We had a dinner party for 22 last night and I wanted a potato dish that would hold and could be prepared early. These potatoes were WONDERFUL! Like many other reviews, they were tender and creamy as though they had cream or cheese in the ingredients. I quadrupled the recipe and I am very happy we have one pan left for leftovers! I highly recommend making them as written...you will not be disappointed!

Reviewed On: Jun. 5, 2008

This soup is fabulous! I made a couple changes as well...I didn't simmer the chicken for an hour...only until cooked through, about 15 minutes. I then strained the broth through cheese cloth. I only used about 6 breasts, I added a can of black beans, used chili hot breans, 2 cups fresh medinm heat salsa, no whole tomatoes and no canned soup. I did use 3 T of chili powder and instead of stirring in sour cream, I had some fat free half and half, so I stirred in about 1/2-3/4 cup. I added in more than 5 cups of the broth also.....might as well make a huge pot, right? I used a 16 oz bag of frozen corn, not canned....I had cilantro on hand so I added a good handful of that too. After it was all put together and up to heat, I stuck the pot into a 185 degree oven for the afternoon...served it with shredded mexican blend cheese and sour cream for granish and corn bread....it was out of this world!! I think it will feed 10-12 people easy.

Reviewed On: Feb. 17, 2007

Absolutely incredible! I made the broth a few weeks ago and froze it. I had a dinner party for 8 with heavy hors d'oeuvres and then the Cioppino and bread for the meal.I thawed the broth, had it hot and simmering and added the seafood and it was ready in a snap. I used bay scallops and shrimp only and it was superb! Every bit was eaten! Definitly let the broth simmer a long time for the depth of flavor. It will be a staple at our house!

Reviewed On: Jun. 9, 2003