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Comments

  1. Jessica says

    5th November 2012 at 11:15 am

    Thanks so much for sharing your recipe! The page is laid out beautifully in a very user-friendly, health-conscious (so many dietetic variations! how wonderfully considerate of you) way. I love that you include simple suggestions for modifications. I’m making the soup from scratch the first time tonight, though I won’t be blending it (haven’t wanted to make space for a blender in my tiny Japanese apartment) and I’m excited to try it! Thanks again. 🙂

  2. Barbie says

    4th January 2013 at 8:52 pm

    Michelle just want to say I made the bacon, leek and potato soup with a few additions and it was delicious. I like blue cheese and thought the addition with the bacon would be nice and when I had fried up the bacon, I deglazed the pan with my secret ingredient, Vermouth and then added the onions and leeks and added the blue cheese, instead of cream as I was blending. What can I say – it was delicious – thank you for the recipe. This one will be a stayer that is for sure and so easy to do.

  3. Nikki Jackson says

    14th January 2013 at 1:27 pm

    Just made your leek & potato soup, i didnt use garlic (dont have any in the house) or celery (dont like it so never buy it) or the cream, but even without these it tastes yummy & is probably not too bad for my diet!

  4. Debbie says

    31st May 2014 at 5:05 pm

    What a very clever girl you are, your site is wonderful, friendly and a pleasure to browse through x x

  5. Sylvia says

    4th January 2015 at 7:09 pm

    Hi Michelle. Greetings from Canada!!! Wonderful soup and the pictures were so helpful…especially since most recipes here are by measurement and not weight. (we would be more likely to say 2 large potatoes and not 200g). My son is a trained chef here and he often tells me that cooking/baking by weight is much more accurate…time to hunt down a good kitchen scale. Thanks for helping with dinner :).

    • Michelle says

      30th January 2015 at 1:39 pm

      Hey, Sylvia. Your son is correct. As a recipe developer it is a bit tricky sometimes to get weights for the different ingredients but I won’t stop trying. Happy eating!

  6. Andrea says

    28th January 2015 at 11:46 pm

    Just made the leek and potato soup……….YUM!! Great meal on a cold night-the fam gobbled it down! I added carrots, more celery(only because I read the recipe wrong)more potatoes and threw in cubed ham! Also, I only blended about half of the soup leaving a few bits to chew on! It was wonderful! Thank you, next time I am going to do the bacon, vermouth and blue cheese as Barbie suggested! Sounds unbelievable!

  7. Liam says

    5th February 2015 at 3:10 pm

    Michelle this an amazing recipe i i have made it countless times following your instructions and every time i serve it up my guests are always amazed with it and for my part so easy to prepare of course you have done all the hard part .i haven’t tried any of the recommended alternatives yet but next time i might just try the bacon.I have only taken up cooking as my wife passed away but i find this recipe so easy to follow
    Thanks for posting this recipe on line

  8. Sarah says

    16th May 2015 at 4:23 pm

    thesloppyperfectionist.blogspot.com

    Thanks for the recipe! I received leeks in my produce delivery for the first time and decides to use your recipe. I used veg broth and didn’t have celery or chives. It was yummy. I will definitely make again and add some more spices. Thanks for putting such a lovely, detailed list of variations and pairings! So thoughtful. I can’t wait to try some of your other recipes!

    Thanks,

    Sarah

  9. Jim says

    21st May 2016 at 5:29 pm

    Added hot Italian chicken sausage(cooked) at the step where the cream(used half and half) is added. The flavors and added zip from the sausage infused the rest of the soup. Great recipe to build off of, love it.

  10. Jim says

    21st May 2016 at 5:29 pm

    Added hot Italian chicken sausage(cooked) at the step where the cream(used half and half) is added. The flavors and added zip from the sausage infused the rest of the soup. Great recipe to build off of, love it.

  11. Jim says

    21st May 2016 at 5:29 pm

    Added hot Italian chicken sausage(cooked) at the step where the cream(used half and half) is added. The flavors and added zip from the sausage infused the rest of the soup. Great recipe to build off of, love it.

  12. Eden says

    28th April 2017 at 7:51 pm

    This was beautiful!! I added green chilliest to the first stage and a bit of curry powder to give it some more flavour! Didn’t need to add salt it went down a storm! I’ve made a load to freeze later but I’ll probably eat it all this week!

    • michelle says

      1st May 2017 at 10:21 am

      Wow, Eden. Great job on being creative and putting your own spin on this recipe. Sounds delicious!

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