Reviewer:

Matthew Hughes

Cooking Level: Beginning

Home Town: Coldstream, British Columbia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 4, 2007

What a unique combo of flavors! I decided not to puree the soup, because I enjoy the potato chunks. Toward the end of simmering, I still thought it tasted 'not quite there' - so I added perhaps 2-3 TBSP of apple cider vinegar. Sounds odd - but it gave it just the right tang and added a bit more depth. I recommend!

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Reviewer:

megoo100

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Reviewed: Oct. 29, 2006

I added more mustard and was glad I did, as otherwise it might have been a little bland. But overall my husband I really enjoyed the recipe and will definitely make it again. I also used milk instead of cream and was pleased with the result.

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Reviewer:

gecko

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Reviewed: Apr. 2, 2006

I made this for lunch. I didn't add the cream had it handy but just felt it didn't need it. I also used just cheddar as I forgot to buy the gruyere. Instead of the cream I used a splash or two of milk and it was still creamy. We had this with cheese herb bread from this site. Thoroughly enjoyed it thanks.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 21, 2003

I made this yesterday and it was okay. A little bland, even with some extra mustard. It doesn't need the cream at all, since it purees to a nice texture. I would add a bit of spice and maybe something else (not sure what) to pick up the flavour. I used a very sharp cheddar, and it was still a bit bland.

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Reviewer:

Mama_B

Cooking Level: Expert

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Reviewed: Mar. 17, 2003

This soup was amazing...I added a little more cheese than it called for but it was a wonderful springtime soup!

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Reviewer:

2FROGGIE4U

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Reviewed: Mar. 6, 2003

This was a great way to use my leftover leeks. I didn't have any cream, so I just used milk and a full cup of Cheddar cheese. I love the idea of blending the soup to make it creamier, because I don't have a food processor. My friend said this soup tasted very British. My boyfriend was unsure of the leek/mustard comb, but when he tasted it he was only too happy to finish the pot. It was FANTASTIC scooped up with toasted french bread.

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Reviewer:

Wonder Wanda

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Reviewed: Apr. 10, 2002

This is a great recipe with the most interesting flavor. This is most definitely the most fattening recipe for soup ever! My husband and I loved it, though. *Tip* Try it as a creamy sauce for pasta.

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