I couldn't bring myself to put the onion and celery in the broth to boil without first sauteeing them, so I cooked them in the butter first, which meant I needed to put the soup together in slightly different order. I cooked the potatoes in the broth, added the flour to the sauteed vegetables and butter and then added that roux to the cooked potatoes and broth and simmered until thickened, then added the cream. I found the soup was a little thicker than I'd like and could use a few more potatoes, but the flavor was good. I served topped with bacon. It's very chowder-like and you could probably add some clams and clam broth and have a great clam chowder.
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