My boyfriend, who is not even a potato lover, said this soup was very good and filling. He's typically a snacker, even after dinner, but after a bowl of this, a brocolli salad and a roll, he said he was "stuffed". As a basic starter potato soup recipe, I would only give this 3 stars, but after a few modifications, I upped it to 4 stars. I first melted the butter and sauteed 1 chopped onion and 4 garlic cloves before adding the flour to make the roux. I substituted whole wheat flour for the all-purpose. I microwaved and peeled the potatoes as stated and mashed half of them before adding to the milk mixture. I then blended in only 1/2 cup reduced fat sour cream since mashing some of the potatoes already gave it a creamy, thick consistency. The recipe is a little bland, so to add extra flavor, I added plenty of salt and pepper, red pepper flakes, onion salt, garlic powder and the SECRET ingredient....celery salt! I then served with grated aged Vermont cheddar cheese and chopped parsley for extra color and flavor. Would have loved to add some chopped bacon as well but didn't have any on hand. Will try this next time!!
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