I turned on the news this morning and found out that Spring is about to officially begin! But rather than jump into the spring recipes, I’m going to help you savor these last couple days of winter by providing the the ultimate comforting soup recipe: a thick and hearty potato leek soup.
Over the years, I have made and shared this particular recipe more than any other. So, of course, friends and family have been asking why I’ve never posted it on Pinch My Salt. That’s a very good question. The answer is simple: this is my mom’s soup.
What does that mean? Well, it’s just hard to write about a recipe that is so intertwined with memories of the person who meant the most to me and who isn’t here to make it anymore. I can make the soup, eat the soup, share the soup, but just haven’t quite been able to write about it without the waterworks starting up.
But hearty soup season is almost over so I got out the box of tissue, pulled out the 15-year-old recipe card, and I’m here to share the easy but wonderful potato leek soup recipe that has the power to transport me back to my childhood with just one bite.
K’s Potato Leek Soup
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.
And here’s a quick photo tutorial to show you how easy it is to make!
First of all, I’ll let you in on a little secret. For years I always sliced my potatoes by hand until I realized that my new food processor has a large enough feed tube to fit one or two whole potatoes at a time! Now I always slice my potatoes in my Cuisinart food processor using the slicing blade. If you have one that will work, great! If not, just slice them by hand using a sharp knife to about 1/4 inch thick. It really doesn’t take as long as you think!
Start the soup by sauteeing the leeks and onions in butter until they are limp and just starting to brown.
Next, add all of the potatoes that you worked so hard to slice (unless you’re a cheater like me).
After adding potatoes, pour in enough chicken broth to just barely cover them. The amount you use depends on the size and amount of potatoes you sliced. Two 14 oz. cans of broth is average but use more if you need it.
As you can see the level of liquid is just even with the potatoes. If I push down on the potatoes with the masher, they will be completely submerged. This amount of liquid results in a very thick soup. The soup can always be thinned at the end with some extra broth if desired.
It doesn’t take long for the potatoes to cook and you can probably start mashing within 10 minutes or so. The amount of mashing you do is entirely up to you. If you like chunkier soups, leave the potatoes a bit chunky. If you want a smooth soup, mash for a longer time. If you prefer a completely smooth soup, peel the potatoes before slicing and puree soup with a hand blender. I’ve never done this but I’m sure it would work.
When the soup has reached your desired consistency, add some heavy cream. The original recipe says 1 – 2 cup of cream but I never use more than one cup. I think you lose a lot of flavor by adding more cream. But, again, it’s up to you. Make sure to season well with salt and pepper after stirring in the cream.
This is what my soup looks like when it’s ready to eat. As you can see, I like a slightly chunky consistency but no large pieces of potato.
Enjoy!
Nicole, this soup is one of the most comforting of the winter soups and I see you picked out some good leeks (long white part).
12:15 pm Mar 19th, 2008I made a very similar recipe the other day to eat along with our corned beef (leftover) rueben sandwiches. No a single serving was left, which made me so sad because I was banking on it as a my lunch the next day. It’s so nice when simple ingredients and a simple recipe yield amazing results.
1:08 pm Mar 19th, 2008ooh, i do love potato leek soup! my mom made a batch every sunday during the winter months and it totally makes me feel like a kid. time to get back that feeling, i think!
1:08 pm Mar 19th, 2008Thanks for sharing this recipe and for the beautiful memory of your childhood and your mother.
2:00 pm Mar 19th, 2008that soup looks so simple, but so comforting and delicious, yum. and lovely post in general – thanks for sharing it.
2:36 pm Mar 19th, 2008Those look much more like yukon gold potatoes than russets. Because yukon gold have a more potato-y flavor, they’d be nicer in the soup than russets, anyway, so I’m not complaining. If I were using russets, I’d certainly want to peel them.
2:59 pm Mar 19th, 2008Peter: Yes, those were some nice looking leeks!
Kat: What a great idea! I actually haven’t made this in a while. These photos were taken a while back. We have some leftover corned beef in the fridge because I didn’t make it til the day after St. Paddy’s day. Maybe I should whip up some potato soup to eat with leftovers tonight!
Kickpleat: Wow, once a week! We didn’t have it quite that often but it brings back memories just the same.
Joy: Thanks!
Michelle: That’s the great thing about almost all potato soups…simple to make but very satisfying and delicious!
Johan: You’re right, those aren’t russets in the photos. These photos were taken while I still lived in Italy and my Italian potatoes were somewhat similar to yukon golds. But we generally just use russets for this soup, because those were the kind of potatoes we grew up eating. I happen to like the skins but like I mentioned earlier, it’s all a matter of taste
Yukon Golds or any other type of potato would certainly be fine for this!
3:19 pm Mar 19th, 2008This is one of my favorite soups. I don’t usually add the cream — it’s a luxury item in our house — but I do puree with an immersion blender.
3:46 pm Mar 19th, 2008I think Corinne made that for me once, although I don’t know if it was your mom’s recipe.
4:05 pm Mar 19th, 2008Lydia: It tastes good even without the cream but I always splurge
One of my friends made it with milk instead of cream and I liked it. And one could always split the difference and use half and half 
Jason: It was
4:15 pm Mar 19th, 2008This soup definitely reminds me of your Mom. She made it for us every time we visited your family’s cabin. It certainly brings back very warm and precious memories. I never actually attempted to make it, I have seen several version of it online. I can’t wait to try it, thanks for sharing the recipe. I remember once your Mom added little ham bits to it, she changed it up which took me by surprise.
4:16 pm Mar 19th, 2008Thanks!!
Ruby: I assumed you had the recipe, I think Steph does. You’ve really never made it? As for the ham in the soup…she never made it like that for me and I’ve never done it myself although I’ve been tempted to try it. What I’d really like to make is a baked potato soup with bacon, cheese, chives, etc. I’m making myself hungry now!
4:19 pm Mar 19th, 2008mmmmmmm….mmmm..good! I LOVE this soup! I know it is one of those foods that triggers wonderful memories of K, and at the same time makes you miss her even more! I have to say I think this is one of the first recipes I ever made! I love it! It really does take me back to the good ol’ days.
4:31 pm Mar 19th, 2008I’ve been looking for a really good potato leek soup, looks like I may have found it! With the weather still being a bit on the cool side, I will have to make this soon!
