Reviewed: May 17, 2012

Excellent soup without adding in the merit of it also being low carb. The thinner version works well as a chilled summer soup but by all means reduce liquid if you want something thicker. I used half the browning fats & chicken stock/half vegie as it was what I had on hand. Also used 1 cup evaporated WHOLE milk instead of heavy cream. Easy to make, really easy to consume and a hit with my adult family.

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Reviewer:

CountyLoyalist

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Reviewed: May 15, 2012

Rosemary is key here. Also I used pork stock from some ribs I grilled.

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Reviewer:

anovas

Reviewed: Apr. 30, 2012

As is I would give this 4 stars. I followed the advice of others and added Curry Powder and Paprika that really made a big difference.

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Reviewer:

delab102

Cooking Level: Expert

Home Town: Murray, Utah, USA

Living In: Midvale, Utah, USA

Reviewed: Apr. 11, 2012

I've been on a low-carb diet for a few weeks and really felt the need for a good vegtable dish. This really hit the spot. I followed the directions to the T and it came out great. I highly recommend it.

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Reviewer:

jwanisman

Reviewed: Apr. 3, 2012

My kids who have never like a soup (and I have tried many) like this one!

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Reviewer:

Jaydene

Reviewed: Apr. 3, 2012

An easy soup that will fill you up while helping you maintain your waistline. I did add one hot pepper to the indredients which gave the soup a nice zip.

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Reviewer:

spurlockd99

Cooking Level: Intermediate

Reviewed: Mar. 23, 2012

I just made this soup. I reduced the broth to 6 cups, only had two leeks but they were huge, and did not add the cream. I am on a very strict eating plan and can't have any salt or dairy, and nothing tastes good anymore. But this soup was amazing! I can only imagine that with the addition of salt and the cream it would be even more outstanding. Thanks so much for the recipe!

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Reviewer:

HappyKatt

Reviewed: Mar. 11, 2012

Mmmm... so light but delicious. Will definitely make again!

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Reviewer:

LoveCookin

Reviewed: Mar. 7, 2012

Great soup, and no carbs!

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Reviewer:

Judy

Reviewed: Mar. 6, 2012

I can't believe this is healthy ... to die for. Only modification: We used half chicken stock, half vegetable stock because that's what we had available. Used all 8 cups and we ground pepper into it. New favourite!!!!!!!!!!!

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