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One of my favorite soups I make it a lot. I don’t need to add anything extra! I made the mistake once by not stirring the vegetables while they are wilting and it burned them, making my soup dark brown. Make sure you stir them frequently to prevent this. Even after adding cream it was tan like a roux. Every other time it was perfect I got a bit distracted today. Love this recipe
I tasted this soup at a church potluck, and I loved it, except a few things were substituted, like instead if leeks and cabbage and kale, it was, spinach and sausage, and I just had to ask for the recipe, I had to get seconds, it was so good.
Made this last weekend and I really enjoyed it. Very easy to prepare.
Fantastically delicious comfort food. Yum.
So good! I added a ham bone and some spinach as well. Thank you for this fabulous recipe that we will enjoy for years to come.
The first time I made this I added extra leeks which made it perfect for my tastes. After a few friends tried it I received suggestions to add bacon, yum, and green chili, it’s a common suggestion to every recipe in New Mexico, and now it’s perfect. Thank you so much!
could you do this in the crockpot?
Hi, Brenda! You could certainly give it a try! I’d recommmend trying 4 hours on low. If you try it, let us know how it turns out!
This recipe has a lot of promise, but it failed due to my mistakes! The most important mistake was the leeks. I reviewed how to clean them, and I rinsed them well before cutting, then diced them, then put them in the strainer and ran that under water for about a minute. There was never any visible dirt at all like you see on other kinds of produce, so I thought I had it all and proceeded to make the soup. Alas, the soup is gritty, I assume from leek grit. I ate some and am a little worried that it may have been unsafe to eat. The flavor, though, was on point…. Lesson learned! Bathe your leeks! Don’t skip that step!
I found your recipe from a search of all the major ingredients– I love the internet of recipes! I have just made it, & it is delicious! I think it’s lovely, not ugly (even though my curly purple kale cooked to an uglier color). I made 3 changes: I used garlic salt for half the salt, I added a can of drained white beans, pureed, instead of cream (to give it enough protein to make it a one-dish meal), & I added 1/4 cup of fresh-squeezed lemon juice, which added a little brightness. It’s a wonderful, basic comfort food staple I know I will make again. I do agree with those who suggest mushing the potatoes; I don’t feel their texture as chunks adds to the mouth feel as well. Thanks for a classic!
I am going to try the canned beans next time, thanks. On cold days I dont want to get out and I dont always have heavy cream
I made the soup I love it, next time I’ll put less potato!
This week my CSA vegetable share gave me 2 lbs of potatoes (still had potatoes from last share), plus kale, leeks and a head of cabbage. I put those four ingredients into the search engine and this recipe came up on page 1 of google. I subscribe to Simply Recipes so when I saw Elise’s recipe I knew it would be good. Made it exactly as described except at the end used a spoon to mash the potatoes against the side of the pot. This is a winner, and the perfect recipe for an October CSA!
Great Lisa, I’m so glad you liked it!
The 2 pictures of the finished product look very different. The second looks creamier and a little puréed. Do you purée it a little?
Hi Julie, no, nothing’s different. You could purée the soup a bit if you wanted to though.
After every St. Patrick’s Day Nanny (my Irish grandmother) would take all the leftover cabbage and potatoes and fry them up in a big skillet with plenty of butter. She called this “Bubble and Squeak”. I looked forward to this side dish every year, even more so than the corned beef dinner we’d have the night before!
I made this almost exactly as written and it was wonderfully delicious! I tend to keep things low on salt so I reduced the salt to 2 teaspoons and it was perfect. The first bite of this soup was wonderful, buttery potatoey with good greens. Thank for the recipe!
Just make this soup and it was great. I add the corredt slat and puree half of the soup for a thick creamy soup without all the cream.
Found your recipe through Pinterest yesterday, made it last night, and took it in a thermos on a chilly-morning hike today. It was perfect! Both toddler and mama approved. Thank you so much!
I’m so glad you liked it Lise!
I was hoping to try this in the crock pot, since I’m juggling work and school. Do you have any suggestions? It will need to cook for about 7 hours, so I was thinking of putting in all the veggies and leaving out the cream and kale until the end.
Hi Meg, I haven’t tried making it in a crockpot so don’t know what to tell you. If you try it that way, please let us know how it turns out for you!
It turned out great! I added everything except the kale and cream, set the slow cooker to high. When I got home (about 3 hours?) I added the kale and let it go for another 30 minutes, then added the cream. Delicious!
My husband made this soup for dinner tonight. It was fabulous! He only made a couple of small changes: added 5 slices of bacon chopped up, browned and used the small amount of fat from the bacon (it was pretty lean, as bacon goes) to cook the veggies in instead of butter. We didn’t have quite enough potatoes, so at the end he added some potato flakes that we had, this thickened it up a bit and added to the creaminess factor.
This received a resounding tumbs-up from my family :) Will definitely be adding this to our favorites list.
I am,because of all the negative publicity sparse with the salt..but my soup surely needed a spicey oomph..and look to it..What would be so nice would be to prepare it with you right there..that would be a gift for me.. There are so many written successes`with this soup recipe that I must have missed something truly important!?? I am a good cook apparently but have had some difficult situations lately and this was my outlet to prepare the soup and the banana loaf as a nice and rewarding distraction for me!! There was a’ missing link’ somewhere in all this effort of mine!??
I thank you for your replies and wonderful advice…
I am most appreciative..
Thank you so very much Elise..I used hardly any carrots` and lots of butter and then cream..it was not as tasty as all made out..I had to use black pepper as no white in house?? Most likely it was the chef here???It is a bit discouraging though!!
I only wish I had a solution!!
Hi Kathryn, the usual culprit when a dish loaded with potatoes isn’t as tasty as you want or expect it to be, is SALT. Potatoes need a LOT of it. So, if you still have some of the soup. Just add more salt, tasting of course as you add so you don’t overdo it.