6:56 pm Mar 19th, 2008Thanks so much for sharing this precious recipe of your Mum’s. I can see why it such a special recipe. I’ve never made it with so little stock before, and mine always seems a little too watery so I think your point about the relatively small amount of stock is spot on. I will try it your way now!
6:58 am Mar 20th, 2008that looks so delicious! i could eat that whole bowl of leeks by itself quite happily though.
11:31 am Mar 20th, 2008Nicole, this soup looks so delicous. I love hearty soups! It is so sweet you are posting you mom’s recipe. May she rest in peace. My husband doesn’t like leeks (the only thing he just can’t eat) but I do love them and will make this soup when he is not around:)) You have a beautiful blog, nice writing, nice pictures! I will be back soon!
12:27 pm Mar 20th, 2008I love potato and leek soup! One of my favs. I always add a little bacon to ours, not much just few slices for a flavor my hubby loves
2:37 pm Mar 20th, 2008Corinne: Did you notice Jason’s comment earlier?
PatsyK: Hope you get a chance to try it soon!
Nancy: This definitely makes a very thick soup! I hope you enjoy this version
Katy: I never eat leeks by themselves since I’m not a huge fan of anything related to onions but I’ve heard that braised leeks are actually very good. Maybe I should give them a try.
Farida: I actually don’t eat leeks much either except for in this soup! Maybe your husband wouldn’t notice if he didn’t see you make it
Christy: Bacon would be really good in this!
3:44 pm Mar 20th, 2008Pure love and comfort in a bowl is how I’d describe this
1:44 pm Mar 21st, 2008Thank you for sharing. What a wonderful, multi-sensory, memory of your mom. I’ll think of you both when I give it a try!
2:20 pm Mar 21st, 2008What a delicious looking hearty soup! I have a similar version too.
11:20 am Mar 22nd, 2008Isn’t it amazing how simple veggies like potatoes and leeks can produce a soup as lip-smacking as this one!
Wow, you really made this soup look inviting, comforting and delicious! Love the play by play pictorial too.
5:37 pm Mar 22nd, 2008Mmmmmm, I like the idea of savoring the last of winter instead of jumping into spring. I love the simplicity of this soup:).
8:58 pm Mar 23rd, 2008looks delicious nicole! the only thing i would do differently with this recipe is add some bacon! mmmm bacon goes great with a creamy potato soup!
12:24 pm Mar 24th, 2008Thanks so much for sharing the recipe~ I love that it is simple and could be put together in a flash. Now that is comfort food! And then you had to go and start mentioning chives, and cheddar cheese, and now I’m dying for some warm yummy soup so bad~ gah! I’ve really missed your posts so I hope you are settled in.
12:44 pm Mar 24th, 2008My favorite recipe…triggers so many memories of the good ol days and..of your awesome mom. The smell, taste and warmth..yummy! I wish i had the time to make it maybe when baby Ian gets older. Thanks for posting your precious recipe..and taking us back to priceless memories. take care:)
8:35 am Mar 25th, 2008The last days of winter…? Hmm…sure doesn’t seem like it around here! I’m excited to make this soup. I’m glad you braved the recipe (box of tissues on hand) to share it with us. It’s so tough but so good to have something like this soup that is such an integral part of the many memories.
8:49 am Mar 25th, 2008A cup of heavy cream and 3Tbs of butter are completely extraneous for this recipe if you just use a stick blender to process the soup…a Tbs of each should suffice.
11:18 am Mar 25th, 2008Beautiful photos and the soup looks delectable!
12:22 pm Mar 25th, 2008Hi,
3:45 pm Mar 25th, 2008I’m trying this recipe out right now! Thanks for posting…I found this one to be the most simple and interesting of the leek/potato recipes out there!
Will let you know how it turns out!
That looks delicious! When can I come over?
6:07 pm Mar 25th, 2008Lordy mama looks so yummy. Great recipe. Can’t wait to try it. Now that winter has finally arrived here in Denmark at the end of MARCH!!!!
6:38 am Mar 26th, 2008Hey Nicole!
Beautiful soup! I’ll have to try the recipe since we have leeks from, you guessed it, the CSA. Leeks always make me think soup and I was looking for a recipe to use them in. I’ll let you know how it looks.
Waterworks or not, this is a beautiful tribute to your mother. I think she’d be proud.
11:10 am Mar 26th, 2008What great play by play photos. It’s officially spring but lots of time for hearty winter soups left.
6:31 am Mar 27th, 2008I love the photo instructions! This is really helpful, and it looks really good too–I don’t normally use leek when I cook, so this should be interesting! Thanks for the recipe :0)
11:22 am Mar 30th, 2008Watch out for the chicken broth, because prepared broths like Swanson’s have oxidized, and have an unpleasant metallic flavor that comes through in the soup. The recipe I have is from Shirley King’s book “Pampille’s Table,” a translation and adaptation of Marthe Daudet’s 1919 classic “Les Bons Plats de France.” This authentic French recipe uses 2 quarts of cold water (also good for veggie soup-eaters), one bunch of leeks, 4 medium potatoes, salt and pepper. You use 4 tablespoons of crème fraîche and two tablespoons of butter to thicken it–which might be less fat than the cup of whipping cream–and put a slice of stale baguette in the bottom of the bowl before ladling soup over it. Great for parties!
12:34 pm Mar 30th, 2008Oh my god, I have to make this. Right now. Well, soon.
Thank you for posting this recipe. It looks and sounds so heavenly.
10:32 am Apr 3rd, 2008You have a nice looking blog! This is my first time here – I came from HealthCastle and saw that you’ve won their top blog awards! Congratulations!
11:20 pm Apr 3rd, 2008Excellent job (as usual) on this recipe! I think the number one thing I enjoy about the winter season is the opportunity to make wonderful soups such as this. This be the real soul food, eh?
4:31 am Apr 4th, 2008I could eat potato soup any time of the year!
I like to make soup at least once a week to have with dinner because it’s filling, SO yummy and so good for you (veggie varieties anyway). Anytime is a good time for soup in my book. I used to make it more when I lived in Portland because it was cold. Now in southern Cali, I really do have to remind myself to make it.
