I thought this recipe was good, not great, but good. We used a very sharp cheddar, and I felt that the taste while heavy on potato, was similar to that of mac'n'cheese. It's the consistency and creaminess of the soup that blow me away. It felt like a very, rich indulgent soup, only change I would make would be to add some kind of extra spice to give it a little kick and set the flavors off without using salt. I did find that this recipe took much longer to prepare than I anticipated. I did not use precooked potatoes, and by the time I had made my own and prepped all of the other ingredients, it turned out to be quite a lengthy cooking project. Leftovers were great for lunch the next day. Perfect for a wintery, chilly day. I'd definitely make it again, if I had precooked potatoes and the time set aside for it.
Kim, New York, NY