Delicious is right! I made this for a friend who had a knee-replacement, so unfortunately, I only had a couple of spoons to taste it, but it was super yummy! I made another potato soup recipe from this site in the past, and this one was better IMO.
As far as the ingredients, I used Yukon Gold potatoes...for their creamy texture and the fact they don't fall apart and get mushy like russets do in soups. I used 2% milk instead of whole, and it was just fine. I do not like things tasting too salty, so generally go easy on the salt so I used sodium-free chicken bouillon granules. For that reason, I was not concerned about it tasting too salty and went ahead and added the 1/2 tsp. of Kosher salt. After a taste, I actually added a bit more. I would say it might have begged for more, still, according to some tastes, but I figure you can easily add it to your bowl.
As an additional FYI...as far as potatoes...I did some digging around and for those of you who may not be potato "saavy"...the best ones for soups are Yukon gold, Yellow Finn, red-skinned, white round and purple. Also, a rough estimate is about 1 lb = 4 c. diced.
I also ran it through the Weight Watchers Calculator per the AllRecipes nutritional info and it came out to 5 PointsPlus per 1 cup serving.
I'll be making this again for myself!
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Delicious is right! I made this for a friend who had a knee-replacement, so unfortunately, I...