Reviewed: Nov. 30, 2011

Husband thought that this would be fantastic with the addition of some potatoes or other veggies. But good just as written. Thanks!!

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2 users found this review helpful

Reviewer:

MollyBrook

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Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

Reviewed: Oct. 20, 2011

of course I modified soup like others have by adding leftover cooked vegies: potatoes, carrots, broccoli and added a fresh jalapeño instead of the hot pepper sauce. The chunkier soup was more satisfying!

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Reviewer:

linda

Cooking Level: Intermediate

Reviewed: Jan. 7, 2011

For those out there who had a weird texture or a cheesy mess-this is a basic white sauce technique, learning to do it properly will make this taste smooth, creamy and delicious.

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Reviewer:

Meekaminniee

Cooking Level: Intermediate

Home Town: Manila, National Capital Region, Philippines

Reviewed: Mar. 12, 2010

I wanted to like this soup but didn't. I didn't like the flavor, it was too thick and the texture was grainy. For anyone else making it, heat the milk and broth before adding to the flour mixture. Then add it slowly and stir constantly. This should help the consistency. Just be careful not to boil the milk. I won't make this soup again.

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3 users found this review helpful

Reviewer:

Caylee

Reviewed: Oct. 19, 2009

Taste was really good. I did add potatoes to make it more of a potato cheese soup though. thanks for sharing.

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2 users found this review helpful

Reviewer:

Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

Reviewed: Apr. 30, 2009

I'm surprised that so many people have had a hard time preparing this soup. It's really a very basic soup recipe. This recipe is a great simple soup that is delicious and yet elegant enough to serve for dinner parties. Serve as written for a soup course, but for a family supper I recommend adding a cup of shredded chicken and about three cups vegetables (I loved it when I added a bag of California blend (broccoli, cauliflower, and carrots)). Thanks for the recipe!

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7 users found this review helpful

Reviewer:

kllindley

Reviewed: Mar. 2, 2009

it was good, mine turned out with a weird texture

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Reviewer:

Anne

Cooking Level: Intermediate

Home Town: Powder Springs, Georgia, USA

Living In: Auburn, Alabama, USA

Reviewed: Jan. 29, 2008

Great soup! The only change was I used dried, minced onion, about 2 tablespoons worth. My soup wasn't as creamy as I would like, so next time I would probably use 1.5 cups of milk instead of 2 cups. This soup is perfect on a cold, windy Chicago day. Thanks Austin!

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5 users found this review helpful

Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Dec. 7, 2007

I loved this recipe. I didn't have chicken broth, so I used water and chicken flavor packet from Ramen. I added a 3 cups of milk instead of two and added the cheese while the heat was still on low. I also used Primo Taglio jack cheese slices, cut up. It was great, no goopy mess, just creamy soup. My boyfriend loved it as well and I will definitely make it again.

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Reviewer:

Leah

Reviewed: Oct. 9, 2007

This was okay. It had sort of a flour chesse mess, but was---like I said just okay @ suprised "so many people had a problem" only 9 review. waht is "so many"?

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3 users found this review helpful