Nice. I tailored a bit because of what I had on hand: Heavy cream, white onion. My brother/sister in law made a great potato soup and so I'm trying out-do that. Will get back to you, but from the smell I can tell it's going to be awesome.

Delicious! I did not have the chervil so I used dill and onion for shallots. I also used red potato for my notes. I used the pressure cooker because it is still hot here. Thanks!

This is a traditional Welsh dish and is eaten on March 1st, which is Saint David's Day. The Patron Saint of Wales.

Mae hwn yn saig draddodiadol Gymreig ac yn cael ei fwyta ar Fawrth 1af , sef Dydd G'yl Dewi. Mae Nawdd Sant Cymru .

I added 3 scrapes of nutmeg during the simmer 25 minutes step. I added 2 pinches of the celery seed and 2 tsp. of small diced celery. Very good soup!

This is my go-to recipe. I always double it. Cheese is good on top of the croutons. Bacon and ham are great.

I make this soup every year, but instead of mashing or blending the soup I keep the potatoes cubed and use leeks and sweet onions. I also omit the dill, just salt, pepper, parsley and garlic, it is great every time!!!!

Love the recipe. I like to add one more potato that I don't blend, but cut up into small cubes, then add back to the soup. My family likes the cubes of potato in the soup.

Can't wait to try this one, looks great! As for preparing leeks, I found in a recipe years ago after you split the leek down the middle, as long a you're going to slice it anyway, slice it into a bowl of water and swirl them around till you get out the grit. Water can be changed if necessary.

Very nice soup. Homemade croutons made for a nice touch!

Thanks for the tip on preparing leeks. My kids are crazy about this soup and I make it for them every once in a while. I love this recipe - didn't have any chervil so used parsley alone and didn't have shallots - used onion. It's all good.

On my favorite soups list! With the weather turning icier it's time for comfort food. Soup & Sammies! I used chicken stock and instead of a masher, I transferred the soup mixture in batches to a blender. Like silk on the tongue! Other than that, I followed this recipe to the tee. It's even better the next day. Once cooled, I transfer the soup to a gallon size zip-lock bag and store in the fridge overnight. I keep a semi-small crockpot at work & heat the mixture there the next day so my co-workers can partake in the yumminess that is this recipe. Kudos from all.

Thanks for this recipes.. It come out wonderful.

I went to the farmer's market this morning and bought some fresh organic leeks. Later I found this recipe and jazzed it up slightly; although, nothing is needed. A perfect soup that hits the spot.

I made this last night for the first time and was quite pleased. I changed the ingredients around a bit to accommodate what I had in my kitchen plus to make it a little healthier. I only used a total of 2 tbsp. butter to saute the leeks combo (I used 2 leeks, 1/2 medium red onion, 1 stalk celery). I left out the chervil, shallots, celery seed and parsley. I used one veggie bouillon cube ("Not-Chick'n" by Edward & Sons) with 1 qt water. I used a blender to puree the mixture and then I added 1/2 cup plain low-fat yogurt and 1/2c skim milk (I didn't add the other 2 tbsp. butter). Add some fresh cracked pepper and positively delicious! I will make again... but will definitely double it!

I made this one chilly night and it was absolutely delicious. I was glad for the leek instructions, as I'd never used them before, so thanks. It seemed to take me a long time to make this, but I am very inexperienced. I didn't use the chervil, as I couldn't find it in my store. BUT the soup was VERY, VERY YUMMY!! Will make again.