Read all reviews. Made roux w/ 1/2 of butter and recipe amount of flour. Browned roux (dark gold color). Sauteed 1/2 yellow onion and 2 cloves of garlic in other half of butter. Added to roux and blended well. Blended in chicken stock(1/2 of liquid called for) and cooked half of potatoes. Other potatoes in oven. Didn't mash any potatoes. Added milk per recipe. Soup tasted great - no flour taste, but very thick. Next time, I'll bake all potatoes and, if too thick, just add chicken stock to desired thickness. All other ingredients in recipe added as written. Sorry to change recipe - prefer to prepare as recipe says, but so much info that I made changes. I think the secret is in the roux. Didn't use bacon grease. Might tweak for fun, but original recipe is wonderful.
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Read all reviews. Made roux w/ 1/2 of butter and recipe amount of flour. Browned roux (dark...