This recipe really didn't do it for me. The sauce was really thin so I added some flour and let it cook down for 5-10 minutes which made it a lot thicker. It was really rich and I couldn't even finish my portion. It was decent but I won't make it again. Just not my cup of tea.

Reviewed On: Oct. 12, 2009

This dip was good. I used 5 oz of blue cheese, 3 cloves of garlic and turkey bacon instead of regular. My only complaint was that the bacon was a little soggy; maybe because it was turkey bacon, maybe because I didn't crumble it enough. Next time, I will try regular bacon and crumble it a little more to see if that does the trick. My boyfriend loved it and gave it a 9/10...

Reviewed On: Oct. 3, 2009

This soup was REALLY good! I did substitute garlic powder for the dill and veggie broth for the chicken broth. Like other reviews suggested, I also "reserved" half of the potato chunks and used a hand masher on the rest, instead of using the blender. The soup was not as creamy as I would like it to be (even after cooking longer) so I added some instant potato buds like a previous reviewer suggested which did the trick. I think next time I will add a few tablespoons of flour before adding the stock to see if that works. I also made it "loaded" by added some crumbled bacon, chopped scallions and shredded cheddar. Scored a 4/5 because of my changes but will DEFINITELY make again! Thanks for the great recipe!! UPDATE** Made this recipe again and used 3 cups potato and added 4 tbsp flour after the onions were softened and it REALLY thickened the soup up. Was able to leave out the fake mashed potatoes this time!

Reviewed On: Oct. 3, 2009