Reviewed: Apr. 24, 2012

This soup was amazing! I took the advice of some other reviews and I roasted the garlic cloves with the potatoes, I also used a roasted garlic olive oil to roast the potatoes in, and turned it vegan by using veggie broth and almond milk. My husband who is not vegan said it was my best vegan soup to date :)

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Reviewer:

eganzer

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Mar. 25, 2012

mmm...

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Reviewer:

LibertyorDeath

Reviewed: Oct. 8, 2011

Awesome soup recipe, I really loved it and I mashed instead of blending...it turned out really great and thick...this simple recipe is worth making!

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Sharon Baum

Reviewed: Mar. 8, 2011

Added more potatoes and garlic for stronger richer texture and flavor.

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Marian

Reviewed: Feb. 28, 2011

yumm.

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Reviewer:

traci w.

Cooking Level: Intermediate

Reviewed: Feb. 14, 2011

I really liked this recipe. I did as the others did and roasted the garlic with the potatoes. Also I added a bay leaf while it simmered. But I did have to add more liquid because after mashing the potatoes, it was more like mashed potatoes..lol. So I added about 2 cups more chicken broth just before adding the milk. It was wonderful though. Just watch how thick it can get.

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Reviewer:

Zombie_pinup

Reviewed: Jan. 9, 2011

Delicious! With a couple adaptations we thoroughly enjoyed this recipe. It took a little longer to roast the potatoes. I added a bay leaf along with the broth. To serve, a sprinkle of Parmesan cheese was added on top of the roasted potatoes.

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Reviewer:

NJBRIX

Reviewed: Jan. 4, 2011

Easy & quick. Variations abound. Increase health factor with small amount of baked cauliflower & a sweet potato completely blended in. Great to chase the Winter chills.

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Reviewer:

Mr Bear

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Huntsville, Alabama, USA

Reviewed: Dec. 2, 2010

I made a vegan double-batch (veggie broth, no milk) and it turned out really well - the potatoes themselves were enough to thicken the soup and it was still surprisingly creamy! Followed other users' advice and roasted the garlic with the potatoes - good choice. I also left the skins on the potatoes and instead of reserving whole cubes for garnish, I just reserved the crackled skins that stuck to the bottom of the roasting pan - delicious!! We'll definitely be making this again.

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