I pretty much doubled the recipe: 4 Qts Water, 6 potatoes, 1 large regular onion, chopped into tiny pieces, 5 stalks celery along with the hearts and greens, about 3 cups of coleslaw mix cabbage with the carrots in it, 1/2 C Minced Parsley; I made the mistake of stirring 6T Flour with 1/2C Heavy whipping cream - it turned into a dough and when added to the soup broke into tiny dumpling-like pieces that eventually disintegrated when I added the cream at the very end. Won't do that again. I ran out of nutmeg so had very little to sprinkle; more would have enhanced the flavor quite a bit. This was a delicious soup and will be made again. Very easy but time-consuming.

Reviewed On: Nov. 1, 2009

I followed other reviewers and doubled the soup and only added 1 can of milk...sauce was a good consistency but lacked flavor in my opinion. Denny said it reminded him of scalloped potatoes; the potatoes took a long time to cook. I cooked the whole thing in a 2quart casserole and it overflowed; I cooked it 1 hour covered and 1 hour uncovered - by then the small boneless chops I made were dried out. Not a hit for me.

Reviewed On: Oct. 23, 2009

The chicken breasts were still frozen so I cut them up in small pieces, spread some home made salsa in bottom of glass casserole, seasoned the chicken with home made fajita/taco seasoning and placed over salsa, then spread the remaining salsa over the top. I baked it at 350 for about 30 minutes, then served over white rice and sprinkled grated cheese over the top with a dollop of sour cream and Frank's Hot Sauce. Delicious, quick and easy. Everyone liked it. Kyle 4 starts, Denny 4-1/2 and me 4-1/2.

Reviewed On: Oct. 22, 2009