Reviewed: Nov. 4, 2007

I had this last night at a little get together and it was a hit! I added bacon and used the bacon fat instead of the butter to saute the onions and potato's. Thanks so much for the recipe!

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Reviewer:

bakinamy

Reviewed: Oct. 19, 2007

This was really good. Very fresh tasting and I loved how easy it was too make. My only complaint was that I wish it had made more as there weren't any leftovers!! Next time, I might double the recipe. Thanks!

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Reviewer:

JENNYLYN1

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Clovis, California, USA

Reviewed: Aug. 30, 2007

my husband absolutely loved it. we finished the entire pot over the weekend.

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Reviewer:

KAVYA29

Cooking Level: Expert

Living In: Aurora, Colorado, USA

Reviewed: May 25, 2007

I don't think I would change a thing on this recipe. I did use a very good extra sharp white cheddar cheese and I think I could have cut back on it to lighten this up a little. Both dh & I think it's a keeper. My only problem was I only made 1/2 the recipe.

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Reviewer:

azmayflower

Reviewed: Apr. 1, 2007

Very warm and comforting. I halved the cumin and put in 1/2 tsp basil instead of the sage (didn't have any) I also used green onion instead of chives. It came out lovely. I didn't have any seperation problems and simmered it a long time.

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Reviewer:

SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Wake Forest, North Carolina, USA

Reviewed: Mar. 11, 2007

This was good, but I don't know if I'll make this again. I have an older recipe that I think I'll stick with. Thanks though.

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Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Jan. 23, 2007

Delicious! So hearty and comforting. The only changes I made were to omit the parsley - don't like it - and I used a little more cheese. Also, it took less than 30 mins for the potatoes to cook. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jan. 18, 2007

I used vegetable stock and I didn't have any chives or wine so I had to leave them out. I only simmered this for about 20 minutes as the potatoes were done by then. My daughter and I really enjoyed this and it's on my make again list. Many thanks.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Nov. 14, 2006

This was good, but it kind of separated out on me a little, due to the long simmering time after the addition of the flour. If I were to do it again, I would just add the flour and broth to the veggies, let that cook until the taters were tender, and then add the milk and let it thicken up. When I first added the milk, it had a beautiful texture, but broke up with all the simmering. I simmered at a low temp too. I used one Yukon Gold and one red potato. I used a mix of skim milk and fat-free evaporated milk, and added a bit of both extra milk and broth. Omitted the wine. I cut the cheese down to 1 cup. It was very rich and creamy, even with the skim milk. Served with focaccia bread.

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