This was okay. Not fabulous, not bad, but nothing thrilling. I had about 3.5 cups of cooking water, just to cover my diced potatoes (they were a little large), and I still had to add extra milk to thin it (coming to 2 cups total). I also skipped the rosemary, and instead went with garlic. We topped it with a little monterrey jack and some chives, and ate it as a meal with saltine crackers. I typically make my own potato soup, but I was low on ingredients and time, so I searched until I found a recipe that fit what I had. For what it was-- a basic, simple soup recipe-- it was not bad, but I think a little doctoring could add a lot of much-needed flavor! Oh, and after tasting the roux, I was really afraid that it was going to have the gravy flavor that other reviewers mentioned, but I'm happy to say that it did not!
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