Onions, leeks, carrots and aloo in a soup flavoured with cheddar and gruyere cheese. It makes a delicious lunch served with cheese and onion bread or walnut bread.
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. - 06 Mar 2003 (Review from Allrecipes US | Canada)
Something else. This was a wonderful soup but I'd recommend the addition of lots of extra cheese and more salt. Without this it was a little bland. - 02 Nov 2008 (Review from Allrecipes UK | Ireland)
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! - 04 Nov 2007 (Review from Allrecipes US | Canada)