The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 4, 2008
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.
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Cooking Level: Expert

Home Town: Yio Chu Kang, North Region, Singapore
Living In: Quartz Hill, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 9, 2008
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.
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 27, 2008
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.
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Cooking Level: Expert

Home Town: Duquesne, Pennsylvania, USA
Living In: Latrobe, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 26, 2008
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.
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mac

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Feb. 21, 2008
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.
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Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA
Living In: Groton, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 17, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 11, 2008
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.
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Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 24, 2008
Absolutely delicious. I had an extra celery stalk so I added that aswell. This recipe will definitely become a regular however I will cut down on the amt. of added flour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 24, 2008
Good recipe! I sauteed leek, mushrooms, and onion & celery (I added these) all together, and then added to the soup. Added extra milk and flour. I made the mistake of not mashing the potatoes enough. It was ok, but it would've been a lot better if they were mashed more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 5, 2007
Very tasty. I skipped the whole flour and liquids in a seperate bowl business, and just added everything to the pot (minus the flour, the potatoes eventually thickened the soup up nicely enough). The mushrooms and the cheeses make this a 5 star soup, a lovely addition to my favoutite leek&potato. The only thing I missed a little is maybe some herbs for extra flavour. I toasted some sunflower seed bread slices, cut them into cubes and threw them on top of the soup with some extra grated cheese. Very satisfying.
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Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary
Living In: Pamplona, Navarra, Spain

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 3, 2007
I've never been a fan of potato soup, but this recipe came out really well. I made some minor changes. I used half and half instead of milk and dijon mustard instead of ground. Also, I always use asiago instead of parm. And I left out the mushrooms, just because I didn't have any on hand. The soup comes out pretty salty with the broth and the cheese and celery salt, so next time I think I will use low salt broth. Additional salt is not necessary at all, and I like salt. ;) **I made this again, this time with the mushrooms. They really add a nice touch. Also, I chopped up some turkey bacon and sauteed with the leeks and potatoes.**
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 10, 2007
I loved it (a five for me) and my husband liked it. My 2 & 1 year olds ate it up and asked for more. I didn't change anything but might add some chicken next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 7, 2007
This soup was DELICIOUS! I don't care for mushrooms, so I substituted broccoli. I pureed the potatoes, leeks, and broccoli after cooking for an hour. (I steamed the broccoli and added it to the potato/leek mixture when I pureed it.) It was really creamy and tasty! Serve with biscuits!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 3, 2007
delicious. I added extra leeks which was a good thing I think, you could hardly taste them, and extra potatoes as we like our soups pretty thick. will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 23, 2007
Great recipe. I make it as is (minus the mushrooms. I tryed adding more cheddar a few times but found it too "glue like". YUMMY!
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Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA
Living In: Dracut, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 15, 2007
Wow! Although I "tweaked" it a bit this was delicious! My family doesn't really like mushrooms so we omitted those & substituted a cup of chunked bacon instead. I also increased the cheddar cheese to 1 full cup. We like some chunkiness to our soup, I didn't really mash the potatoes much either. Even so... this was amazing & my hubby & kids gobbled up every bite!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 12, 2007
The only thing I did differently was to omit the celery salt, and I used more cheese. Oh, and I sauteed the mushrooms along with the leeks and potatoes. Next time I'll add a little onion. Good stuff. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 11, 2006
I got rave reviews for this one. I changed the mushrooms a bit, since I didn't have fresh. I used a combination of dried and canned, and it was still great.
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Cooking Level: Expert

Home Town: Caledonia, Nova Scotia, Canada
Living In: Elora, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 27, 2006
We didn't have mushrooms on hand but had lots of potatoes and leeks. We chose this recipe because it had "cheddar" in the title. Yum. Other than not having mushrooms, we followed the recipe exactly except to add some red bell pepper. It was very good, especially with crutons.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 9, 2006
I was disappointed in the recipe. The soup turned out too thick, very bland and really without any taste. It ended up being a large amount when I added water to dilute it out and now I don't know what to do with it.
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Cooking Level: Intermediate

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