This soup was fantastic. I took other reviewers' suggestions and made the following changes: I only used 4 lbs. potatoes and boiled them in about 8 cups stock with 2 carrots and 1 stalk of celery, and I used a hand mixer to blend the potatoes, carrots, and celery in the soup pot instead of the food processor. I sauteed 4 leeks in 1/4 c. butter and a couple tablespoons of olive oil, and added 3-4 cloves garlic and one onion; I also increased the wine to 1 cup. I garnished this with some grated cheddar; my boyfriend said he would have loved some sausage or bacon crumbles as well. It was so delicious!

Reviewed On: Nov. 8, 2008

These were delicious! I didn't have shortening, so I used butter instead and they turned out really well. The directions as to how to cut these and put them in the muffin cups were a bit confusing, but here is what I did: I cut the 10"x12" rectangle of dough into five 12" strips, and then stacked those strips on top of each other to make one tall 12" strip. Then I cut that into six pieces, and placed each piece into a muffin cup sideways--that is, so that I could see all five layers from the top. Next time I might try rolling up the dough to make pinwheels, like another reviewer suggested. These were so easy to make--a nice alternative to labor-intensive cinnamon rolls.

Reviewed On: Oct. 30, 2008

I am OBSESSED with this soup. I make it at least once every other week, and we always have some individual servings in the freezer for lunches. The only changes I make are: I use a potato (or 2, depending on size) instead of the pasta; I eliminate the meat to make it vegetarian; I use vegetable bouillon instead of the beef granules; I use fresh green beans and tomatoes when possible; and I triple (at least) the amount of water that's called for. This soup is amazing, though--hearty, nutritious, and delicious! It's fantastic served with the Buttery Corn Bread (recipe from this site).

Reviewed On: Oct. 26, 2008