I followed the recipe as written, and ended up with very thick mashed potatoes. I think there was a typo for milk ratio, should have been 1 1/2 quarts instead of 1 1/2 cups. All in all, once you get a "soup" it is very smooth and creamy. It is on the salty side due in part of using processed(I used velveeta) cheese, and the garlic salt. I would make again. The instant potatoes and velveeta make a nice soup base fast, no need for additional salt. I would probably add some kind of potato, either frozen,canned or at least 1 or 2 cooked potatoes for some texture.Also I would use fresh garlic, and add some pepper-jack cheese for some zip.
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