I made this for dinner last night (a double batch for my little family) and it's not even noon and the soup's all gone! I think that speaks for itself. I used tapioca flour instead of AP flour because of wheat allergies and the soup turned out great. I also made sure the onions were soft after cooking in the butter, then I added the flour, then the rest of the ingredients. It only simmered about 15 minutes because we were all so hungry, and the soup smelled so good! It was delicious.

Reviewed On: Sep. 27, 2009

This recipe was a perfect use for new potatoes I dug up from my garden today. I didn't want to heat up my kitchen by roasting them. My kids loved them, too!

Reviewed On: Jul. 22, 2009

This was okay. Usually my girls eat up beets like there's no tomorrow, but even my toddler who usually devours beets and steals them off of my plate didn't eat much at all. I think the flavor of rosemary was too strong and really played up the earthiness of the beets, and we're used to a sweeter beet taste. The beets came out perfectly done and looked fabulous, but the taste was a little bit of a let-down. Still yummy because they're beets, but not fantastic. If I make the beets this way again, I will not add rosemary.

Reviewed On: Apr. 17, 2009