I liked this but after reading lots of recipes & reviews decided I wanted to go 2/3 of the broth cream base & the other 1/3 a stock base, I went with vegetable stock since Im vegetarian. I sauteed 1 cup of diced white onion in the butter then added the flour for the rue. To the broth I added a small bay leaf which is a must for any soup just dont put too much, its another subtle layer of flavor so people dont take a bite & go ok, ya, milk & potatoes, bleh ^_^ I had russet & golden yukon laying around so I tossed the russets in then waited 15 min & through in the yukon golds so the russets boiled away to thicken & flavor the broth & the yukon stayed firm enough to give you little bites of potatoes in your spoon. Topped with the cheddar & green onions & sour cream. Yum!
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I liked this but after reading lots of recipes & reviews decided I wanted to go 2/3 of the...