3:53 pm Apr 4th, 2008This soup is just one of those things that seems like love in a bowl, so it doesnt surprise me that it is a food that brings back strong memories for you. My husband feels the same way about potato leek soup. For me it was always the memory of my mom getting up early on really cold midwestern winter mornings to make us old fashioned oatmeal with brown sugar and raisins. To this day it brings back memories of childhood in one bite.
10:00 pm Apr 7th, 2008Thanks for the recipe and great photos! Winter is lingering here in Iowa, so it is very appropriate and appreciated!
8:00 am Apr 8th, 2008This soup looks amazing.
I’m very impressed with your ability to write about a recipe that means so much to you. I can understand why this would be difficult – food is so tied to our lives, and our memories, and when you make a favorite dish it can be like bringing the person back, sitting with them while you cook and eat. And to write it down…. it’s giving a finite quality to something that feels so infinte. Bravo for that, possibly more than for the recipe. (Although let’s face this, I’m probably going to unceremoniously gank this recipe and use it mercilessly).
Cheers.
8:03 pm Apr 10th, 2008I always look at your site.
9:17 am May 17th, 2008Because I write the recipe of the side dish mainly, please link with my site.
“The recipe of the delicious dish and meal”
http://food-cooking-recipe.blogspot.com/
[...] Flank Steak from the petite pig, Beef Florentine Pasta Soup with Basil and Cream from Picky Palate, K’s Potato Leek Soup from Pinch My Salt, Tuscan Garlic Chicken from Pish Posh Cooking, Braciole from Proud Italian Cook, [...]
10:07 am May 23rd, 2008Hi Nicole,
What a great night for a hearty winter soup. I have no culinary spontaneity or imagination so, when it is my turn to cook, I struggle. Today is a cold winter’s day down under, I am on holidays and I wanted the smell of great food wafting through the kitchen for when my wife comes home from work. Your recipe did the trick at many levels. Sensational -
12:01 am Jun 11th, 2008Made this last night after happening apon your recipe due to the leeks in my fridge ;o). Absolutely divine, the children lapped it up and my smallest is not a potato fan at all. Lovely simple and definite add in to the what to make on extrememly cold nights in our house.
thank you
)
12:17 am Jun 18th, 2008I just love potato-leek soup! With my just purchased “make your own” cook book, this recipe is being added promptly! I can’t wait to mix it up & try it!
thank you! :0)
11:29 am Jul 11th, 2008Come on Winter! This sound so good that I think I’ll have to make it in summer… YUM!
9:49 pm Jul 29th, 2008I love potato leek soup — Never made it myself before, but I’ve been craving it. This was the easiest recipe I came across. IT TURNED OUT GREAT. Thanks for sharing.
1:52 am Aug 14th, 2008hah! This recipe looks great, i will try~
2:35 am Aug 24th, 2008thank your this recipe~ yes, i like it
3:10 am Aug 24th, 2008I just moved to the east coast and fall is in the air and this is the perfect soup to commemorate it. It was very easy to make and the food processor proved to be a great tip! Thank you for sharing.
2:48 pm Sep 6th, 2008Definitely saving this!
11:14 am Sep 8th, 2008[...] Potato Leek Soup [...]
1:17 pm Sep 19th, 2008Hi Nicole,
I was wondering if you could help me? I have leeks but not sure if one of the “leaves” is one leek or if the whole “stalk” is the leek. Thanks for your help.
Marie
12:18 pm Sep 22nd, 2008Marie: The whole stalk is considered to be one leek. But the dark green ‘leaves’ at the top generally get cut off and discarded. For most recipes (including this one), you just use the white and maybe some of the light green part on the bottom. Hope this helps!
12:24 pm Sep 22nd, 2008thanks, let you know how it comes out.
2:21 pm Sep 22nd, 2008I was looking for a recipe to cook for my wife on Wednesday as she finally got a job and demanded I cook for her one time after 10 years! And thought, how about a tuna caserole. Something different and something I can’t goof up. I ate them at friends houses when I was a kid during the 80’s Thats how i came upon your blog!
8:26 pm Sep 22nd, 2008Now I also stummbled upon this potato/leek soup which I love but it looks a winner as well. Wish me luck!
Hi Nicole.
Your recipe looks great but I just wanted to say thanks for the photos and layout etc.. it looks beautiful!
1:43 am Sep 25th, 2008WOW! Mine is simmering as we speak… I followed this recipe step by step and have never made a better potato leek soup. IMHO, the flavor is even better than the PL soups by by Jamie Oliver and Emeril! I admit I had to add BACON (I add bacon to everything but chocolate cake – LOL). I added 10 slices of pre-cooked cut bacon during the simmer stage. Question: Is there a flavor benefit to slicing the potatoes rather than dicing them, it seemed more mashing was required in the pot? Thanks to you (and your mom) for a wonderful comfort-food recipe.
9:09 pm Sep 28th, 2008[...] Potato leek soup [...]
2:40 pm Oct 2nd, 2008[...] http://pinchmysalt.com/2008/03/19/a-hearty-potato-leek-soup-recipe-for-the-last-days-of-winter/ [...]
7:44 am Oct 4th, 2008I just wanted to let you know that I found this recipe through StumbleUpon a few weeks ago and bookmarked it for when cold weather hit. It’s not terribly cold here, but I woke up this morning *with* a cold, so I decided it was time to make the soup. I’m finishing my first bowl now, and it’s so amazingly good! I feel like someone who loves me made me soup (the point of the entry, I’m quite sure), and it goes a long way to easing the illness.
Thanks so much for sharing what is clearly a very personal recipe. It will brighten a lot of winter tables, judging by the comments here!
5:44 pm Oct 5th, 2008Hey, thanks so much for this recipe! I started crying before I even got to the instructions – and I don’t even know who you are….how touching.. i will try today for the first time ever to make potatoe and leek soup. With such a personal story to go with it, I will think of you everytime i make this… it makes me want to call my mother and tell her how much I love her.
Thank you for sharing this,
5:23 am Oct 8th, 2008Kindest regards…
My daughter wasn’t feeling good and she desired potatoe and leek soup and this is just what I was looking for.
Thanks!!!!!!!!!!!
2:24 pm Oct 9th, 2008I googled “winter soups” and came across this recipe. I can’t wait to make it. Thank you for sharing this wonderful recipe and your wonderful story of your mother. I, too, can eat certain foods and they take me down memory lane.
