We made several “preference” changes to this recipe after reading over the reviews. We used 2T butter & 2T EVOO, 1 medium onion, 1 garlic clove, minced, 2 celery stocks, diced, 3 cups potatoes, pealed & diced, a small handful of baby carrots, diced, 3 ½c stock (instead of water) & 1c fat free milk (instead of cream). We omitted the salt but followed the remaining recipe as written. We used an emulsion blender before adding the milk and parmesan cheese. This was quite filling & very, very delicious!
Important note: The “broth” mixture WILL NOT cover the vegetables as it simmers. Don’t add more liquid or be tempted to open the pot to stir.
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