Reviewed: May 23, 2012

the soup did not have the creamy look to it so i added 1/4 cup of flour and 1 cup of skim milk and added chicken breast that i cut into cubes. came out amazing!!!

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Reviewer:

valeria

Reviewed: May 20, 2012

This is an excellent base for a potato, broccoli, and cheese soup. I've made minor changes just to make it even simpler to prepare with ingredients that I have on hand. I replaced the water and bouillon cubes with chicken stock. Since the recipe didn't specify, I used red potatoes (and I didn't peel them). I also didn't pre-cook the broccoli, I just chopped it into small pieces that could cook in the stock. Since I like to have texture in my soup, I didn't blend or process the soup. Instead, I waited until the potatoes and broccoli were cooked all the way through and used a potato masher to just lightly press down on the potatoes and broccoli until the soup was the texture I wanted. I added the cheese at the end and let the soup continue for another 15 minutes or so, just to let it get well incorporated. I've taken this soup to a potluck at work and people just raved about it and everyone asked for the recipe. It was one that I was pleased to share because it's so easy and so impressive at the same time!

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Reviewer:

mistandfog

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: May 13, 2012

MMM!! soo yummy!! i used two brullion cubes instead of four and about 2 cups of cheese but it was still yummy :)

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mmmpastanoodles

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 29, 2012

Delish! Nice to serve with Texas toast! We made the stock from scratch since we had chicken miss cuts and added 1 cube of the bullion in the pre made stock. Some other garlic and other spices to taste! other than that no modifications, my husband loved it!

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Vera

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Reviewed: Apr. 21, 2012

I used 3 C chicken stock in place of 3 C water since I didn't have bouillon, used frozen broccoli, and added some diced ham. Not exactly the potato soup I was looking for, but not bad!

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Reviewer:

MissMeredith

Cooking Level: Intermediate

Reviewed: Apr. 4, 2012

Tastes so rich and amazing even without the cheese! (And i'm a cheese addict) Per some other suggestions, i used a little less onion and added garlic, substituting bacon grease because I didn't have butter, then I added frozen broccoli to the nearly cooked potatoes and then just blended the whole thing with a stick blender. It tasted so great i almost didn't want to add the cheese, but it was grated so i through it in. I was prepared to add some half & half as I was skeptical about the creaminess of the soup since there's no cream in the recipe, but i didn't need it at all! Add a little fresh cracked pepper on top when serving and it's perfect. Wow, wish I'd bought my stick blender years ago, who knew I was missing out on amazing soups like this one?!!

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Luarela

Reviewed: Apr. 2, 2012

This was super easy and delicious!

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Kat Ellison

Reviewed: Mar. 23, 2012

My whole family liked this, including three kids who generally dislike soup. I used velveeta cheese, and substituted vegetarian broth for the chicken. I cooked the broccoli with the potatoes. Delicious!

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Reviewer:

Fawn

Cooking Level: Beginning

Living In: San Antonio, Texas, USA

Reviewed: Mar. 12, 2012

MMMM, I just made a pot of this soup, and it is delicious! I'd give it 5 full stars, but as it is, it's a touch on the bland side. I added a few cloves of garlic while sauteing the onion, and that has helped. As a bit of a guilty pleasure, I've crumbled a strip of bacon on top of each bowl. Delicious! I'll definitely make this again, and will likely puree the whole soup rather than half - it's a consistency preference. Thank you Ruth for an amazing recipe!

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Reviewer:

HeavenLee Erin

Reviewed: Feb. 10, 2012

This is a delicious soup. I only make half for the 2 of us. I have made it as is and sometimes I trade some of the potato for more broccoli. It comes out greenish, a neat idea for St. Patty's Day. I recommend removing the soup from heat, and gradually whisking in the cheese so it doesn't curdle. I used sharp cheddar. Also it is nice to use a stick blender directly in the soup pot. Like others, I also cooked the broccoli in with the potatoes toward the end. I cooked till real tender. Thank you Ruth from Susie.

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