I love potato soup, and this one was very good. I was true to the recipe except for substiting parsley for cilantro, adding more celery for some bite, more tarragon because we love it, and reserving the bacon separately to use at serving time so it didn't become limp. One thing that surprised me was that the texture was great the first day I made it, but the leftovers turned into what can only be described as a pot of mashed potatoes. So, in went 16 more ounces of chicken stock. I did not use more than the recommended amount of flour in the roux, so I can only guess that the potatoes I used were larger than the ones used by the submitter (they were medium size ... not large). That is one reason why I always prefer when I recipe calls for a number of pounds or cups, rather than just a number of items that can vary so much in size. Maybe half and half should have been substituted for the heavy cream? At any rate, I would advise having more chicken stock on hand in case this happens to you. Thank you, Karena, for the recipe!
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I love potato soup, and this one was very good. I was true to the recipe except for...