Reviewed: May 17, 2012

I skipped all the dairy products except the butter and the soup was still excellent. Tried a variation with left over ham from my freezer and it was good, but better without.

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albertaonfire

Reviewed: May 15, 2012

i added ground italian sausage and used red potatoes instead of yukon golds

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bparalston

Reviewed: May 10, 2012

My whole family loves this recipe!

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Reviewer:

Shelley

Cooking Level: Expert

Home Town: Whittier, California, USA

Living In: Riverside, California, USA

Reviewed: May 9, 2012

Awesome soup! So easy and fast! I puree half of it to make it more creamy.

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dcurrie

Reviewed: May 4, 2012

great basic recipe although the butter was not necessary as it separated from the soup when cooled

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akyra

Reviewed: Apr. 24, 2012

Awesome!

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Reviewer:

shanz1

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Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

Reviewed: Apr. 22, 2012

Wish I had seen the revision of this recipe before I made it. I would never again use that amount of butter. I also added corn to the soup...delicious.

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Ebonygirl

Cooking Level: Expert

Reviewed: Apr. 22, 2012

I add cinnamon and cayenne pepper. We like it hot here.

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Reviewer:

FUNCTIONCREEP

Reviewed: Apr. 16, 2012

Very good! I am cuttinc back on fat so I used 1.5 cups of non fat milk in place of the heavy cream. i also cut the butter in half. Added onions and garlic for state!Yumm

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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Stockton, California, USA

Reviewed: Mar. 25, 2012

Very easy and delicious. My kids destroyed this soup and my company asked to take the leftovers home. Be sure to stir when adding the cream, the directions may be deceptively simple for a new cook who doesn't know that cream will separate if pour directly into boiling liquids.

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