Reviewed: May 6, 2012

OMG! This soup is great. I used heavy cream instead of milk. I served it at a small luncheon with deli sandwiches and the soup was gone long before the sandwiches. It is beautiful in glass bowls.

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Reviewer:

mcrn101

Reviewed: Dec. 11, 2011

Not fabulous. I guess I was expecting it to be more like a true cream soup, but much of the body and texture comes from the potatoes which leaves the soup sort of grainy. If you're looking for a low fat version of a cream soup, this is good, but it doesn't compare to a true cream based soup.

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Reviewer:

regangael

Reviewed: Dec. 4, 2011

Since I am a vegetarian I used vegetable bullion cubes in 4 cups of water instead of the chicken stock. I also did not use the milk or parsley just because I tried it before adding them and decided that the soup was delicious without them!

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Reviewer:

Cooking Level: Expert

Reviewed: Nov. 21, 2011

Just added a bit of salt. I recall Richard Simmons saying when he had his program that red potatoes work the best in soup so that is what I used.

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Reviewer:

Phoebe

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Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 14, 2011

Delicious! This soup came delicious and so very easy.....will make again!

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Reviewer:

SurDeborah

Cooking Level: Intermediate

Reviewed: Nov. 6, 2011

I give this a five star. My family loves it. I fallowed the receipe. I have become the chief cook in our family, diue to my wifes macular degeneration.

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Reviewer:

Davy Engle

Reviewed: Nov. 1, 2011

This is a delicious soup! Next time I might try Silk Almond Milk in it. I will be taking some of this to work tomorrow to share with the office, and sending some with my guy for lunches tomorrow and the next day. He LOVES it! I will definitely make this again. Delicious!

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Reviewer:

RckyMtnGirl

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: New Castle, Colorado, USA

Reviewed: Oct. 7, 2011

Husband, an Asparugus afficianado, pronounced this "Excellent!" I felt it needed some Ooomph but ate two bowls anyway. May add more cayenne next time. (I tend to go easy on it.)

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Reviewer:

caquilter

Reviewed: Oct. 7, 2011

I added a bit of crisp bacon and garlic to the soup and topped with a few of the crumbles along with the parsley. Great now

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Reviewer:

Margie

Cooking Level: Expert

Reviewed: Oct. 2, 2011

My husband tried a similar soup in europe and was looking for it on every restaurant menu, we couldn't find it, so i tried this recipe, delicious, i've made it a few times and he loves it, i found the cream a little overpowering, so i used milk the second time, what a delicious way to get your veggies!

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