Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (31)
Sooo delicious and easy to make! I’ve never cooked with leeks before and am happy that I looked up on the internet how to clean them otherwise I would have had dirt in my soup!
This soup will be on repeat along with 30 Minute Soup and Black Bean and Sweet Potato Soup.
Great healthy recipe!
This is delicious! I made a few tweeks but it is now my favorite potato soup. I didn’t use the white balsamic vinegar and wanted to know what the purpose of that was? Thanks
Oh my goodness! This soup is soooooo good!! I am still eating it three days later!! My picky husband LOVES it too! I am so excited to have this recipe! Thank you!!
Do you use the entire leek or just the white parts?
I used all the leeks. It was delicious!
Just the white. Besure to clean the dirt or sand you may find in the layers of the leeks by washing.
Made this soup….
Simply delicious! I intend to make it again♥️
Great flavor and easy, my husband loved it also. Made homemade, whole wheat bread and toasted it. Perfect combo. I will be making it again.
Going to try with onions in place of leeks? I hope it doesn’t make a big difference.
I used yellow onion and green onions instead of the leeks and it was delicious. I only used about a cup of onion though.
This soup is amazing!! I’ve made it twice. I cut the recipe in half as there are just 2 of us. There is so much flavor in this pot of soup. I love it will definitely be making it again.
Woke up craving a potato soup. Having made several recipes from this website I decided to give it a try. I thought it would be under seasoned but it actually came out tasting great. Light and refreshing. I paired it with a piece of toasted whole wheat bread.
Super
Delicious soup! I wasn’t too sure if I’d have to doctor it up, because it was simply seasoned, but it’s really fabulous just like it is. I’m making it for a second time today.
We liked this one a lot. Next time think I’ll cook chopped celery along with the leeks, and if making when asparagus is not in season, green beans would be a good substitute too.
I buy frozen asparagus cut in short lengths. Green beans would be good too.
Great idea with the beans!
This soup is so delish. I didn’t have fresh dill so I used soft herbs instead which has dill in it. I also added Trader Joe’s umami powder. So so good! Thanks for the recipe!
I made this, and it was goood.
It was the first time cooking asparagus, for me, and I hesitated adding the entire pound of it. I should’ve not hesitated :).
Outstanding! This recipe is the perfect combination of quick and simple prep with delicious results. This is going into regular rotation at my house
Light flavor but super tasty, and so easy to make.
What is the sodium content per serving?
Yummy!! It is really good.
We loved this soup! I was a bit nervous because I wasn’t sure if my 13 y/o daughter would like it. She loved it and gave it a 9.5 rating! My scores are usually between 8 and a 10 so I’ll take it lol! We each had seconds and I’ll be sure to make it again.
Why isn’t this recipe on FOK recipe app?
Tara,
You can add this to the recipe box in the meal planner by clicking on the Add to Meal Planner button.
Easy and delicious. Plus I have soup for a few days.
This was delicious! I had to make some substitutions to use what I had on hand. I used mustard powder instead of seed, dried dill in place of fresh (I used less), and rice vinegar instead of white balsamic vinegar. I will definitely make this again!
We had so much garden asparagus coming in at one time that I didn’t know what to do with all of it. This was absolutely delicious! The dill and mustard are subtle but add so much flavor to this soup. Great recipe!
I am the editor in chief of FOK and I make this recipe all the time. It’s like a spring stew–light and satisfying at the same time. The whole mustard seeds and hint of cayenne really make the broth delicious.