This is a wonderful, hearty fall soup. I use red skin potatoes for color, and have used kielbasa- it gets a great smokey flavor and eliminates a few steps (peeling potatoes and dicing ham). I've also done a black pepper bacon/ aged cheddar with this soup, which has also been a big hit. Great beginners soup, very easy and the result has been restaurant quality! I daydream about this soup on rainy cold days. This one is a keeper!

Reviewed On: Sep. 8, 2009

I followed this recipe exactly (not something I normally do) and it came out completely inedible. There is WAY too much lime juice, maybe I just got a big lime, but I questioned the amount before mixing it up. My boyfriend has spent a half an hour in the kitchen trying to doctor it up he wants it to work so badly.

Reviewed On: Nov. 3, 2008

The gravy was fantastic, although I don't advise using the "high" setting for 4 hours, it got too tough.

Reviewed On: Nov. 3, 2008