Made this vegetarian (for no reason, other than I didn't feel like buying meat). Instead of the meat, I sauteed the mushrooms with the onions and green peppers, and I added some garlic powder to the sauce and omitted the spinach (mine had gone bad). Other than that, followed it to a tee, and loved it! As did my guests!

Reviewed On: Oct. 3, 2012

This was a fantastic recipe. I was cooking for two different friends (one who is a vegetarian and one who just underwent facial surgery), so I made some variations. I substituted vegetable broth (not stock) for chicken broth, and like other reviewers, I halved the butter and the cream. I didn't have cornstarch, but didn't need it, since I was planning to puree it. I lightly pureed it with an immersion blender, but left chunks of potato for the veggie friend, and pureed it to a liquid soup for the surgery friend. I can't wait to give it to them both! This one's a keeper! I'm on a bit of a diet, so when I make this for myself, I'll probably use milk and less butter as well. Yum!!!

Reviewed On: Aug. 6, 2012

This was very tasty. I followed the recipe almost exactly (no substitutions), though I did make some adjustments to the amounts, as other reviewers suggested. 5 cups of chicken broth would have been waaaay to much - with only 3 cups, I still needed to use some flour to thicken it up, and left it on the burner for much longer than it called for. Still pretty good - and I may freeze it to eat when I return from my international travels next month.

Reviewed On: Dec. 31, 2009