This soup can be made even better with the addition of crumbled bacon.
Awesome flavor and texture. This doesn't need fancy spices and a lot of complicated steps; it's easy and delicious. However, if you want to add extra spices, I found that mustard powder, garlic, and/or a sprinkle of nutmeg worked well with the potato and leek flavors. We also ate it with a toasted piece of sourdough bread (yum!) I'd also suggest adding the milk directly into the bowl. That way each person can control the soup's consistency to their preference, and I didn't have to worry that the soup had milk in it that might spoil if I left it out for a couple hours or if it took more than a week to finish (which it did). I think we used more potatoes than were called for; we didn't have red potatoes so we had to guess but we used up the last of our baking potatoes (6 of them). It made enough for 2 people to eat for a week. - 01 Nov 2005 (Review from Allrecipes US | Canada)
This recipe was quite easy to make. I substituted Yukon Gold Potatoes for colour and a dash of cumin to kick in some flavour. Although its been rated as boring, I think you're best to season it to your own taste. Get creative, not critical! - 10 Jan 2005 (Review from Allrecipes US | Canada)
I made it as directed, and it was a bit bland. Then I tried the suggestion that it "can be made even better with the addition of crumbled bacon". It sure can! - 22 Sep 2004 (Review from Allrecipes US | Canada)