9:54 pm Oct 14th, 2008Connie: I hope you enjoy it!
10:58 pm Oct 14th, 2008Thanks for such a lovely recipe and history. I think that all food is intimately tied to our memories and our personal stories. I’ve been looking for a recipe for potato leek soup (because I have an abundance of both) and I’ll use this one because of the story you relayed. It makes it feel more meaningful even to me as a stranger. Thank you for sharing.
11:22 am Oct 21st, 2008i recently went to a resteraunt and they had this as the soup of the day, I had never tried it but soon grew to love it after one bowl !!!! I googled the recipie afterward as I wanted to make it myself. I came across this recipie but was a bit hesitant, so many recipies I find dont taste anything like they should. I made this and it tasted exactly the same it is so yummy. I used a food puree though so it was smooth and I thin next time I will use 2 leeks as my little ones said it was a bit stong in flavour. Thankyou for putting up a recipie that actually tastes like it should .
7:19 pm Oct 23rd, 2008Of all the recipes out there – this is the one I am going to try – your narrative speaks to me – and food is so much a part of my life – a recipe with a history is the best kind of all.
5:20 pm Oct 26th, 2008Thanks.
[...] Potato Leek Soup [...]
7:10 pm Oct 27th, 2008This is virtually identical to the recipe that I like to make, but there is one significant difference. Instead of using butter to cook the leeks and onions, I take 3 strips of bacon, chop them into small pieces, and cook until there is enough fat rendered for cooking the leeks and onions. The small pieces of bacon, and the taste of bacon fat throughout the soup add a wonderful taste.
4:34 pm Oct 31st, 2008I just finished making the recipe and it is DELICIOUS!!! I didn’t read the section in the recipe where you say to use only the white and light green part of the leek. I used the whole thing!!!! It still came out great!!! Thanks for a great recipe for a rainy fall day!!
3:01 pm Nov 1st, 2008BTW – I used Yukon Gold potatoes and Red Potatoes….DELICIOUS!!!!
This is on the stove as I type. We ended up using a combination of yukon golds and reds, tastes great! Thanks for the recipe.
5:30 pm Nov 2nd, 2008Thanks everyone for letting me know that you’ve tried the recipe! I read every comment and e-mail and it means so much when you take the time to share your experiences with me!
5:50 pm Nov 2nd, 2008OMG, I’m now famous for this recipe…I make it for family, coworkers, friends. I took some on sick visits to hospitals, they all felt so loved and I know it’s due to this great recipe. Thanks soooo much for sharing and putting pen to paper. The sliced potatoes are GENIUS!!! I wish I could have thought of it on my own. They break down very well, and depending on my mood of “to peel or not to peel”….either way works, elegant or rustic. I sometimes add shallots/bacon/ cheese, whatever I have on hand. I like the earlier comment to add stale baguette, so will try it next.
8:13 am Nov 5th, 2008Wonderful! Easy…It reminds me of MY mother…I just made it and I love it! Thanks, for posting it…It’s a keeper…
6:11 pm Nov 5th, 2008I just made this soup for the first time for my boyfriend. Thank you for the clear, concise directions – they were easy to follow and the soup was delicious. Thanks for posting.
6:13 pm Nov 23rd, 2008I am making this for Thanksgiving. I might add some velveta cheese to the disch as well.
7:48 am Nov 26th, 2008Very good-the whole family enjoyed it. Thank goodness for food processors!
4:05 pm Nov 28th, 2008Delicious! Made some today and we enjoyed it – definitely a hit for a cold winter day. Thanks for sharing and the pics are wonderful!
4:17 pm Nov 29th, 2008Thank you for sharing…your story as well as your recipe. I made this soup while thinking of happy times spent with my mom rather than focussing on how much I missed her. The time spend making this delicious soup was enjoyable…all because of a shift in thinking. I thank you for that.
5:12 pm Nov 30th, 2008My daughter had some leeks and didn’t know what to do with them. I told her there were soup recipes and if she left them with me I would find a recipe and make some soup.I never made potato leek soup before. I went to the internet to get a recipe and there a too many. However, it was your shared story about your mother that made me want to try this one. There is nothing like mother love in food. The recipe was simple and the results great. Thank you for sharing.
9:10 pm Nov 30th, 2008This looks perfect for my left over mashed potatoes! Just wondering if I use the green tops to the leeks? I’ve never cooked with them before. Thanks!
7:53 pm Dec 2nd, 2008[...] Leek Soup A Hearty Potato Leek Soup Recipe for the Last Days of Winter — Pinch My Salt I added garlic to it, but it is AMAZING. __________________ Thrifty Addict ~ Countdown to [...]
2:57 pm Dec 5th, 2008I made this yesterday.
1. Absolutely fantastic
2. Great tip using the Cuisinart/food processor to slice potatoes, leeks, onions.
3. I added some chopped bacon to the butter and cooked it about 5 minutes before sauteing the leeks and onions…IMHO, the bacon is a crucial ingredient.
This may have been one of the best soups I have ever made. Thank You.
6:00 pm Dec 5th, 2008I made this soup for my family tonight, and I have to say it’s one of the best soups I’ve made. What really sealed the deal was the ease of preparation–it took 30-40 minutes to make a hearty soup that everyone really loved.
What do you usually serve this with, if you don’t mind me asking? I just served with crispy baked rolls, but I definitely want to work this into Christmas dinner.
9:33 pm Dec 5th, 2008Mike: Thanks for your comment! I’m sure the bacon adds a wonderful flavor to the soup, and I do love other potato soups with bacon. But I always make this one without anything extra since it’s my mom’s soup and I’ve been eating it this way since I was young! But I definitely encourage everyone to make this soup their own by making delicious changes like you suggested!
MW: We usually eat the soup with nothing more than some homemade bread and maybe a side salad. So glad to hear that you and your family loved it!
10:34 am Dec 6th, 2008I just made this soup for my sick-with-a-cold roomate and I after searching for some hearty soup recipes. Needless to say it was wonderful, although I felt it needed a little something (just as the people with the bacon tip) and added some dried dill. My roomate said the dill was the key, and I definetly agree. I served the meal with some warm grainy rolls and butter. A lovely home recipe to keep cozy. Thanks!
