Reviewed: Oct. 16, 2011

I tweaked this recipe a bit to suit my family's tastes- the recipe itself is a wonderful base. I added diced redskin potatoes with the vegetables. I only drained about half the water from the veggies- just depends on how you like the consistency of your soup. I also added diced chicken, which I browned with lots of minced garlic prior to adding. Due to my added ingredients, I added an additional cup of milk and a cup of half and half. We are big cheese lovers, so I used a whole brick of shredded sharp cheddar cheese. I seasoned the soup with pepper, garlic salt, and bay leaf. It was absolutely delicious! One of our new family favorites.

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Reviewer:

sam13601

Reviewed: Nov. 29, 2007

Very good and easy to prepare. I will definitely make again. The only thing that I did different was add a little garlic powder to add more flavor.

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Reviewer:

Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

Reviewed: Feb. 14, 2007

I am a big fan of soups, and I am also a very picky eater. I wouldn't say this recpie was fantastic, but it was very good. I would definitely make this one again.

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Reviewer:

Kelsey Marie

Reviewed: Oct. 20, 2006

I tried this recipe because I needed a vegetarian soup for a very large group. This soup is easy to make, tastes great and freezes well. A great find, I have used it with a couple of large groups!

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