I found this recipe only a couple of weeks ago afterI became really frustrated with my previous resules. I have made it several times since. They always have consistently come out excellent, but today's were the best. I used just a wee bit less milk and when mixing the dry with wet, I took the advice of one reviewer and left the batter lumpy. These babies were so tall and flufy, I couldn't believe it. Kris, thanks for the winning recipe and thanks to reviewers for the tips.

Reviewed On: Dec. 8, 2011

Love this recipe. I always sub light sour cream for half the mayonnaise. Whenever I make this for a crowd, I go "full dress". Today, I was only preparing half the recipe for 3 and I needed to go shopping. I made it without carrots, celery, and pimento. Other than sprinkling a touch of celery salt (instead of salt and I know they're the same), I made do. I also made the mistake of tasting it after it had been refrigerated for a few hours. What makes this special for me is the combination of mayo, sour cream, mustard, and white wine vinegar, sprinkled with parsley. Keep your potato chunks fairly large (boil them, but cool them in the fridge, covered, at least overnight), and what a treat. The only thing is, I have to come up with more potato salad in the morning for my few guests.

Reviewed On: Jul. 3, 2011

I've been making this soup for two years and just realized I've never rated it. This is hands down my family's favorite soup. I make huge batches and freeze it in six-serving containers. I substitute brown rice for white, triple the apples and shred them to make a fabulous broth. I do not add the cream, but I add a touch of half and half at the end. Thanks for sharing, Lise.

Reviewed On: Jun. 22, 2011