Golden Potato-Leek Soup with Cheddar Toasts

  • Kellymoe25 Posted: 12/15/08
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    This soup was delicious and easy to make. Huge hit for our dinner party

  • jessca84 Posted: 12/11/08
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    Eh. I expect potato soups to be creamy, and this wasn't. I think I'd rather make a nonlight version for special occasions.

  • teacooking Posted: 12/08/10
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    This was a good recipe but it needs something...maybe something more like a baked potato soup with crumbled bacon and cheddar cheese toppings? I didn't make the cheese toast, but did add cheddar cheese to the soup, as mentioned above - still needed something - maybe additional herbs?

  • ckfisch Posted: 03/23/09
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    Easy and delicious!!

  • eefinn Posted: 12/15/08
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    This recipe was pretty good! I added 1/2 a tablespoon more butter and doubled the salt after tasting it. Trader Joe's sells leeks already trimmed and rinsed. It definitely cuts down on time. Definitely worth a try!

  • dena9472 Posted: 12/08/10
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    Loved this recipe! The only thing I did differently was use fat free half & half instead of whipping cream. Turned out great! Definitely making again!

  • loriweyer Posted: 02/16/09
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    My whole family loved it! I made the recipe as instructed and the potatoe leek soup was fantastic. The toasted bread with the cheddar cheese went along great with the recipe. I also liked this recipe because it was perfect for a family of five.

  • Amy0324 Posted: 12/04/10
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    I love CL recipes, but this was TERRIBLE. It had absolutely NO favor. I will not waste my time on this again. To make it edible, I had to add so many extra ingredients (including garlic, S&P, bacon and cayenne). After all that, it still was not great. The cheese toasts are really good. My advice, make a worthy soup and these toasts for a good winter meal.

  • Kathsan111 Posted: 01/10/09
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    I first made this soup as part of our traditional 5 course family Thanksgiving this year. It was a hit! My son being a chef - told me the recipe "was not correct and should have been cream based". Well, he is now a beleiver! I've made this soup 4 times since and it is always well anticipated especially on snowy nights.

  • hautemaman Posted: 01/28/09
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    This soup is surprisingly good, and filling. I substituted skim milk for the cream and it was still delicious. I also added a dash of dried thyme instead of the fresh sprig of thyme. I will make this again!

  • KatyKaty Posted: 10/02/09
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    Excellent! Made a couple of changes...I used whole milk instead of whipping cream, used a box of broth 32 ounces instead of 28 ounces that it called for and skipped the water all together. Also I didn't have tyme so I used a couple of sprinkes of Penzey's Herbs De Provence. I would certainly make again!

  • goosesc Posted: 03/27/11
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    This soup was very tasty and was served as a course at a dinner party (great for the vegetarians at the party that wouldn't be eating the meat course.) It definitely needed the thyme though, because it could run a little bland. Easy to make and good though.

  • Im so Hungry Posted: 11/09/10
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    I love this recipe, though I made a few minor changes. I use chicken stock, for added flavor and a few dashes of ground red pepper. I also add a little goat cheese to individual bowls for those who want it. If you like goat cheese, I think it elevates the recipe to 4 stars! Very filling!

  • NanaPat Posted: 12/07/10
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    I used Better Than Bullion chicken base and olive oil in place of butter. I also added 2 links thinly sliced Aidell's Cajun style Andouille sausage and skipped the salt. We just about licked out the saucepan! I served it with a huge green salad.

  • tryin2cook Posted: 03/18/11
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    Not sure what i did incorrectly but to make it less watery and weak I had to add more cheddar cheese as well as hot pepper and pepper. After i did all this it wasn't too spicy.

  • NHDebbie Posted: 08/17/09
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    One of our favorite soups! I make it often in the fall & winter. It is indeed easy and creamy in texture.

  • KRECary Posted: 12/05/10
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    Easy and delicious. Great for a weeknight meal. Cheddar Toast is also delicious.

  • judysohl Posted: 10/16/10
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    Everybody loved this soup - from kids to Grandma! Fast, easy and delicious! I made a double batch and we'll eat it all week long.

  • Buenavista1 Posted: 12/12/10
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    Loved this soup - it was delicious. I used 2% milk instead of the cream and it came out fine. I sprinkled bacon on top of the servings for the men but it was great without it. It made a LOT of soup, but now I have lunch all week! The cheese toasts were good too.

  • HollyChristine Posted: 02/16/10
    Worthy of a Special Occasion

    Just not my favorite. Was a lot like wet mashed potatoes but needed a bit more flavor. The cheddar toasts were great but the soup needed more flavor in my opinion.

  • JenSugarLandTX Posted: 01/12/11
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    Yum! Definitely comfort food. Good recipe as-is if you're feeding vegetarians but I plan to use chicken broth in place of the vegetable broth next time for a little more flavor. I'd also add a sprinkle of flour to the butter at the beginning to thicken it just a little. The cheese toast made the soup. I'd consider homemade croutons in place of the toast next time.

  • AngieBruce Posted: 12/07/10
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    This is a delicious, warm, and filling meal. My husband loved it, and he's fairly hard to please. Neither of us are huge onion fans, but the leeks blended into the soup nicely and provided good flavor and texture. For our family, the cheddar toasts were a bit too crunchy, so I think we'll just melt cheese onto the baguette without actually toasting it next time. Other than that, we loved it and will definitely be adding this into our winter repertoire!

  • scottintulsa Posted: 12/08/10
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    Don't know what happened with this one. I only make 4-5 star recipes but this one was bland and tasteless. Didn't even save the leftovers.

  • nellyb Posted: 03/19/11
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    Average review because I was disappointed that this soup is more potato-y than leek-y. My expectations were probably wrong, but if you're looking for more leek than potato, please note that as it's written, this recipe isn't it. I adjusted by caramelizing an onion, deglazing the pan with some vermouth, adding one chicken bouillon cube, then used an immersion blender to puree the entire batch. End result was delicious. The potatoes made it very creamy and rich, and the added onion, vermouth and bouillon gave it some extra life.

  • audreysings Posted: 06/03/11
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    I like it, super easy

  • ELCHINGLISH Posted: 02/16/12
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    Most delicious. We used all of the leeks (dark green parts, too) and added rutabaga. This soup would be great without the additions - we were just looking to use up what we had on hand. Carrots and/or celery would be nice additions if you had some you needed to use up. The soup wasn't super thick, but that's what I was looking for and I loved the consistency. It could easily be thickened if you prefer a thicker tomato soup.

  • frenchfrydtater Posted: 02/11/14
    Worthy of a Special Occasion

    I don't know where 3 leeks yield 3 cups of sliced leeks but not in my world. You're only supposed to use the white part, right? Otherwise I like this recipe. It's one of my staples.

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