference if you used russet potatoes instead of yukon gold. Thank you for a wonderful, easy recipe! It is delicious!

This is probably one of the easiest soup receipes to make. I did not deviate from the recipe. . But, after adding what felt like a pound of salt (more like a tablespoon, but I didn’t measure), and the heavy cream, I found that it actually tastes pretty amazing. I saw one commenter added vinegar for an acidic kick so I added about a tsp of red wine vinegar in my bowl and that was also good.

Hello Jenn, I love cooking with your recipes!

Hope everyone enjoys! And leek soup is one of the best! It is so delicious and easy to make. Its so easy to make too. Will be adding this to the regular rotation. You have arrived at the correct webpage. I used salted butter and chicken stock, but otherwise followed it to a tee. I made a double batch so I’ll be eating it all week. I’m eating it right now with a little dill for the garnish, because I love some dill.

I’ve made your Key Lime pie several times. So I want to add either bacon or ham, do you suggest pre-cooked meat and just tossing in at the end? It was delicious, flavourful, rich – honestly perfect. My 1-year-old loves this recipe! Thanks for inspiring me to get excited about cooking!!!

I used to hate recipes that gave weights of ingredients… now I wish all recipes would do so.

My granny used to make potato soup and this is a more elegant version. The recipe is great! How can this be a bad substitution? Makes a lot – my husband and I are both taking for lunch tomorrow with loads left over.

Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside. Both my kids gobbled it up. My potato leek soup turned out super good, i didn’t add heavy cream and I used 1/2 cup of plain yogurt. I will be making this again. Very yummy soup!

Orthorexia is a condition in which one becomes obsessed with only eating healthy food, and that obsession becomes destructive.

I tried that 3 times – recipe button takes you to “Reviews.”.

Use 2 ENTIRE Leeks! Very creamy and flavorful! 1 large carrot, chopped “Insight” held my hand with love as I let go of the bullshit that was keeping me down. Yum! Now that’s what I call a win -win! Could you use potato starch instead of cream? My husband loved his dinner tonight! I always have rave reviews. While different it still turned out great. I successfully used half/half instead of heavy cream to lighten it.

Add sliced leeks, stirring occasionally. This recipe turned out great, and I already had a great potato leek soup recipe that I was hesitant to deviate from today. My family loved it. When it comes to a Dutch oven versus a stockpot, It really makes no difference. 15 ml1 T. vegan butter Will be making again and again.

Hope you enjoy! Thank you! I made this last winter and my boyfriend begged me to make it again (it’s his favorite). With that change, the soup is very tasty and satisfying. Yum! I used Western Family chicken broth, no salt added. Instead, I topped it with some crumbled bacon. Simple and absolutely top notch.

I had that cool kid in my life for many a year: it was my own brain.

. I would continue to be stable. Thank you so much from the bottom of my heart. Amazing!! Making another pot full for a luncheon today. Delicious, hearty and perfect with crusty hot bread on a winter’s night. Hi Jill, I would cook the bacon separately until nice and crisp, and then serve it as a garnish on top of the soup. Finally, add the heavy cream. Last night my son and I made your recipe of Clams Linguine. You can use any kind of potato, but I am partial to Yukon Golds and red potatoes. I wanted a simple recipe and this delivered beyond expectations. (Just wait until you’re reheating the soup to add the cream.). I have a Le Creuset Dutch oven and a stock pot (love them both!).

Just tried this yesterday, cooked it for my son and daughter in law as they are busy with the new baby. Both amazing. Just perfect!

I’ve tried other recipes for this soup, and they were good, but this recipe is fantastic. I belong to a CSA and received more potatoes than what was called for in the recipe so I added a few more leeks, an onion, and more broth.

This traditional soup is one of my all time favorites. It is creamy and filling, yet you want to eat more because it is just so good. © 2020 Discovery or its subsidiaries and affiliates. Wow! My husband & I both had two bowls. . Easy and tasty! Yes! This recipe is perfection. I typically switch the recipe up a bit: – I’ll swap in a different strain of potato, – I usually double the amount of garlic, – I always add a decent splash of a dry white wine (Pinot Grigio, Sauv Blanc, etc) to the leeks and onions after they’ve sweated down some, – Instead of thyme and bay I usually add Herbes de Provence, – Once the soup has been pureed with my immersion blender, I add a dash of Trader Joe’s “21 Seasoning Salute” just before serving. I brought him approximately 93 baggies of various foods every Friday afternoon for the next 4 weeks, traveling 3 hours round trip in commute traffic. Delicious.

This soup is Fantastic!!!!! Added spinach right at the end for extra iron. Very quick & easy!

I will definitely make it again & again . Love this recipe already,, thnx Jenn!!! This is my go-to soup recipe for weekday/workday quick meals.

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