I've always been disappointed in the "flat" flavor when I've attempted potato soup in the past, but thyme and rosemary are a wonderful, savory combination that earns 5 stars for this recipe. I had a lot of potatoes and some ham on hand, so I cooked up 5 lbs. of cubed potatoes, 1/2 pound of chopped baby carrots, and a pound of cubed ham in 4 cups of chicken broth and 4 cups of water. (I think celery would be a good addition too but I forgot.) I put the seasonings in the broth so that the potatoes would absorb them from the get-go, increasing the amounts to 1 tsp. each of black pepper and rosemary, 2 tsp. of thyme. (I left out the salt, assuming that the ham and broth would be salty enough.) I made the white sauce without increasing the onion but did saute it with 2 cloves of garlic, and I used 2 cups of milk to stretch it a little farther. (I think I'll use 2 cans of evaporated milk in the future.) It made a nice big pot of soup that I will divide and freeze, but the first bowl was my lunch today with some cornbread on the side. I'm lovin' it!
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