8:58 pm Dec 8th, 2008Quiet simple recipe and hard to mess up =) I found this site about 3 months ago I’ve made the soup at least half a dozen times since and its perfect each time. I’ve made the soup and left out the cream entirely and added loads of coursely ground pepper, very good too (I do prefer the soup with cream)
8:24 am Dec 10th, 2008I found this recipe through google a month or so ago (after harvesting my first crop of leeks from the garden & trying to figure out what to do with them) and have made it at least once a week since then. It’s the best potato leek soup I’ve ever had!!! Thank you so much for sharing!
6:24 pm Dec 10th, 2008I loved the 8×10 glossy photos. I am going to make this soup for my family. I may take someones suggestion on the Yukon Gold potatoes. She said they have more of a potato taste for the soup. I will use the 1/2 and 1/2 instead of heavy cream because we always have that in the refridgerator. I don’t believe I have ever had leeks and my daughter will love fresh, hot potato soup. I liked the story that the family dog didn’t eat peas. I thought that was a dog after a kids heart. My dog loves everything, from tomato soup to Jello.
7:44 am Dec 11th, 2008Yea! I modified your recipe to accommodate my vegetarian husband and made it with milk rather than cream — what an excellent dinner we had! My husband has declared it a “new fan favorite.” In fact, he’s mentioned how good it was several times since we finished eating. Thank you so much for adding to our family repertoire of tasty dishes.
9:05 pm Dec 11th, 2008I made this soup last night and it was delicious. We only used a 1/2 cup of cream, but the results were still fantastic. Your blog is now one of my favorites!
8:07 am Dec 12th, 2008Thanks for this delicious recipe! I made it last night for some friends who were over for dinner, and they loved it! One guy said that he usually hates leeks but that this soup really won him over, thanks! I’ve bookmarked your blog and will definitely keep up with it from now on!
5:24 am Dec 18th, 2008Thanks for sharing this recipe. I was looking for a simple yet tasty way to make this and your recipe is simply the best I’ve tried. My family raved over it and I had very little left even after doubling the recipe.
12:14 pm Dec 18th, 2008I just love hearing from all of you who have tried the soup! I’m making this tonight for an early, informal Christmas gathering with my sister and brother-in-law. Can’t wait to eat some!
1:18 pm Dec 18th, 2008I made this soup for my family -NON-SOUP LOVERS and it was an absolute HIT!!
3:51 pm Dec 21st, 2008I used Yukon Golds though and it made it very rich and comforting
THank you!!
thanks for the recipe – i am on the road alot during the year, but usually home for a couple weeks during the xmas break…..daddy does love to cook for his wife and kids and this recipe hit the spot….thanks
mike
1:01 pm Dec 26th, 2008Thank you for the great recipe! I tried it and it came so… delicious!!!!!
11:24 am Dec 27th, 2008Thanks for posting this recipe. I came across it while looking for a potato leek recipe that reminded me of my own mom’s recipe. It’s on the stove now and smells great.
12:26 pm Jan 5th, 2009Mmmm, good soup! Very homely and comforting. I was looking for a good potato and leek soup recipe, and decided on yours because I loved the way you shared the story about your mom… very moving, and much more appealing than just a soulless list of ingredients and steps like most recipes! My attempt came out a bit thinner than I would have liked – maybe you have smaller measuring cups in the US than we have here in Australia?? – but it’ll be well worth another attempt soon! Thank you for sharing this.
12:58 am Jan 6th, 2009I fell in love with potato leek soup about a month ago, at a pub. I liked it so much, I brought the boyfriend with me to have it, and while he was hesitant to order his own, he managed to eat most of mine.
The story behind this recipe, and the fact that it doesn’t call for bacon (something I don’t so much enjoy with anything but scrambled eggs), is the reason I’m making this soup tomorrow. As a university student, it also seems like a fairly cost effective recipe, for quite a bit of soup. This sounds like the thing for a cold Montreal winter! I’ll report back, to let you know how it went
10:58 pm Jan 9th, 2009I’m going to make this today! Cant wait!
Thank you for posting….
~n
1:36 pm Jan 11th, 2009i am making this now. i added bacon. i rendered down some thick slab bacon and then added onions and leeks and omitted the butter. i am excited to try it!
9:18 pm Jan 11th, 2009Made this soup yesterday, and as I said I would, I’m reporting back. The only changes I can think of making is I maybe used 1/2 cup of cream rather than a whole one, and I used yukon gold potatoes (they were on sale, so they win.) The boyfriend loved it too!
Thanks again for such a yummy recipe! I’ll definitly be making this at least once a winter!
10:07 pm Jan 11th, 2009KD: Thanks for reporting back! Yes, the cream can definitely be adjusted to suit your own taste. I’ve had friends that have even made it with milk rather than cream (I still think it’s best with at least a touch of cream). Can you believe the original recipe says you can use up to 2 cups of cream!? Also, yukon golds do work well and I sometimes use them too.
9:44 am Jan 12th, 2009It is good witth water
4:03 pm Jan 13th, 2009usually i cook near fire
but my fire blew up and my head exploded
(do not ask how im typing)
It was very good, but I added a couple of pinches of dried thyme… aaach! perfect!
5:08 pm Jan 14th, 2009I’ll be making this, this PM. My mother always used Russets as the flesh was whiter and not as mealy as yukon golds. Also; she used butter and veggie broth (which she made) for flavor and not too much cream.
As for the leeks; clean em, clean em, clean em.
6:45 am Jan 16th, 2009Just found your site. Just made this soup. Didn’t have heavy cream but I had carnation milk and some Lactaid (mixed 50/50). Turned out soooo good and creamy. Definitely a new favorite. Thanks for the pics and making it so simple to prepare!
8:28 pm Jan 17th, 2009Made this today and my family loved it.
1:10 pm Jan 18th, 2009Delicious and simple to make. I doubled the recipe so we will be enjoying leftovers tomorrow.
Thanks!
[...] my salt : A hearty potato leek recipe . I rarely use leeks and every time I do, I say I should do it more. This seems like the perfect [...]
1:44 am Jan 19th, 2009Making it for the second time tonight. Love it! Never made it before but I belong to an organic co-op and didn’t know what to do with the leeks I got and found your recipe. Thanks so much for sharing!!!!!
