"Delicious! I used only 4 1/2 c. broth, and added 3 1/2 c. spinach to the swiss chard. The extra greens make it healthier without being overwhelming, and they take on a nice flavor in the broth. I ate the soup sans bread - cornbread seems weird with this I may try some French bread w/ the leftovers, tho).
I would not serve immediately. It tasted ""

"Very good, but didn't blow me away. Interesting blend of flavors. Better on the second day - I think the vinegar flavor needed to mellow a bit more. Kept true to the recipe, except added two portobello caps, as I was a little short on cauliflower. Next time, I would add more veggies, and cut back on the vinegar a bit. ""

"Delish! Made similar modifications to other cooks: no bacon, added tomato paste, subbed whole milk for cream, pureed but didn't strain. Also added 3 freshly-roasted Roma tomatoes...not sure if that's what made it so good, but it was...I kept going back to the pot for "just a little bit more..."""

"Yum! Made some minor tweaks: added 1 Tbs molasses (since using lt brown sugar), increased spices ~50%, used whole can (15 oz) organic pumpkin, used 2/3 appleasauce, 1/3 oil, mixed in, rather than sprinkled, pumpkin seeds (which were already toasted), and mixed in 1/4c raisins. Moist, tasty, and with the pepitas inside, a nice surprise of crunchy /""

"Probably the best potato leek soup I've ever had. I did a slight redux: subbed 1/2 half-n-half, 1/2 skim milk for the heavy cream; still creamy and buttery on the tongue. I'm glad I did - I uploaded the recipe to my calorie tracker, and this cut down 8.5 grams of fat, and quite a lot of calories, per cup (tho still not exactly a diet food)