Reviewed: Oct. 3, 2009

To us, this tasted kind of like beef stew without the beef. It was good, but tasted like it was missing something. After simmering and adding salt and pepper, I added some seasoned salt, about half a teaspoon. Garnished with a dollop of sour cream and that helped a bit, but probably won't make this one again. Thanks anyway! Served with a cheddar bay biscuit clone. I'm going to add some cooked chicken tomorrow to the leftovers and see if that makes it more to our taste.

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rosyshell

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Reviewed: Sep. 26, 2009

Very good, VERY HEARTY soup recipe. Excellent flavor!

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JMATASO

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Reviewed: May 19, 2009

This recipe was great!! I modified it a bit, used 1/2 cup of dry milk powder and 2 extra cups of chicken broth, and I cooked the carrots and potatoes in a separate pan until they were "Nearly done" Then I added them to the soup. It worked out awesome! We will add this to our family recipe book!

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azmamma

Cooking Level: Expert

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Reviewed: Oct. 28, 2008

Made for 6 servings. Tripled the amount of garlic called for. At the point where the recipe says to add milk and bring to boil - there wasn't really enough liquid. Added the water/boullion at this point to get all veggies under the liquid level to cook them. Came out perfectly - veggies were not too hard, not too mushy.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Oct. 9, 2008

Should just be called potato soup. I could barely taste the tomato at all.

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ANGELAFEERO

Cooking Level: Intermediate

Home Town: Skagway, Alaska, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Oct. 5, 2008

A very good hearty soup. I had to cook it quite a bit longer than specified here though, my potatoes and carrots were still raw at the end of the 20 minutes. Still, when it was done, it was delicious!

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 14, 2008

Wonderful taste - rich and creamy soup, but with the lovely chunks of healthy veges. Didn't change a thing except that I replaced chicken broth with plain water to cater for a vegetarian guest. I didn't think it was necessary to make vege stock separately since it would have been the same ingredients anyway! Didn't detract from the taste at all. Made it twice already for company, and my guests were impressed.

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ilovefood

Cooking Level: Beginning

Living In: Petaling Jaya, Selangor, Malaysia

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Reviewed: Sep. 8, 2008

This was really really good, I loved the broth. I added kidney beans (which didn't do much for the flavor), and smoked sausage (which was good). I think next time I'll put some cut up squash or zucchini and maybe mini meatballs.

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mandalala

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Reviewed: Aug. 18, 2008

I wasnt paying attention and forgot to add the broth, but it still came out great! Also, I didnt have canned tomatoes so I threw a few fresh ones in the food processor and used that instead (added them before the milk). I think this recipe is a great one to have printed in your kitchen bc you can easily substitute ingredients and make it with whatever you have on hand (as long as you have potatoes). This one's a keeper. Thanks!

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daisyza

Cooking Level: Intermediate

Home Town: Brownsville, Texas, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Jun. 1, 2008

we enjoyed this, but it definitely needs a bit of tweaking. i love stew type soups, but this was really stodgy! i scaled it down for 4, which required half a can of tomatoes, but i ended up chucking in the lot. i might omit the cornstarch next time and see if that helps. i also threw in a handful of elbow macaroni. next day when reheating it, i added some white wine and some water to it to give it a bit more liquid consistancy, and added some lemon juice and it made a world of difference. i served it sprinkled with grated cheese. think i'll add some red bell pepper next time for a slightly fruitier taste too.

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rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Mar. 11, 2008

It sounded better than it tasted! We had some but I don't think I'll be serving this one again, sorry.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Feb. 10, 2008

One of the best soups I have tasted! I added spicy turkey sausage and only used one onion instead of two. Two seemed like overkill. Very flavorful and was great over some Italian herb polenta.

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MALWILHIST

Cooking Level: Intermediate

Home Town: Kaukauna, Wisconsin, USA

Living In: Libertyville, Illinois, USA

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Reviewed: Jan. 19, 2008

A good recipe, but it wasn't a 5-star. Good flavor, consistency. It will take longer than 20 minutes of simmering to soften the potatoes and carrots.

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KLASSYKAT1

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Reviewed: Jan. 18, 2008

This is a great recipe though I did make a few changes. Instead of butter I used olive oil to saute the onions and garlic. I used 1 1/2 onions instead of two. I used two 14oz cans of diced tomatoes (pureed). I shredded a pre-cooked whole chicken. Instead of italian seasoning I used only basil. This was so creamy and I never needed to add the corn starch.

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pumpkinut

Cooking Level: Intermediate

Home Town: Aliso Viejo, California, USA

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Reviewed: Jan. 8, 2008

pretty good. I put it in the crock pot. Used tomato sauce because I didn't have paste. Also cut up 3 bacon slices and added it for a smokey flavor.

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Jrhome

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Reviewed: Jan. 2, 2008

I'm always looking for recipes I can adapt to the crockpot and make dairy-free for my dairy-allergic family. This one did beautifully! Didn't even bother sauteing the onions, etc., just threw everything (including vegan margarine and soy milk) into the crockpot and let it simmer on low setting for the entire day. Turned it to high, stirred in the cornstarch with a little extra cold milk and let it sit for another half hour. Very tasty the first day and even better the second - thank you for sharing!

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Canuck cook

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Reviewed: Dec. 27, 2007

I gave this soup 3 stars, my husband gave it four. I'll defer to his rating since I'm always impressed when he likes something vegetable-based and am willing to give bonus points for that. But I thought it was just average.

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lisahnadew

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Reviewed: Oct. 11, 2007

Very tasty! I did follow the first reviewer's suggestion & added a pack of diced smoky links. Yum! I also went ahead & put in the whole 6 oz of tomato paste, rather than 2 T. It worked great. It calls for salt & pepper to taste. I ended up adding about a 1 1/2 t. of salt & 3/4 t. of white pepper. This is a really good recipe. I'll definitely make it again.

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Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 2, 2007

My chef husband said that it was delicious! I added a sqeeze of lime and some hot sause to give it a little kick. Used fresh seasonings. Will definitely make again and again.

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sarai

Cooking Level: Intermediate

Home Town: Westernville, New York, USA

Living In: Durham, North Carolina, USA

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Reviewed: Aug. 20, 2007

WOW!! We added turkey kielbasa, fresh spinach and lots of extra garlic and this turned out fantastic!!! We used a whole carton of chicken broth and 4 small fresh tomatoes to enhance the flavor as well. This dish requires some time if you choose to use fresh ingredients but is well worth it. Will add to our favorites list!

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