Awesome recipe. I was searching for a recipe like the one my mom made when I was a kid and this has to be it. I doubled the recipe because it's winter time here and it won't go to waste with the cold weather abounding. I add green onion, white onion, cheese and celery to it too but that is just my personal preference. I recommend adding the potatoes at the very end if they are rather soft from overbaking the night before-like mine were:) Potatoes heat up quickly and retain heat for a long time so the warmth of the soup will heat the potatoes to piping hot in just a matter of minutes. Also, be careful with your salt, potatoes retain a heavy amount of salt(in fact if you ever put too much salt in a soup or such, you can add diced potatoes and strain them out after an hour or so and they will have absorbed most of the salt so you can start anew). You may think your soup isn't salty enough while cooking if your potatoes are in-just because they will absorb the salt out of the rest of the soup. But as the flavors begin to meld together, the salt will redistribute and mingle with the other aspects of the soup, especially the next day!
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