It's a great soup base! But like other reviews, there are so many possibilities and you can modify to suit your individual tastes. I chose to add 1/2 cup of finely chopped onion to the bacon grease; added a pinch of salt and fresh ground black pepper and sautéed until tender. In the same dutch oven, I added a little less butter and a drizzle of olive oil to make the roux. I exchanged one cup of the milk with chicken broth; added some chopped fresh thyme; and used about 1 slice of proscuitto chopped up that I had left over (along with the crumbled bacon) - which added even more flavor.
If you notice the picture, it has chunks of potatoes, which I'm not sure how you get from a baked potato...but I prefer a combination of chunks and puréed, so it depends on your preference. You can always boil some diced potatoes and purée 1/2 of them at the end if you don't want to use baked potatoes.
Overall it's a delicious soup the way it's written, but I enjoy taking a recipe and making it my own.
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It's a great soup base! But like other reviews, there are so many possibilities and you can...