Kate's Cuisine

Sep 14 2009

Potato and Leek Soup: Review

Wanting to make this soup one day, I looked to one of my favourite recipe sites, All Recipes. The recipes I find on this site are generally pretty good (although the site has their fair share of flops too.) But this one is so, so, so good. And it’s incredibly easy to make! I had my BFF and her daughter over the first time that I made this, and neither one of them could believe how good the soup was! And even though I would have added this recipe to the site anyway, it’s actually because my BFF wants it so badly and so quickly that it’s going up tonight.

As always with most recipes that I find, I embellished on this one a little by adding the bacon and the cheese. And I have to say, I really did think it made all the difference. Bacon makes everything better, as my BFF says, and the cheese not only makes the soup creamier and yummier but also gives it a little bit of colour.

This recipe does make for a full pot of soup, which is probably about 10-12 cups. Because of this, I was worried that I wouldn’t be able to freeze it because it’s a cream soup. Turns out, I didn’t need to worry about it. It was so delicious that there was barely enough left for us to eat the next day at lunch! And by the way, this soup is incredibly good the day that you make it. But it’s actually better after it’s sat in your fridge for a day! Meaning that if you’re entertaining and want this as a starter or a main course, you can make it the night before and just reheat when you need it!

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