Reviewed: Nov. 6, 2009

For such simple ingredients, this was very flavorful, and not nearly as oniony as I thought it would be. Hubby especially liked it. I used only 6 cups of water (but still used 2 bouillon cubes) because I didn't start with a big enough pot, and it was just right. Like the previous reviewer, I pureed part of the soup for a thicker texture. I'll definitely make this again.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Oct. 31, 2009

This was an enjoyable soup. I did not use vegetable bouillon - instead used half homemade chicken stock, and red potatoes rather than large baking potatoes. Will make again for a quick winter supper.

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Reviewer:

SJLCAL

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Reviewed: Oct. 28, 2009

I made this soup, but I added more potatoes, and a bit of half and half and sprinkled some Parmesan cheese to thicken it. Also, I put about 1/2 of the soup into a blender to thicken the broth. Just a personal preference for a creamier version.

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Reviewer:

etoilestrella

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 22, 2009

This recipe was a great way to use up some late summer/early fall veggies from my farm boxes. It's easy and extremely versatile. I used some fish stock I had in the freezer instead of bouillon, and tossed in some mussels toward the end of the cook time. Delicious!

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