Excellent potato soup recipe. We've been making this one for years now and we can't get enough. We usually use dried celery flakes and mash the potatoes in the pot before serving. Mashing the potatoes produces a more consistant texture which we prefer.

Reviewed On: Jun. 8, 2004

I love this recipe though I cook it somewhat differently. I reduce the amount of cayenne pepper by a third and double the amount of chicken stock then cook it over the stove for about twice the amount of time or however long it takes for the rice to cook and then skip plopping it into the oven. Note: this recipe makes A LOT. They're not kidding when they say it feeds 50 people. We usually cook a half batch and freeze the leftovers. They make perfect meals when you don't feel like cooking.

Reviewed On: Jun. 8, 2004