The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 14, 2007
Delicious! My husband and I really enjoyed this. I would suggest putting the soup in a bread bowl.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 3, 2007
This soup is wonderful! It's simple, easy and tasty. I add a can of cream soup to it to thicken it up a bit, and I also throw frozen broccoli in with the poataoes the last few minutes. I'm making it for dinner tonight!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 24, 2007
We love this recipe. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 24, 2007
This soup is sooo yummy. I added a bit less cheese to not feel so guilty about eating it though, and it still turned out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 17, 2007
very good. i made some modifications...cooked in just a little bit of chicken broth at first then added milk when the veggies were cooked. made it a little creamier.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 17, 2007
Even without using any butter this had an excellent texture and flavor. Definitely a keeper!
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Home Town: Ewing, New Jersey, USA
Living In: Hamilton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 16, 2007
Loved this one! I cooked the broccoli seperately as called for in the recipe, but put the broccoli in a blender with about half a cup of sour cream and a bit of the broth from the cooking pot. "Mashed" the potatoes in the pot then added broccoli/sour cream mixture to the broth with the potatoes. Added 2 cloves of fresh garlic and used 1/2 a cup of "red hot" cheese and 2.5 cups of cheddar. Great recipe, thanks Caroline!
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Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada
Living In: Dubai, Dubai, United Arab Emirates

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 6, 2007
I absolutely LOVE this soup! I used quite a few of the amendments made by other reviewers such as sauteing the garlic with the onions and halfing the broccoli to allow for chunks. Another thing I added to make it a little creamier was a about 1/3 cup of sour cream and added some other veggies such as mushrooms and celery. Definitely a recipe I'll be using again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 14, 2007
Wow, this is really good, and easy for a soup. I made it twice recently, because it went over so well. Both times I had to use frozen broccoli. The first time I followed the recipe as written. Yum! The second time I added garlic with the onion, I added fresh carrots with the broccoli, and I added about 1/2 cup of sour cream just to see how it would taste. Both ways are really good, so if you are creative, create away; either way you're going to have a great soup.
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Cooking Level: Expert

Home Town: Saint Charles, Illinois, USA
Living In: Klamath Falls, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 29, 2007
I love this recipe because it uses only fresh ingredients, not cans of soup or mixes, because it is easy to make, and best of all, it tastes great, especially when you use fresh veggies from your garden. A couple of suggestions: I used fresh dug red potatoes and didn't peel them. They made pretty little red specks in the soup. I also used a stick blender instead of a blender. I just blended it until it had a few little chunks in it, but not pureed totally. I also like that this recipe uses no milk for those who have some kind of milk allergy. It's a wonderful fresh from the garden recipe that the whole family will enjoy!!!
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Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Watkins Glen, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 26, 2007
I had HIGH hopes for this recipe and was thrilled everything was in the house for it. BUT, it was gritty, grainy, and salty. I was thoroughly disappointed!! I read each review and wrote down all the necessary changes, but the texture and taste were just not adequate. Bummer!!
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Cooking Level: Intermediate

Home Town: Modesto, California, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 23, 2007
Very good! I uses lowfat cheese and less margarine to try and cut calories and fat, and this was still good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 21, 2007
this was realyy good I double the broccoli, it seems to be missing creaminess though I'll try addind a bit of light half to the puree maybe this will help but other than this was great! a keeper.
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Cooking Level: Expert

Living In: Reardan, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 10, 2007
I think this recipe was delicious and hearty! The prep time can be a chore, especially if you're sick like me, lol. But the cook time was surprisingly quick. I seasoned the sauteed onions with garlic powder. I didn't have any bouillon cubes, so I just used a handy can of cream of chicken soup, also per the advice of a poster, I just boiled the broccoli with the potatoes. Soup does thicken after refrigeration (potatoes absorb water), so just add milk until desired consistency per serving. Will make again and again (and again!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Aug. 18, 2007
This soup is awesome on a cold rainy day. I didn't have bullion cubes so I just used 2 C chicken stock in place of 2 C of the water. I just used some shredded pizza cheese that tastes good too. I also added 2 chopped garlic gloves and half a can of cream of chicken soup for a bit more flava. Hmmmmhmmm good soup! A+ A broccoli lovers delight!
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Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA
Living In: Menomonie, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 15, 2007
Very good soup when you add the can of cream of chicken soup like the others have mentioned, and cut the cheese down to 1 cup.
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Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada
Living In: Kitchener, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 1, 2007
This is so easy and yummy. I just used boxed chicken broth, simmered the potatoes for 10 minutes and added the broccoli and simmered another 10 minutes. Blending is easy with a hand immersion blender. I then added some leftover roasted chicken. I sent a thermos full with my husband and his friend on a fishing trip. The next day, his friend's wife was calling me for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 7, 2007
This soup was very good, but I did make some additions to it. I added minced garlic when I sauteed the onions and when I pureed half the soup I added some cooked carrots. Also, I did not use 3 cups of cheese, probably 1 1/2 cups and it came out wonderfully. I love thick soups on cold days with a slice of Italian bread.
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Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 29, 2007
Easy and soooooo tasty!!! I added 2 cloves of garlic to stock for extra flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 12, 2007
This soup tastes like something you would get at a really nice restaurant. (I did tweak it a little though.) First, after the potatoes and broccoli were cooked and soft I used a potato masher instead of dragging out my food processor. Second I through in some cooked garlic I had leftover from making garlic chicken, about half a can of cream of chicken soup, and about 1/2 cup of whipping cream. The whipping cream is what gives it a really appealing color. I only added about a cup of cheese.
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