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Reviewed: May 27, 2008

This turned out great. It was too rich for some of my kids but the one's that liked it took leftovers for the next two days as well.

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Reviewer:

Mr. Wilder

	Cooking Level: Intermediate Living In: Garden Valley, Texas, USA
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Reviewed: Apr. 22, 2008

i only gave 4 stars because i made some changes, but i'm sure if i'd followed it exactly it would have been great too! i cut the recipe in half for starters, but because of the runny comment, i only used about 3/4 of a qt and used vegetable broth instead of water. i also used cream of celery instead of cream of chicken, and i omitted the cheese because i didn't have any on hand. It came out Wonderful! it was exactly the creamy vegetable soup i was looking for! with the changes, a great vegetarian soup! thanks

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Reviewer:

rebekah

	Cooking Level: Beginning Home Town: Pinon Hills, California, USA Living In: Rancho Cucamonga, California, USA
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Reviewed: Mar. 30, 2008

I make this recipe all the time, instead of using water, I use 4 cups of chicken broth. Lots of flavor!!

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Reviewer:

michelle


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Reviewed: Nov. 21, 2007

I made this soup and found the thickness to be fine. I loved it and will definatly make it again! I didn't think it was too watery and I did Add more potatoes and carrots, and used a can of mixed veggies! Delicious soup

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Reviewer:

girlkatone


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Reviewed: Feb. 5, 2007

I make this recipe ALL THE TIME! Perhaps the other reviewer added to much water, but it isn't too watery with 2 quarts of water. Just be careful when melting the Velvetta to stir often, or the cheese will stick and burn.

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Reviewer:

Cindy

	Cooking Level: Intermediate Home Town: Munster, Indiana, USA
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Reviewed: Nov. 26, 2006

I made this recipe exactly the way stated. It was very watery. I think the water amount is wrong. Had great flavor though. Adjust water and it'll be great. Recipe says it serves 6-7, made with 2 quarts of water it would've served close to 20. I used flour to thicken it a bit. I'll use this recipe again but I will cut the water amount in half.

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