Delicious!! I only made a few changes, and they were only based on available ingredients. 1. My russet postatoes were tiny, so I used six. I baked them the day before, chilled them overnight, and diced them with the skins on. 2. I used 1 tablespoon of fresh basil, since I has some left over from making pesto. 3. I added a little red pepper and white pepper when I added the other spices. 4. I didn't have cream, so I used whole milk. I served it with shredded cheddar and the bacon, with asiago cheese bread on the side. Would definitely make this again.

Reviewed On: Jan. 9, 2009

Super easy, and can be scaled up to as many as you wish to serve. I made this with 6 racks of lamb for a sit down dinner of 24 people for Christmas. Doesn't even need the mint jelly. It's great paired with baked parmesan fries!

Reviewed On: Feb. 8, 2006

Mmm...mmm...good!! I did do a bit of tweaking, per past recommendations and what was in my fridge. Instead of the water and condensed chicken broth, I used 5 cups of chicken broth. Also used 4 teaspoons chicken boullion, 2 potatoes, one tablespoon chopped garlic, and a cup of sliced mushrooms. Also substituted worchestire for soy sauce, and added a dash of paprika. Pureed the whole thing. My brother ate the batch I made for his family...without sharing any with his wife. He said he couldn't help himself!

Reviewed On: Dec. 17, 2002