I made the recipe as written, doubling it for a larger group. I loved the flavors, ended up adding more salt because I used unsalted broth so I could control the salt content a bit. When I doubled it, I thought it was too thin - so I ended up adding a total of 7 potatoes diced up, a bag of frozen corn, and 1 pound of asparagus that I had pan fried (add a tablespoon of oil, 2 tablespoons of butter and saute cut up asparagus for a few minutes until it turns bright green. Season with salt and pepper when you add the asparagus to the pan. Add in 1-2 cloves of garlic after a few minutes (when they have turned bright green), and remove from heat after 1-2 more minutes of sauteing. I pulled the asparagus out of the pan with some tongs and put them right into the soup, at the end when I was warming it through. I added the corn at the same time. It was FANTASTIC. Very nice base, with the changes I liked it even better. I only removed a star because I think the recipe, as written, is too thin. But that's a personal preference thing ;)
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I made the recipe as written, doubling it for a larger group. I loved the flavors, ended up...