Reviewed: Mar. 5, 2013

Love this recipe, especially on cold winter evenings! Changes made as suggested by other reviewers: 1 lb. chopped potatoes (added during carrot/onion cook in pan step), 2% milk instead of whole milk, 1 cup of sharp cheddar cheese instead of two cups. As a heads up: soup was super thick when we reheated it for dinner the second day. We added extra milk to get the soupy texture back.

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Reviewer:

Michelle

Living In: Detroit, Michigan, USA

Reviewed: Feb. 2, 2013

Great recipe, we simply added a bit of black pepper and some italian seasonings. Paired this with a homemade bread roll recipe and I was lucky I got anything after the kids got to it.

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Reviewer:

eastsidefamily

Reviewed: Jul. 29, 2012

This is a great soup. My whole family loved it, including a tween & 2 teens. I wanted the soup to be a little heartier so I added pre-cooked small cubed red potatos (6 large). I added one extra can of chicken stock to offset the addition of potatoes. We will definitely add this to our favorite recipes.

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Reviewer:

ChrisC"I'm hungry Mom"

Cooking Level: Intermediate

Living In: Provo, Utah, USA

Reviewed: May 29, 2012

I loved this Recipe, I cooked it tongiht for my family and they loved it. Thanks, next time I am going to add potatoes.... :) Thanks again.. Jen

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Reviewer:

jennief01

Reviewed: Dec. 6, 2011

This was okay. Perhaps it's because I'm not a big meat eater, but I felt this had too much meat. Next time I make it, I'll probably cut the meat in half and add more vegetables. Another reviewer suggested adding potatoes, which I think would be very good. Maybe even some broccoli. All in all and good start as written, but needs fiddling with.

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Reviewer:

eljae

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

Reviewed: Oct. 19, 2011

Had this for dinner last night. It was pretty good. I didn't follow the directions perfectly but was still pleased with the results. I think I"d prefer to cook the sausage alone and then cook the other veggies. I added 1 diced russet potato to hearty it up some for us. I also didn't have a can of chicken broth so I made some with bullion. I also had hot sausage on hand so I used that. I think I'd make it again. It was a nice change.

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Reviewer:

OKIEKRISTI79

Cooking Level: Beginning

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Jan. 2, 2011

I just made this soup, it's very bland, maybe with some spices it might be okay.

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Reviewer:

LUCY63

Reviewed: Dec. 7, 2010

Great recipe, a very easy, quick meal on a cold night. I added green beans, pepper and used onion powder rather than an onion. I didn't add as much cheese either and it was wonderful!

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Reviewer:

CriticalMass

Cooking Level: Beginning

Home Town: Edmond, Oklahoma, USA

Living In: Beaumont, Texas, USA

Reviewed: Nov. 16, 2010

I had some leftover brats I wanted to use in a soup. Glad I picked this one! It was excellent. I did add a few extras. I cooked 1/4 off a red pepper in EVOO along with the carrots and sprinkled in basil, oregano and garlic pdr. Very good!

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Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Feb. 17, 2010

This soup turns out pretty greasy if you don't thoroughly drain and rinse the sausage and use lower-fat cheese. That said, it's hearty and flavorful and very cravable on cold winter days.

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