7:45 pm Jan 22nd, 2009Wanted to add that the first time, my husband made it! I was busy, I had chopped all ingredients but left him with your detailed recipe and he made it. It was great. Hope it is as good tonight.
7:48 pm Jan 22nd, 2009That is absolutely the most delicious potato soup I’ve ever tasted. My daughter made it a few days ago and everyone at the table was oohing and aahing as they ate it. She passed the recipe along to me, and that’s how I came to find your blog. I will definitely be back.
8:12 pm Jan 29th, 2009This is so strange! I was looking for a good recipe for this soup and was shocked to see the photos, as I am 99% sure that is one of the bowls my grandmother, who is a potter, makes.
If I’m right, it’s lovely to see people enjoying and using them! I’m also going to make this recipe tonight, but sans chicken broth.
6:01 pm Feb 3rd, 2009I loved your soup recipe and the bacon ideas from your bloggers (I added chunky turkey bacon). I also substituted the cream (I’m not a fan) with 4oz of Philidelphia cream cheese. Schlurp …
The last thing is that Pacific Natural Foods now sells 4 packs of 1 cup stock packs (chicken, veg and beef). I have no association with the company. It’s very useful, you don’t end up with half a huge pack of stock in your fridge which I tend to throw out before I use.
Keep up the good work.
5:44 pm Feb 7th, 2009Thank you for sharing your mom’s recipe. I lost my mom a while ago and those old recipes of hers give me comfort.
7:48 pm Feb 7th, 2009Best
Ann
I love this recipe. I’ve never cooked leeks before I thought this was a good intro to the vegetable and the soup. Simply delicious and so easy-to-do, especially for a newbie like me. Thank you for sharing it with us. I love these simple recipes – no fuss, no fancy, no fixings – just good, tasty food.
2:00 pm Feb 9th, 2009Made this tonight and absolutely loved it! Makes a lot of soup. I hear it freezes well. Also found a good video on cleaning leeks: http://video.about.com/frenchfood/Cleaning-Fresh-Leeks.htm
11:34 pm Feb 9th, 2009Thank you for sharing and thank you also for your wonderful photos!
I made this for a family game night at our place. I substituted low-fat half and half, added a little leftover ham to the soup and caramelized the onion and leeks a bit more than you call for. It was very easy to prepare, and the food processor made short work of the prep time.
It was a big hit. I’m fortunate to have a bit leftover for lunch over the next couple of days. Thanks for sharing.
8:55 pm Feb 14th, 2009Just had to say thanks for a great and simple recipe. I also added a little crumbled bacon and used fat free half and half as well. I used Yukon Gold potatoes instead of Russet. I made it as part of a Valentine’s Day dinner for my wife and she loved it. My kids also enjoyed it. And the next day, it made a great lunch. A few splashes of hot sauce perks it up a bit too. I use Goya for that finishing touch. Our main course was Lobster Francaise. There was a great recipe for it at the noted website but there are 2 omissions in the listed recipe. But I saw it prepared on TV and can fill in the blanks. The website says 1/4 white wine and 1/4 butter. It should read 1/4 cup and 1/4 stick.
2:40 pm Feb 16th, 2009For some reason, that website isn’t showing up. So, here it is again:
http://wfmz.com.ldh0105.fast.net/online/content/view/1419/121/
3:54 pm Feb 16th, 2009Thank you for a great recipe- l used a can of evaporated milk instead of the cream and finished off the bowl with some fresh chopped chives which was nice xx
10:46 pm Feb 19th, 2009[...] Potato Leek Soup via pinchmysalt.com [...]
7:58 pm Feb 20th, 2009I needed a recipe for potato leek and this one came up. Nice presentation. I made it with russets with skin on, but ended up removing 2/3 of the skins before serving, which worked well I think. The skins give a nice flavor, there were just too many, and they are easy to remove. I made it with 2 tablespoons butter and maybe 3 tablespoons bacon drippings, which was delicious. I added white pepper as well, which works well, and garnished with some chopped Italian parsley. Just some ideas. Thanks for the recipe!
9:55 am Feb 28th, 2009This is a fantastic looking recipe! I’m not following it exactly right now, as I only had one leek, so I added some onion and celery and also a small amount of chopped up carrot (no broth in house!). I also cooked in a tablespoon or two of chopped parsley and will use the rest for garnish. Nest time, I will try it almost exactly like your recipe, though. I am looking forward to making this in our family’s cabin in Norway. I used Asterix potatoes, which are little red ones that hold their firm texture beautifully in soups.
1:05 pm Mar 11th, 2009good stuff
10:02 am Mar 16th, 2009Soup is wonderful! Also, thank you for inspiring me to dig out my chopping blade for the cuisinart. I’ve had this thing for 5 years, and this is the first time I’ve ever used the blade. Usually, just chop and make dough. I even dug out the instructional vhs tape! Very old school. I’m a convert!
5:56 pm Mar 17th, 2009How many servings will this make? We are having family over for dinner, approx. 6 poeple total. Since the feed back suggests that this is a super recipe, I’ll wants some left-overs.
10:14 am Mar 18th, 2009Bill: The soup will serve about six people, you might want to throw in a few more potatoes and broth if you want to have leftovers
2:30 pm Mar 18th, 2009I’m living in Azerbaijan and am always looking for recipes with ingredients that I can buy here. The soup was delicious!
4:59 pm Mar 21st, 2009Thank you so much for sharing this soup and also sharing your mom with our family. Your mom has now touched and enriched our lives too – through you!
10:21 am Mar 25th, 2009Delicious! Wonderful recipe. Probably my favorite part is how you called to prepare your potatoes. Thinly sliced and later partially mashed as you showed really gives a great texture to this soup. I garnished with sour cream and dill. Thanks!
8:11 pm Mar 26th, 2009So easy and so delicious! Made this as a comfort lunch today after looking for a potato leek soup recipe on Google. Thank you for sharing not only the tasty recipe but also the heartwarming story behind it. –Jennifer/Arlington, VA
10:42 am Apr 3rd, 2009Wonderful soup! It is a childhood favorite …. only difference is that Mom (and now me), cooks bacon with the leeks. Yumm!
