I think this is a great recipe. The flavors are wonderful. I think the secret is cooking the potatoes in the chicken broth which gives the soup more flavor. I used low sodium chicken broth, and I used yukon gold potatoes. Yukon golds have a sweeter softer texture and they are wonderful in this soup. I did think that perhaps using 1/3 cup flour might have been too much as my soup was rather thick. That was easy to fix just by adding a bit more milk.
I would recommend anyone that is unsure about the spices to just start with using half, and then when your potatoes are done, you can taste the soup and see what you think, before adding more spices. I would also recommend making sure that you are using chicken broth that you have taste tested first, as this is the base of your soup. I thought the recipe was great just as written, with the exception that perhaps there was too much flour.
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