Mmmm! I did make a couple of changes. 7 cups cubed potatoes, a whole package of bacon (Cooked & Crumbled), RED onion (preference)& celery - cooked in the bacon grease (which I also poured into the soup), added one can of Cream Of Mushroom, lowered milk to 1.5 cups and added a 16 oz container of sour cream. Put Parmesan cheese in the soup, as it cooked (enough to give it a slight taste) and one cube chicken bouillon. Spices: Garlic, Penzey's Pasta Sprinkle, Chives, Penzey's Black & Red, a shake of nutmeg (for depth), and just a shake of the dill (not nearly a tsp). **Did have to thicken up with a bit of cornstarch**
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Mmmm! I did make a couple of changes. 7 cups cubed potatoes, a whole package of bacon...