3:30 pm Apr 6th, 2009I found this by chance on the internet and made it for my family. WOW! This soup was delicious, and made the whole house smell great too.
A perfect rainy day meal!
5:54 am Apr 7th, 2009I had made a potato leek soup a while back and it was very involved (and I ruined it with the wrong amount of rosemary- that is one touchy herb); I haven’t tried the soup since. I recently started receiving a box of local organic veggies each week and am enjoying the challenge of coming up or finding new great recipes (or revisiting old ones). And when this last box had leeks, I searched for another recipe…this is GREAT!! I love the simple list of ingredients and only dirtying one pan!
5:36 pm Apr 18th, 2009Danielle: You’re right, it’s very easy to go overboard with rosemary! I’m glad that you decided to give this soup a try!
11:17 am Apr 19th, 2009I am 60 years old and have never made potato and leek soup. Many thanks for the detailed instructions with illustrations. It was delicious. I will be making it throughout our Australian winter.
2:09 am Apr 21st, 2009We’ve had a breakthrough! After attempting rice cereal, oatmeal, apples, pears, sweet potatoes, baked potatoes, all with no more than a solitary taste- my 7th month old son apparently has a more complicated palate…he seemed to really enjoy the Potato Leek Soup we had for dinner tonight! We all loved the soup! Thanks for sharing the recipe- it will be a standard in our home!
3:29 pm Apr 23rd, 2009[...] decided to try using it in a soup. One of my favorite soups in the world is my mom’s Potato Leek Soup, but with the onset of spring I’ve really been craving something lighter. I knew I wanted [...]
10:52 am Apr 24th, 2009I just love this soup hot … but found that if I substitute the butter for oil and puree the final result – it’s great to eat COLD as well! WOOHOO .. a soup I can eat all year round! Thanks so much for sharing this great recipe.
11:35 pm Apr 26th, 2009I’m making this soup minus the chicken broth(vegetarian) and I’m using some fresh wild leeks from VT! I’ll let you know how it turns out.
11:51 am May 12th, 2009Looking to reduce my physic equal to my new financial leanness, thanks to Bernie Madoff, soup recipes seem to have greatest value.
5:46 pm May 15th, 2009I love this soup! I’ve never even tasted potato leek soup before, and now I’m addicted to it! (A sprinkle of real crumbled bacon on top really finished it off nicely.) Thank you for the great, detailed instructions.
3:44 pm May 28th, 2009I found your recipe online and tried it… it is the best potato leek soup I have EVER had, let alone made. Thank you for sharing this delightful recipe!
5:29 pm May 28th, 2009As Australian winter comes near, that soup really hits the spot! Thanks a lot!
2:01 am Jun 10th, 2009By the way Tonya… we are vegetarians too and we use a product similar to this:
http://www.amazon.com/McKays-Chicken-Style-Instant-Seasoning/dp/B000V6GAMK
2:03 am Jun 10th, 2009This recipe is amazing. Everyone speaks of the comfort it brings during the winter-days, but It has been raining in Denver everyday for weeks and this soup kept us all content and alive. We added a thin layer of shredded imported Swiss cheese to the top. Excellent!
When a soup brings out the smiles – you know it is good. Thanks for posting it!
12:10 pm Jun 14th, 2009Awesome soup, easy to make at the station, and the kids love it too
3:08 pm Jun 19th, 2009I stumbled across this recipe while looking for a use for the leeks I received in my produce box this week. I added cooked white (northern) beans and some leftover ham to make it a complete meal (protein) and help stretch it across a few days. Used lowfat milk, since that’s all I had, and added some extra butter in the beginning – excellent soup!!! My additions made it feel and taste like a fully-loaded baked potato!
12:17 pm Jun 21st, 2009I GO TO A SMALL BREAKFAST/ LUNCH SHOP THAT MAKES A DELICIOUS LEEK SOUP, WHICH IS MY FAVORITE. SO WHEN I WENT ON LINE & FOUND THIS DELICIOUS LEEK & POTATO SOUP ( AS POTATO IS ALSO MY FAVORITE) I RUSHED OUT & BOUGHT ALL THE STUFF TO MAKE IT AS A LAST TOUCH I THREW IN SOME COOKED, CRISP BACON. IT IS JUST TOOOO DELICIOUS. I CAN EAT SOUP EVERYDAY OF THE WK. NO MATHER WHAT SEASON OF THE YEAR IT IS. CAN’T WAIT TO SHARE WITH MY FAMILY AND FRIENDS. THANKS EVER-SO MUCH FOR THIS WONDERFUL RECIPE. GOD BLESS BETTY FOX
1:40 pm Jul 19th, 2009LOVE LEEK SOUP & WHEN I WENT ON THE WEB LOOKING FOR A GOOD RECIPE, WAS SO EXCITED TO FIND THIS ONE, AS POTATO SOUP IS ALSO A FAVORITE OF MINE. RUSHED OUT FOR ALL THE STUFF TO MAKE IT, AND ALSO ADDED SOME COOKED CRISP BAKON TO TOSS OVER IT. JUST TOO DELICIOUS . CAN’T WAIT TO GIVE SOME TO MY FAMILY & FRIENDS. THANKS SO VERY MUCH FOR SHARING THIS RECIPE. WHICH I WILL ENJOY ALL SEASONS OF THE YEAR. GOD BLESS.
