I made without mushrooms - great flavor and easy to make.

Wonderful flavour. I doubled the recipe and added bacon and leftover chicken (I did cut back on the butter since the bacon added fat).

I chose this recipe because the potatoes were mashed vs. cubed. Wonderful taste! My 6 year-old and his friend gobbled it up. Didn't change a thing.

I replaced the potato with cauliflower and it was still delicious and it took less time to cook too. I added less water and I blended mine into a puree. I doubled the mushrooms and added them just before serving. Wow! I think this was the best soup I've ever made. My husband devoured it!

I used veggie broth instead of chicken (2 cans and skipped the water), doubled the mushrooms and sauteed them with the leeks, and added defrosted broccoli after the soup had been simmering about 45 min. I pureed about 1/3 of the soup instead of lightly mashing it and it gave it a nice thick texture. Will definitely make again.

Yum! Yum! Yum! I added all of my veggies on the first step, including some chopped up brocolli and an onion. I also used a submersion blender at the very end to puree the soup slightly, which gave it a thicker texture. I cut back on the cheese, and still, this was a winner!!

I had a recipe for chilled leek and potato soup in my book from Culinary school. I added shrimp to this, I sliced the potato and leeks thinly instead, and I did not mash the potatoes. I also didn't have mustard so I didn't use that either. But it was amazing.

I liked this and my inlaws loved it so it gets five stars. A keeper!

Absolutely wonderful! This is now going to be a favourite in our house :) I didn't have celery salt or parmesan cheese, but this turned out beautifully.

GREAT SOUP DIDN'T CHANGE ANYTHING!

I hate to be a naysayer, especially on a popular recipe, but despite adding celery, onion, basil and parsley, we still found this soup to be pretty bland and lifeless, and the majority of it ended up in the trash (a first for me). Sorry.

A delicious blend of flavors. I had no Cheddar but substitued Swiss with an excellent end result. Make sure to leave the potatoes somewhat chunky for a mix of textures.

Very good soup. Great flavour, nice and thick. I didn't mash the potatoes because I didn't think it would need it. Because of that, I cooked the soup a lot less than it called for, and it was really nice.

i asked my boyfriend what rating to give this one and he said 5 without hesitation! i added a little bit of onion with the potatos and leeks as i was short on leeks. i also used white pepper instead of black. while cooking the mushrooms, i threw in a little basil and thyme to make sure the soup had some good flavor. all in all, i barely changed the recipe and it was delicious! great consistency. im sure the leftovers in the fridge wont last long.

I made this with items found at our local farmers market (leek, golden potato, and huge portabella mushroom cap). I used vegetable broth instead of chicken broth to make it vegetarian. Also, I used a tablespoon of curry powder instead of celery salt, because there's never too much curry, you know? Would also be great with carrots, parsnips, turnips, or others. But be sure to include the mushrooms. Wow. Excellent soup! My only complaint is that it was so good I ate too much too fast and got a tummy ache. Ha.

Yum! My changes: veggie broth instead of chicken; 2 stalks of green garlic instead a clove; substituted a cup of steamed pureed broccoli for the mushrooms (but I can't wait to try it with mushrooms later!); no celery salt; extra liquids to make up for my extra veggies. I used extra sharp cheddar.