I tried this recipe out on Friday because it sounded like the ideal hearty meal on a cold snowy day. It turned out fantastic! I had doubled the recipe and did a lot of the suggests ChefESQ made in their review, except I did not add the Velveeta cheese.
I did buy bacon at the store (I purchased a free-range bacon) and cooked up the whole packet. I also, quickly, sauteed the onions in a bit of the leftover bacon fat for added bacon flavour. I also used 3 vegetable bouillon cubes instead of powdered chicken bouillon because I didn't want too much salt or too much of a chicken flavour. I also used a salt-free chicken broth, because a lot of comments mentioned the soup being a little too salty. As for the salt, I just sprinkled to taste instead of measuring it out. Also, when doubling the recipe, I did not double the parsley, I just added a bit more than the original amount required.
Overall, it was AMAZING. I cooked it on high for 5 hours, then another 20 minutes after adding the cream (I used 15% table cream - 473ml - an half a cup of milk). My boyfriend had three bowls and my dad, right off the bat, said that the recipe was a keeper. I love the added cheese and green onions at the end, it was the perfect little addition.
5/5, I will definitely make this again. :)
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I tried this recipe out on Friday because it sounded like the ideal hearty meal on a cold...