Reviewed: Oct. 22, 2011

Since I didn't have half/half on hand, I used milk. It turned out a little thin, so I added a can of cream of potato soup at the end. Not the healthiest, but oh, my gosh, it turned out super yummy. The potato taste was actually really good. I also used fresh spinach, and it was great. Thanks for the recipe!

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Reviewer:

Knappthyme

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Orange Park, Florida, USA

Reviewed: Oct. 20, 2011

I had to alter it a little since i didn't have half and half. I used evaporated milk instead and it tasted very good. I enjoy this and the left over tasted even better for some reason... :)

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Reviewer:

Daph1285

Cooking Level: Beginning

Living In: Medford, Massachusetts, USA

Reviewed: Aug. 31, 2011

This recipe is good except I would cut the bouillon down to 2 cubes, add 1 cup of thinly sliced mushrooms that have been sauteed in butter, and top off the soup with 1/2 cup champagne or dry white wine. This is how the local Italian restaurant does it - and it is heavenly

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Reviewer:

Rita

Reviewed: Aug. 18, 2011

Very good soup! I made a few changes though. I sauteed the onion until soft and then added water and bullion. Then I added two large chopped potatoes and about 1/4 tsp of cayenne pepper. I skipped the flour part mostly because I didn't want to dirty more dishes (I have a 5 month old baby and no time). I used 1lb of fresh spinach and added it to the soup once potatoes were soft. After spinach was wilted I blended the whole thing with a hand blender until smooth. We ate it with grated parmesan cheese. Really great and so healthy!

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Reviewer:

NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Aug. 8, 2011

This was delicious! I followed the recipe to the letter, and it was a huge hit. I made a batch for my retired parents, and they also loved it. Thanks for sharing!

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Reviewer:

katsmo

Cooking Level: Beginning

Reviewed: Dec. 3, 2010

was great! made no changes.

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Reviewer:

kaye446

Cooking Level: Expert

Reviewed: Dec. 1, 2010

Added about 1 cup of sharp cheddar cheese - fantastic!

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Reviewer:

GPOSBORN

Reviewed: Nov. 14, 2010

Made this soup today, it is very delicious has a nice creamy taste. I made some changes I use fat free milk instead of the half and half to cut down on the the fats. Also, I did not have frozen spinach but I had fresh spinach so I chop it very good and it was OK to cook with. Other than that I fix this recipe as written. This is a keeper!!!

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Reviewer:

Linjoyce

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Aug. 9, 2010

I have made this soup lots of times- Great! and believe me, I know a good soup

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Reviewer:

Heather Enke

Reviewed: May 23, 2010

My husband said it was perfect the way it was but I think it was little rich. I deviated from the recipe as follows: I sauteed 1 cup of onion with about 3 large cloves of garlic in olive oil then added the frozen spinach, water, and a few chicken bullion cubes. After that cooked for a while I added the entire carton of half n half which was 4 cups, and some pepper. I melted some butter and added flour to it and whisked, then added it to the rest of the soup. Brought that to a boil and served a few minutes later. Oh and I added about 1 more cup of water to make up for the extra cream. Pretty good! I want to try fresh spinach next time. I also think it might be good with some diced tomatoes.

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