Not only did this soup tast great, I also appreciated how easy it was to make. It only took a few standard ingredients, basic cooking skills, and a short prep time. This made the soup a reasonable dinner for me to cook just for myself.

Fantastic as is! I do switch the half and half to milk to make it healthier. A wonderful and easy soup that I will make again and again!

DELICIOUS. The only thing I changed was using onions instead of leeks. I didn't have leeks on hand and just used up an onion. DELICIOUS. The dude loved it, and so did I. I had three servings. YUM.

Mmmm, even my soup defying husband thought this one was excellent. He didn't even say "you know this would be good with some meat it it" like he usually does when I feed him something without meat. Super soup! I will make again and again.

this soup is great! I used button mushrooms but will experiment with different varieties next time!

very good! I left the chunks of carrots and mushrooms large, which is good when you eat it, but for the leftovers, which I froze, I would recommend having chopped the mushrooms and carrots into bite size pieces. I will definitly make again!

Really great and satisfying soup. I pureed half of the soup instead of using flour and I substituted sour cream for 1/2 and 1/2

I like this recipe. As is I give the recipe 4 out of 5 stars. It was very delicious, but I think next time I will tweak it. I would add less salt, less flour, more carrots and leeks. Maybe less mushrooms. I love mushrooms, but my boyfriend said it was WAY to much for his taste.

This was excellent! The next time I make it, I will leave out the 2tsp of salt as I had already used a low sodium broth and it was still quite salty. Can't wait until my family tries it tonight. I've already had 2 bowls of it and it's not even lunchtime yet!

I COOK FOR A SUNDAY BRUNCH CROWD OF ABOUT 70 PEOPLE. I SAW THIS LAST WEEK AND DECIDED TO TRY IT. EVERYONE WENT CRAZY OVER THIS SOUP. THE ONLY CHANGE I MADE WAS TO USE RED POTATOES. THEY WERE ALL I HAD ON HAND. IT'S NOT OFTEN THAT THE SOUP POT IS SCRAPED TO THE BOTTOM!

I was looking for an easy-to-make soup that was full of flavor, which I could use as a complete meal and not a side dish. This recipe was simply PERFECT! The taste was simply exquisite, it was very easy to prepare, and the ingredients were all affordable. My whole family was blown away. :) Thank you!

Comfort food at its best!

Someone said it was hard to mess this recipe up. I used water in place of the broth and rutabaga instead of the potatoes. The leeks I used were getting a little soft and in place of the cream I used soy milk. Even with all of those changes this was a very good soup that comes together easily.

This soup is delicious! It was finished by the end of dinner, and everyone said it was wonderful. It did, however, call for too much butter. I would recommend cutting the amount in half. Also, I cooked the potatoes in a separate pot and then puréed them. It made the base creamier with a thicker and more filling consistency which I highly recommend. Will make again!

The more leeks, the better!

This was an incredible recipe. I didn't change anything in the recipe at all and it came out perfect. Very delicious & easy to make. Highly recommended. This one is definately a keeper!

Proof of the simple recipe yielding spectacular results! And an adventure for dill-lovers. Though I was tempted to substitute with expectedly delicious sweet onions, the leeks gave beautiful color and textur to the soup. And the smell! After sauteeing the mushrooms, there was quite a bit of water I withheld (from adding to the rest of the broth). I prefer this soup to the creamiest degree -- what with all the vegetables! my preference, a thick vegetable soup -- and if I had added all of the water from the mushrooms, it would have gone thin. Someday I hope to have children... who will grow to be nostalgic about this soup. : )