Not that this recipe NEEDS another review, but I won't let that stop me. :) We absolutely love this soup. Reminds us of peasant food - delicious, humbling, inexpensive to make and so easy. I use chicken broth/stock for the bouillon and water and add a carrot, chopped in food processor. If I may suggest (Ellie11, I'm not trying to change your wonderful recipe as much as expand on it), this recipe also makes a fabulous clam chowder by OMITTING the ham, substituting 2-3 cans chopped (or minced if you like smaller pieces) clams with juice and OMIT bouillon along with SOME of the water by subbing 2 or 3-8oz bottles clam juice (Doxsee Snow is my fav) and adding enough water to make the 3 1/4 cups liquid needed. Everything else in the recipe, as well as directions, remains as is. I like using an extra potato or two for a thicker soup, and slightly mashing (with potato masher) some of the cooked potatoes before thickening the soup, still leaving some cubes intact. Incredible soup no matter how you make it! Thanks, Ellie11!!
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Not that this recipe NEEDS another review, but I won't let that stop me. :) We absolutely...