Reviewed: Nov. 20, 2007

The directions gave a good foundation for a soup (for me) but overall it needed spice. I substituted 1/2 of the water for only 1 can of chicken broth (which cut out a quarter of the broth for a heartier soup), added mushrooms, garlic, a little basil, thyme, and a bay leaf. Skipped on the rice because I wanted to use a crock pot and mushy rice isn't good for anyone. :P

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Rachel

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Reviewed: Oct. 29, 2007

I hate giving 3 stars when I didn't follow the recipe exactly. But the difference was I added mushrooms and left out the asparagus since it wasn't in season. I wasn't thrilled with this recipe at all, needed more seasonings.

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 17, 2007

Wanted to use some fresh asparagus that was given to me by a friend. Asparagus is not on my husband's favorite list. Coming across this recipe in my search, I thought it might work. It did. My husband thought it was very good. Of course I didn't have all of the ingredients. I didn't have leeks or spinach. I added fresh chives from the garden with the cream. I happen to have cream, but next time I think I will try EVAPORATED MILK as another reviewer said. I think the CREAM OF ASPARAGUS SOUP idea also sounds good, but that might be pushing it with my husband. If you like your soup thicker, there is a Reduced Fat Potato Soup found on this site that uses a package of orignal COUNTRY STYLE GRAVY MIX. It thickens potato soup real well that you may even have to add either a little milk or water to desired consistency. I do like creamed soups. I may try adding CHEESE also. There are so many possiblities. I also had to use instant brown rice. Ten minutes is long enough to cook the vegetables in this recipe as long as they are diced small, and it isn't going to hurt the rice if it is cooked longer than ten minutes. I agree that more rice could be used if desired as other reviewers stated. Very good recipe Luanne.

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S.K.J.

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Reviewed: May 1, 2007

Both my meat-lover boyfriend and I loved this light but complex veggie soup. The asparagus and spinach make a delicious combination and the potatoes make it hearty. Following the suggestions here I used a combination of chicken and vegetable broth instead of the water. I added the cream at the end, and I think it certainly adds another layer to this soup so I wouldn't skip it. Also sprinkled it generously with cheese. Will get a nice crusty bread for the leftovers for tomorrow. Next time I make this I think I'll up the rice a bit so that it's noticable. With these changes it is an amazing restaurant quality recipe.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Apr. 30, 2007

I made this using watercress instead of spinach, and light chicken broth instead of water. I also reduced the salt to 1 teaspoon, and added about a cup of diced smoked ham, and a teaspoon of red chili flakes for a touch of spice. The resulting soup was more hearty than the original recipe, and served with hot bread, was substantial enough to be a meal in itself, yet not heavy on the digestion. Delicious!

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therese of the bluegrass

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2007

Has a very fresh and light spring taste. I added the potatoes, cooked for ten minutes, then added the carrots, asparagus and rice so as to not over cook the asparagus. I used half and half water and chicken broth and no extra salt. My fiance loved this with fresh baked bread!

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GourmetGoddess

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 25, 2007

This soup was very good with a few minor adjustments. Replace the water with either low sodium vegtable or chicken broth. I also, added one tablespoon chicken broth granules for added flavor. Reduce the salt to one teaspoon and the heavy cream to 3/4 cup. This soup is a complete meal with a loaf of warm Artisan bread.

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Miya

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Englewood, Florida, USA

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Reviewed: Mar. 13, 2007

I used vege broth and cut down on the salt. I think I shouldn't have put any salt in it. It was so salty, I ended up trying to dilute it. I put four stars, because I think if it hadn't been so salty the veggie blend w/o seasoning was really good.

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jkdodie

Cooking Level: Expert

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Reviewed: Dec. 10, 2006

Decent but overrated! I followed the recipe precisely, and the soup turned out very bland with mushy potatoes. The cream seems like an unnecessarily unhealthy ingredient; perhaps a healthier replacement would improve the recipe. When reheating leftovers, I added vegetable bouillon cubes which resulted in a much tastier soup. However, I will not be making this recipe again.

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 10, 2006

I also used chicken broth in place of 1/2 the water. Because of that I added only 1 tsp of salt. It was very yummy and fresh tasting. I also added evaporated milk instead of cream (because that is what I had. Very Yummy Potato soup, with extra veggies.!!

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Aug. 13, 2006

I quite liked this. It was quick & easy to make. I didn't add any asparagus and reduced the salt to 1 teaspoon as 4 teaspoons would have been way too much. Next time I will add some extra rice as it kind of got lost in the liquid.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 4, 2006

I don't believe this just has 4 stars. I've been on a soup kick this year and I've made some really great, great soups from this site and this is one of them - it may be our favorite. I followed the recipe only making the change of substituting chicken broth for the water and used really fresh veggies. Mmmmmmm -I can still taste the freshness of this soup. Thanks submitter - I will be making this often during the summer when I can buy fresh, locally grown vegetables.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 4, 2006

This recipe is great, everybody loved the soup.

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ozeme

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Reviewed: May 16, 2006

Definately add broth instead of water. Added garlic and mushrooms. Also fresh herbs such as tarragon, a little basil, thyme, etc. -need for flavor. I used vadilia onion instead of leaks and added a little red bell pepper for color. My husband and daughter liked it. Also used the fat free evaporated milk. Just ate leftovers for lunch -- good healthy & light

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cathyf

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Reviewed: Mar. 12, 2006

Stock is a necessity. Also pepper and herb seasoning salt. This was delicious and easy. Great for impressing company.

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Whole Chef

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Roswell, Georgia, USA

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Reviewed: Dec. 5, 2004

very tasty and filling

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RAIDERSVEN

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Reviewed: Sep. 10, 2004

DELICIOUS! Sooooo good with no more seasoning added. The perfect word to describe it is fresh. I was a little sceptical, but its delicious. I halved the recipe and used fat free evaporated milk rather than cream. Will definately make many more times!!

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DVRGRL38

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Reviewed: Oct. 18, 2003

This is very nice to make when asparagus is in season; however, I am not a big fan of creamy soups, and I just couldn't stomach the idea of the heavy cream. I substituted a can of Cream of Asparagus soup for the cream and some chicken broth for some of the water. We thought it had very good flavor when made this way.

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KBURIE

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Reviewed: Jul. 23, 2003

Made this soup last night. Nice flavor but seemed to be missing something, not sure what. Recipe makes a lot and probably doesn't freeze well with potatoes in it. I may or may not make it again, haven't decided.

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DOUCANOE

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Harris, Minnesota, USA

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Reviewed: Jul. 15, 2003

I made the recipe and found it to be bland. My boyfriend agreed. I used concentrated chicken stock to give it some body which made a huge difference and then it was delicious. Loblaws in Ontario has an amazing chicken stock called fresh concentrated chicken stock and its great-like homemade. Oh I did use milk as well instead of cream. I always do that and it always works out.

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bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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