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This has become a favourite recipe and I’ve been freezing batches this autumn. It’s great to have a comforting bowl of this soup on a cold day. I use herbes de Provence in mine as well as the thyme and that works quite well. Thanks!
Turned out very well! Very tasty and satisfying. I served it with a whole grain bun and everyone loved it!
Really good. We used our homemade chicken bone broth, so we had to add quite a bit more salt. We garnished with ham and chives.
Oh yeah! So simple, so good.
Delicious! I did add a bit of milk to the pot once it was blended only because my potatoes seemed to absorb too much of the broth and it became a bit too dry, but the taste didn’t change much! It was so creamy and delicious! This one goes straight into my favorites!
Deeeee- licious! My eldest can be a fussy eater but this went down a treat. Everyone enjoyed it :)
I have been making this soup all summer. My husband has been dealing with some health issues that require he eat low fat. This has been his comfort food. It is so quick and doesn’t have too many ingredients. I have been using the lovely new potatoes that I can get locally this time of year.
Simple quick and delicious. I whipped this up after breakfast before going to work and now dinner is ready. If you have a good knife skills this could be completed in less than 40 minutes.
Yes I made it exactly to the recipe! Every loved it! For anytime of the year!
I made this and it was amazing!! I used 6 russet potatoes which was maybe too many but it was SO creamy, flavorful and thick. I used oregano and I didnt have a bay leaf and cooked the parsley in the soup for the whole time and it turned out sooooo good!!
I love this recipe.It is so simple to make.Very flavourable and hearty soup.You can serve either hot or cold.
I’m so glad you like it Mark!
It was great! Simple but I used the small leeks that come up in our Western NY spring. They wild leeks take a little more cleaning than the large leeks, but well worth the time, effort, and wait. Highly recommend this recipe. I also used the cream!
Pretty good pretty good.
I added canned clams and some clam juice, made great clam chowder!
I love this soup! Even though I eat dairy, I prefer this recipe over those with cream. I’ve served it to friends who eat gluten-free and dairy-free (using olive oil instead of butter) and they loved it, too.
Wonderful, easy, tasty, filling soup! It’s a wow!Looking forward to making some of the other soups!
Question, if I only have two leeks could I sub a cup of green onions I have on hand ? I really don’t want to go out to the store again.
Hi, there! Sure, you can swap in some green onions! You might notice a slightly sharper onion flavor, but I think the soup would still be delicious. Enjoy!
Hi Elise, as this soup fits all the kosher requirements for Passover, do you think it can be frozen? Thank you so much! You are the only cooking website I have ever written in to, I have really enjoyed your recipes.
Hi, Lauren! Yes, I think this recipe would freeze quite well. If it seems a little lumpy or curdled when you reheat it, just whiz it with the blender again. Enjoy!
Great and easy recipe! My 14 year old daughter and husband like it too! I was concerned that I didn’t have any marjoram or bay leaf on hand, but its great without those two ingredients. Thank you!
This recipe is awesome!! I had everything I needed at hand and it took no time to make. My hubby loved it so I will definitely be making it again.