Reviewed: Feb. 17, 2013

I made this recipe exactly as written (with the addition of frozen corn). It was delicious. The kids loved it and my husband especially loved it. We will make it again!

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Reviewer:

jenznc

Cooking Level: Intermediate

Home Town: Iron Mountain, Michigan, USA

Living In: Holly Springs, North Carolina, USA

Reviewed: Jan. 7, 2013

awesome recipe. . .I had a bag of OBrien Cut Potatoes. The bad worked fine in place of the potatoes. I used Chicken broth in place of the water --- I just always do that, can't bring myself to add water to a soup. We used corn in place of carrots (personal preference). The Results were yummy! This recipe seems like a good one to change up with what you have in the frig.

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Reviewer:

Lynn S

Reviewed: Jan. 5, 2013

This was pretty good, and probably would have been better if I had followed the recipe exactly. I didn't have potato flakes, so I made a paste out of butter, flour, and milk. Next time I'll just add flour. I substituted the water for milk. You could also use chicken broth. Also, I didn't have carrots or celery. I found the soup to be very buttery, and didn't care for it much. My family actually liked it much more than I did!

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Reviewer:

Mary Elizabeth

Cooking Level: Intermediate

Living In: Jonesborough, Tennessee, USA

Reviewed: Dec. 16, 2012

My husband said this was the best soup he has ever had in his life. LOL Modifications I made: no carrots, switched out one of the white potatoes for a sweet potato. But I think this would be awesome without any modifications.

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Reviewer:

KDAWKINS

Reviewed: Dec. 16, 2012

I skipped the potato flakes and used heavy cream and added chicken bullion. It was delicious!

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danacain

Reviewed: Feb. 13, 2012

Delicious! I used beef broth instead of water !

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pampope

Reviewed: Dec. 29, 2011

Yummy and easy!

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Nanci

Reviewed: Dec. 3, 2011

Fabulous and easy to make!

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Susan

Reviewed: Nov. 13, 2011

Very tasty and satisfying, will make again.

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Reviewer:

bizzbe

Cooking Level: Intermediate

Reviewed: Nov. 3, 2011

This soup is amazing and very forgiving. I was able to make some minor adjustments to use up some of my less than fresh produce when I was cleaning out my fridge. I added finely chopped kale and raddichio and the greens complimented the soup nicely. I also was able to make the soup dairy free by using some soy spread instead of butter and used 3 cups of chicken broth instead of water. I never added the milk, but took out about half of the vegetables and put them into the food processor with a little plain unsweetened almond milk (about 1/3 c) and added it back to the soup. I then added some potato flakes and turned it up to a boil and then simmered for a few minutes before taking it off the burner to let it thicken. My family loved it and never guessed that it was full of vegetables and was creamy without milk! A definite winder stable in my meal planning.

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