We tried this soup for one of our weekly dinner parties. It's a good basic recipe but our improvisation made it better. To accommodate the vegetarians at the party, we used a whole box of No-Chicken Broth which actually tastes the same and cooks just as well. For the bacon bits, we served them on the side to use at their own discretion. We did the same for the cheese because somehow 2 cups was not enough. When boiling the potatoes, we added plenty of garlic salt, chives, parsley and rosemary which gave the recipe a wonderful flavor. The cooking time was actually much longer than suggested because the soup resisted thickening. To give it that thick, creamy consistency we added half a tablespoon of cornstarch and mashed with a potato masher (did the job perfectly and was less to clean).
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