Whatever you do, DO NOT use as much dressing as this recipe calls for. I added the apples, raisins and celery to the mayo/whipped cream mixture and, after mixing, you couldn't even tell there were in the bowl. I ended up dumping half of it into a colander and washing off the dressing and then returning the washed off portion to the bowl. Otherwise, it wouldn't have been a salad; it would've been a soup. You could easily get away with 1 cup mayo and 1 cup whipped cream.

Reviewed On: Jan. 22, 2008

I was looking for a recipe that would use up the large stash of lentils I seemed to have collected. And since it's summer, I didn't want to make a stew or soup. This recipe was surprisingly flavorful. I say surprisingly because the only extra flavoring comes from the lime juice. I didn't include the chickpeas since I was trying to use up as much as I could of my lentils. And I left out of the cilantro as well as I'm not a big fan. I'd definitely make this again!

Reviewed On: Jul. 9, 2006

What a delish, thick & hearty soup! I've already made it twice this month - including for Xmas dinner. There's absolutely nothing "low fat" about this recipe - although you could sub skim milk, reduced fat cheese and sour cream to bring down the fat and calorie content. It's super thick! I added about half a can of vegetable stock to reduce the thickness a bit & I hit it with my stick blender to take out the potato lumps and make it creamy. This is now our family potato soup recipe!

Reviewed On: Dec. 31, 2004