I only made a couple of adjustments to this recipe, which is a first for me, since I change EVERYTHING...First and most importantly, I NEVER use margarine, I ONLY use butter...same fat content as margarine and margarine is one molecule away from being plastic! (in case you didn’t know), to that I added my own blend of seasonings including garlic powder and dried onion (hate the real stuff), onion powder and a bit of lemon pepper (use it in almost everything). Second, I wanted something a little more refined looking so I strained out some of the vegetables about 2 cups total and then I blended the rest of the soup using the potatoes from the blended soup to thicken instead of the cornstarch. The result was actually a very nicely colored light orange soup. I then added back in the reserved veggies, served this with homemade garlic bread (ok, really homemade garlic butter on fresh bread) and a garden salad (lettuce, tomatoes, cucumbers, cheese and croutons). I made this for a dinner party and it was a huge hit. My guests even took home the left over soup!
**I have made this actually a couple of times since and have gotten rave reviews each time. This is an easy and inexpensive way to feed a crowd, and I love finding those kinds of deals :> **
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