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Potato-Leek Soup

Potato-Leek Soup recipe
photo by:kraft
Cream cheese and milk add to the creamy texture of this delicious Potato Leek Soup.
time
prep:
20 min
total:
1 hr
servings
total:
8 servings, 1 cup each
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posted:
11/1/2005
Recipe was very bland per instructions. I added chicken stock and more seasonings and it was okay. If I make it again, I will use chicken broth to cook the potatoes and leeks.
posted:
10/26/2005
It was too "soupy". I like my potato soup really thick and chunky and found this one to be too watery for my tastes. It had a good taste...just too thin.
posted:
10/23/2005
We thought it was scrumptious ! ! It was even better as a leftover ! ! I have passed it on to my family. Good Job ! !
posted:
10/22/2005
Easy and tasty. Quick to make compared to many soups. Also inexpensive compared to many dishes. I would suggest, though, that if you want things healthy, you could leave out the cream cheese. If the potatoes and leeks are cooked properly (definitely sautee the leeks longer than 5 minutes, with a bit more oil), even just them blended with the water is quite smooth and tasty. A nice pick-me-up for a cold day.
posted:
10/19/2005
I used chicken broth instead of water, and omitted the salt.
posted:
10/19/2005
I've used a similar recipe for years. For extra flavor, cook the potatoes in Chicken Broth. You can also substitute the cream cheese with heavy cream.
posted:
10/18/2005
one of the best soup recipes i have eaten.
posted:
7/4/2005
Add mushrooms, bacon and lots of garlic!!!
posted:
1/10/2005
I would add a little more 'kick' to this with some red pepper or garlic.
posted:
12/22/2004
LOVED this soup. Used chicken broth in place of water; lite cream cheese; 1% milk. I'm taking it to my office Christmas party.
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