Reviewed: Mar. 30, 2009

Family loved it! Kids went back for more!

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Carmen

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Reviewed: Mar. 28, 2009

Absolutely delicious! Thanks for the recipe.

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Chris H

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Reviewed: Mar. 23, 2009

reply to Napolits: During steps 2 & 3, you want to keep the soup at a slow boil or "simmer". I hope this helps. It's a very easy soup to make, so I encourage you to give it a try. You will be surprised at how quickly you learn ;-) Good luck!

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DTERESA

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Reviewed: Mar. 21, 2009

Excellent! Tasty!

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*Laura*

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Reviewed: Mar. 17, 2009

It turned out great! Everyone loved it.

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Candi

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Reviewed: Mar. 17, 2009

It was a solid soup. Great creaminess! I actually expected more of a punch from the dill and a complex flavor but it wasn't so. I substituted red potatoes for regular potatoes and it was great!

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Elisa

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Reviewed: Mar. 17, 2009

A wonderful change-gourmet soup!UPDATE:I added too much dill while serving the 2 of us each day for lunch. Think it would be best to add each time, if you are keeping it a day or two.

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rosebud434

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

Yummmy! Our boys (3 and 6) ate their whole bowl and asked for it for another meal. Really good. Everyone liked a different aspect best. The dill did if for me, although, not nearly as potent as I thought it would, when I saw how much went in the soup. We used some broth that we had made a few weeks ago and so the salt wasn't at all too much. Highly recommend it.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 15, 2009

I haven't made this recipe yet because I'm a novice cook and am not sure if you are supposed to keep cooking the soup on medium heat during steps #2 and #3. Can someone please clarify for me as I would like to try this recipe. Thank you.

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napolits

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Reviewed: Mar. 12, 2009

A definite keeper. The only changes I made were to use low sodium chicken stock and also 5% light cream. Next time I might try non-fat evaporated milk. Thanks for a recipe I'll definitely be making again.

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Lovestocook25

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Mar. 11, 2009

This was a good soup recipe. I added the sour cream instead of half and half. I use chicken bullion and tried using less than was required to cut down on sodium. My father LOVED the soup- with cheese I enjoyed it more. Thank you for the recipe!

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cheerevansj

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Reviewed: Mar. 8, 2009

This was very good. I used sour cream also, would use fresh dill next time.

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marie22

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Reviewed: Mar. 8, 2009

Creamy and delicious! The flavour is rich with just the right amount of vegetables and cream.

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Anna Young

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Reviewed: Mar. 5, 2009

This was a great meatless soup. If you're a fan of mushroom soup and potato soup, then you've got to try this. I followed the recipe as written but I think next time I'll try to cut the calories a bit by substituting the half and half for milk or plain yogurt and the butter for canola oil.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Mar. 4, 2009

All i have to say about this is OH MY GAWSH!! Yummy, i followed the recipe as written. I love it!! I could eat this every day. Thanks very much for posting this recipe:)

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mallo

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Reviewed: Mar. 1, 2009

This was just ok. I thought it was pretty bland.

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JTWTECH

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Reviewed: Feb. 28, 2009

Followed the recipe to the T and it turned out amazing!!! My best friend made it, and she knocked it out of the park, it was the best soup I have ever had, that's why i tried it!!!

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FTBLOSU

Cooking Level: Professional

Home Town: Upper Arlington, Ohio, USA

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Reviewed: Feb. 25, 2009

We love this soup!!! I didn't have high expectations since I am not a big mushroom soup fan but hubby likes it so I decided to give it a shot. All of us really enjoyed this, my two year old even ate two bowls. I thought about altering the recipe a bit with reducing the dill but decided to make as is this time and so glad I didn't change anything. The dill was not overpowering. This will be on the regular rotation for soups thank you!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Feb. 21, 2009

By far one of the best Soups I have ever made! Total Comfort Food

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Roxie

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Delicious soup that's perfect for winter. However, to make it five stars, I had to mash up 1/2 of the tomatoes to give it a thicker, chowder-like consistency. I also made it with red potatoes and left the skin on, but next time I might try it with one Russet potato to make it thicker. A delicious alternative to canned soup!

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