This was excellent. I added a little thyme, 1 1/2 lbs fresh, lightly steamed asparagus, a bunch of sliced leeks, two small leftover baked potatoes (diced) and a large handful of torn baby spinach. It was pretty much whatever I could find in the fridge that *might* work. I added an extra cup of milk to stretch the soup a little further and added a tiny bit of cornstarch/water slurry to help thicken it back up and used a chicken soup base rather than granules or bouillon cubes. I served it with whole-grain grilled cheese sandwiches. The creaminess of the soup complimented the course texture of the sandwiches. It came together nicely. We'll definitely do this again and also will try it as a broccoli cheese soup. This a very versatile recipe and will remain in my rotation...especially as the weather cools down!
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This was excellent. I added a little thyme, 1 1/2 lbs fresh, lightly steamed asparagus, a...