This made an excellent tasting soup. I didn't have condensed chicken broth, so I used 2 cans of non-condensed chicken broth + 1 chicken bouillon cube instead (still added the listed 2 cups of water). When the potatoes were done...blended some of them in the blender along with the flour and half-and-half mixture, and part of the evaporated milk. Then just put that back in the crockpot, along with the rest of the evaporated milk for 30 more minutes. Added a little more salt, pepper, onion and garlic powder to taste...and served with shredded cheddar and "Real Bacon Bits" in a jar, on the side. Also, wanted to speed it up a little, so cooked it for 3 hours on high, then 2 hours 20 minutes on Low in a 6-1/2 qt crockpot. Thanks for this great recipe Shirley! Will definitely be making it again.
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