This was pretty good. I took the advice of other reviewers and added corn and boiled both the corn and potatoes in some homemade chicken stock I had. I used fresh corn on the cob that I of course cut off the cob. I think I should have cooked the corn and celery a little longer as they were crisp, too crisp for this type of soup. The cream cheese was a fabulous idea, it added a nice smooth, creamy texture and taste, and it was very “mouth-pleasing”. But there was still something missing and I couldn’t put my finger on it. Every time I took a spoonful, I was longing for another flavor to come. I was looking for a layered flavor, but I just wasn’t getting it. THEN I decided to use some garlic pepper seasoning by McCormick (in the grinder) in my bowl, and that did it!!! It completed my dining experience. We still have some soup left in the refrigerator, so when I heat it up I’ll add the garlic pepper seasoning and see how it tastes the next day. UPDATE: This soup was great the next day after adding the garlic pepper seasoning. I also didn’t mind the crispness of the celery and corn anymore. By the way, the garlic pepper seasoning in the grinder has a much more intense flavor than the other stuff; it is actual dehydrated garlic, whole peppercorns, and sea salt.
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This was pretty good. I took the advice of other reviewers and added corn and boiled both the...