Made this into a Vegetable Soup last night by adding carrots (last 10 minutes) and broccoli (last 5 minutes). So nice on a cold night.
Leek & Potato Soup
From EatingWell: January/February 1994
Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and creamy.
10 Reviews for Leek & Potato Soup
By day three this soup achieved all the necessary requirements of a keeper recipe: aromatic, silky and smooth in texture, perfect viscosity and ingredients that are staples in our house.
I would encourage people to make this soup but hold off until day 2 or 3 before serving.
The prep / cook time on this recipe was a lot longer than I anticipated. It took me well over an hour from start to finish, and the taste was just ok. My husband and I both thought it was a bit bland. Thanks for the recipe but I don't think I'll be making this one again.
Overall it was pretty good, it was not as flavorful as I thought it would be. I would definitely cook the potatoes longer than the recipe says, after 15 minutes they were still crunchy.
I've been trying to prepare healthier dinners for my family. This soup seems to be a kepper for us. I've made it many times and we always seem to finish it all. Even my picky eaters. Love it!