1:48 pm Jul 19th, 2009I saw leeks at Wal-mart and even tho I’ve only bought leeks like maybe once in my lifetime….I thought…I’d like some potato leek soup (also something I have only had once in my lifetime) most of the bunches only had two in them but I found a bunch with three so bargain minded that I am I grabbed it. Used one leek in a roasted vegetables dish the first night…then today I thought Okay ! Today is the day to make potato leek soup..It is the middle of summer here in Florida and I had been putting up mangoes all day (freezing) from off our mango tree and made a mango ginger salad dressing … and It was a little overcast…It’s been raining here a lot.. That’s the only thing I can think of that would make me want to make soup….. but got online and googled Potato Leek Soup and I read a short quip that you had about your Mom…as Family recipes are also important to me ..I was intrigued. And I also like recipes that are simple with few ingredients, yet delicious…So I decided to make yours.. I had bought a ten pound bag of Mother Earth Fresh Russet potatoes from Sam’s club..so I was in business. The only thing I didn’t have on hand was the cream…but I did have half and half as I buy it at Sam’s also in the quart size for our coffee.. I used 8 potatos, 2 leeks and one vidalia onion.. and 2 cups of half and half…I didn’t have a potato masher so I used a whisk which worked well.. I also used my stainless steel pressure cooker to cook it in..I didn’t pressure cook it ..just used it because it keeps things from burning as it has a thicker bottom…I used a glass lid to keep the steam in as the potatoes cooked.. It turned out excellent! and it was soo good I sat down and read all the reviews as I ate my bowl… I had to go get another 1/2 bowl to finish the reviews with! My husband said it tasted very good! That’s high marks for him! Thank you for sharing the story and the recipe…and I will definitely give credit to “K” as this is her recipe…What does the K stand for by the way.. My Mother’s name was Kathryn Joyce.. she went by Joyce but signed her name as K. Joyce…..That’s why I am interested in knowing what the K stands for… Thanks again!! What a living legacy to your Mom, even from people that had never met her!!!
5:35 pm Aug 6th, 2009Suzi: Thanks for sharing! My Mom’s name was Kay, but she preferred just “K” and that’s how she always wrote her name
5:47 pm Aug 6th, 2009[...] when I don’t feel like cooking. I did the same thing a few months ago, when I made the best Potato Leek Soup in my life. I made waaaaay too much for one person (the kids weren’t big fans) so I let it [...]
2:49 pm Aug 9th, 2009Wow, I’d never eaten leek-anything before, but they are so pretty that I always wanted to try them. This recipe was so good, I will definatly be using it a lot in the future. I can’t eat dairy so I used dairy-free butter substitute and “Mimic-Creme” which is a nut-based cream alternative, and it was amazing! Thank you so much for sharing this recipe, as well as the touching story
5:15 pm Sep 2nd, 2009Just looking for an easy potato soup recipe and here you are! I am also just “K.”
Love the photos and the recipe looks great. I have at times used a little Guinness in potato soup, but have forgotten the amount, etc. Had it in a small restaurant once and was not going to leave until the chef gave me his secret.
K
11:29 am Sep 4th, 2009Hello!
Not only is this the sweetest soup story ever told, but this is the BEST soup recipe i’ve ever come across! Thank you so much for posting it! Your mother will live on in the homes of so many as i know this soup will be a treat forever in my family now!
Thank you so much!
SO GOOD!
9:09 pm Sep 4th, 2009Thank you so much for sharing this recipe. I made it tonight and it was delicious. I will be making this soup for years to come!
6:02 pm Sep 15th, 2009Thanks for the recipe. I grew leeks this year in my garden and didn’t know what to make with them, found this recipe on the internet, tried it and it is delicious.I will be passing this recipe on to friends and family, thanks a lot.
1:12 pm Sep 17th, 2009Thanks so much for a delicious recipe! It was a hit with my family . . . including my picky 4 and 6 year old children. We have leeks galore out in our garden this year, along with a large harvest of onions and Yukon Gold potatoes. How fun to use all these home and organically grown ingredients in one perfect soup. I did not have cream on hand, so I used milk instead with results that were still wonderful. Definitely a keeper.
7:07 pm Sep 17th, 2009it was a cold and rainy day. We had lots of arrands to run after but took a break for lunch @ my sisters house and she served me this soup, she added velvetta cheese, it was so yummy!! I asked for the recipe and she gave me this web site.looks like a great site to add to my favorites.
6:04 pm Oct 2nd, 2009Thanks so much for this recipe! I’m a senior in college and now that i’ve moved off campus for my last year i didn’t want to eat the same old ‘pasta and college food’ and decided to try a bunch of yummy recipes. Success!! this recipe totally hit the spot! including with my pretty picky no veggies period boyfriend and other male roommates
! so excited to try out new recipes! will definitely look around this website!
3:32 pm Oct 6th, 2009I tried this soup earlier this year and liked it, but found it a bit too thin the first time (I posted a comment back then too). Just recently I gave it another try, made sure not to overdo the stock (and used stock with lots of flavour), and added less cream (only about 100 ml, or a bit under 1/2 cup). It was PERFECT!!! I haven’t been able to stop thinking about this wonderful soup since then… I’m about to make it again!! Thank you for a wonderful, simple, beautiful recipe that will definitely be one of my standards from now on!
6:08 pm Oct 11th, 2009Wonderful recipe. I’m glad I found it on a day like today. COLD and beautiful. One of the first real fall days I have seen in 12 years! This is my first year back to NY after living in Ga for far too long.
3:22 pm Oct 23rd, 2009I have to admit, I was terrified of chopping off a finger tip with tears in my eyes after reading your memory of your mother. Bless you for sharing.
I grew leeks this year with this recipe in mind. My mom used to make wonderful potato leek soup but I never got the recipe from her. So today I went out and harvested some of my leeks and made this. I do remember she used some hot curry in hers though so I added some in. The soup turned out beautifully and is even a pretty yellowish color. I think my mom would agree I did a good job. Thanks so much for sharing this recipe.
9:50 am Oct 25th, 2009This soup was easy to make and sooooo delicious!!!! My husband came back for seconds, so that was a very good sign. I followed the recipie as is but I did crumble some crispy cooked bacon on top at the end. Great soup! Loved it. Thank you.
7:34 pm Oct 25th, 2009I found this recipe, and your blog, looking for a good potato leek soup recipe. This was delicious. Thank you so much for sharing. I also love your blog.
12:53 pm Oct 30th, 2009Thanks for a great recipe! I added some carrots, used red potatoes instead and blended about 2/3 of it in the cuisinart before adding the cream. Love the smooth and chunky combination. Cheers!
2:20 pm Oct 31st, 2009well this was my first attempt at potato leek soup, I always have to add some to the mix so garlic and wine was added, I have to say it was very hardy and wonderful.
3:37 pm Nov 1st, 2009thanks Pam
Thanks for this recipe! I`ve never made Leek and Potato soup before so hopefully my siblings (6) and my mom will like this soup it`s very easy to make. I made my own Vegetable stock with celery,onions,carrots,basil,garlic,peppercorns,sea salt, and burdock vinegar i`s very tasty. thanks again for this easy recipe
3:46 pm Nov 3rd, 2009