The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 9, 2009
Wow. This soup is perfect. It's the first soup I've made and it's wonderful. I made mine with veggie broth and omitted the bacon, also I only had fresh basil so I just took 10 medium and small leaves and chopped them up. Since I didn't use bacon, I just did olive oil (didn't measure) for the garlic/onion. I can't even describe how perfect this is. Even the salt content is perfect (I like a lot of salt, others might want to take it down to 1/2 tsp first). Next time I might to cut the potatos smaller (yukon golds, peeled, cut, then covered and microwaved), also I think adding some steamed broccoli florrets would give some nice color. It's soooooooo good I want to go eat the rest of it!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 6, 2009
Had alot of flavor and was good. I added carrots and a whole box of chiciken stock (it was too thick w/only 3 cups). It turned out very good this way and hubby loved it. Said it was restraunt quality. Edit: Made this again on the 4th of july and it turned out even better than before. I used 4 bullion cubes with 4 cups boiling water and mixed that together to make the broth. I also used half the basil, and used half and half, like the recipe called for (i used 2% last time). This was 5 star and sooooo creamy. DONT use reg milk, the half and half version is so much creamier. So this gets 5 star instead of 4 like I had given before. Yum!!
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 6, 2009
This soup was a big hit in this house! Will be making it again.
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Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 23, 2009
Update: 6/21/09 - Made double recipe, however, didn't have chicken broth so used 6 cups water and 3 "Knorr" Chicken Flavor Bouillon cubes. Everyone loved the soup. January 26, 2009 - I made the recipe tonight. The family really liked it; it was so filling, we each had one bowl. I made a double recipe - thinking I'd freeze some but decided to use leftovers as a base; i.e., add slice or diced carrots the first night; peas, the second; and, if any is left for the third night, broccoli or cauliflower. Good thing I had a roasting pan because doubling the soup would have been too much for a large saucepan. Made a few changes so soup would not be too spicy. I fried up a 1/2 lb. of smoke-flavored bacon and used 3 Tbsp of drippings. I added approximately 1/2 cup chopped bacon pieces to the soup toward the end plus garnished with it. Next time I'll add it all to the soup. Since I had no cloved garlic, I used 1 tsp garlic powder, and 1-1/2 small onions (chopped) instead of 2. For thickening soups and gravies, I use a finely-grained flour - Wondra - which can be purchased in a cannister for gravies and soup thicknening. (I buy it at a Kroger Grocery Store; haven't found it in the Wal-Mart Super Stores yet). For the double recipe, I used 8 tsp. I boiled, not baked, eight small red (new) potatoes for 18 minutes and partially mashed them before adding to soup mix. Ran out of chicken broth so used 1 cup filtered water to make the 6 cups I needed. Garnishing with shredded Cheddar cheese taste
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 18, 2009
What is not to like? It was great!!! Thanks:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 8, 2009
the best soup I have ever made. I especially loved the fact that it had real ingredients rather than condensed cream of chicken soup like so many other recipes out there. I cannot wait to make it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
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Reviewed: Jun. 5, 2009
I omitted the half-and-half and raised the milk:broth ratio (I put in more milk). I also omitted the hot sauce. It was really good, easy, and I will make this again! I would suggest to not let it sit for very long because it will really thicken up!
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Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 25, 2009
Excellent!! Used more bacon, added celery, and used butter instead of bacon grease.
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 21, 2009
This was very fast & easy to make, not to mention very tasty!!! I fried a whole pound of bacon, and used the left-overs to top the soup with instead of just 3 bacon slices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 20, 2009
absolutely wonderful! my hubby and I loved it! I did follow the other posters advice and used 1/2 the basil and added some thyme. Great flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 19, 2009
I made a double batch and we still didn't have left overs!!!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 19, 2009
awesome!!!!!! I followed the recipe, adding only some extra seasoning salt, garlic powder, and onion powder.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 14, 2009
This is a wonderful soup. I didn't change a thing except to double the recipe, and I'm so glad I did! The whole family enjoyed this delicious soup and I loved having enough to reheat for another meal.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 13, 2009
VERY good! Husband said it was just like eating at Chili's!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 5, 2009
I used this recipe as one of three soups for a youth fund raising banquet at church. Everyone raved about it and wanted the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 4, 2009
MY GOODNESS this is the best soup I have ever had or made. My family loved it and it makes great left overs just add a little milk to wake it up. Thank you sooo much for this recipe
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: May 1, 2009
my boyfriend said he loved it :) but i just thought it was okay
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Cooking Level: Beginning

Home Town: Black Diamond, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 1, 2009
I've made this soup twice now and it's so delicious!! I usually double the recipe so we'll have leftovers!!
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Cooking Level: Professional

Living In: Lincoln, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: Apr. 23, 2009
Excellent Soup. I added about 2 tblspn of butter after the onions sauteed in the bacon drippings. I used heavy cream and thickened it up a bit more with cornstarch. Garnished with cheddar cheese, a dollop of sour cream, chives and crumbled bacon. Heavenly. Really sticks to your ribs. Next time I will probably double the recipe. Could easily be made in a crockpot to feed a large crowd! Thanks.
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Photo by paslea1987

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 23, 2009
This is incredibly delicious. I have made it with baked potatoes and with raw potatoes and it always turns out fabulous. Thanks for a wonderful recipe!
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