What a wonderful recipe! I made it for the first time as the recipe says, changing only that I sauteed the veggies first, used veggie broth and boullion cubes, and for the most part used organic products. I thought it was too creamy, and half and half is about 4x as much $ as milk, so the next time I used whole milk, increasing the amount of butter and corn starch 2tbs each. I kept the milk/broth mixture over med-low heat, stirring with a whisk until it was thick. I also made this one time by blending part of the soup to make it thicker, but the texture was far too grainy for my taste. I thought it turned out much better with the extra butter and cornstarch, and this time I added an extra cup of milk because I put extra veggies in. One time I also put a Parmigiano Reggiano rind in the mix, and left it in for the life of the soup. It added a terrific zing to the body of the soup. I like this recipe because you can add extra celery, potatoes, (and carrots) without doing major adjusting to the recipe.
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What a wonderful recipe! I made it for the first time as the recipe says, changing only that...