Reviewed: Jan. 1, 2013

Very good, nice and thick which is what I was looking for. I added chicken and we enjoyed it! Idid spice it up a bit, it was a bit bland for us.

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Reviewer:

FeedMySheep

Cooking Level: Intermediate

Living In: Nashville, Indiana, USA

Reviewed: Oct. 5, 2012

I made this soup recently but did not add the wine as I didn't have any. It still tasted good, the rest I followed exactly. My husband thought it wasn't substantial enough to be a full meal, but I did. He tends to think every meal must include meat. I found it to be very tasty and filling, particularly if you add bread or some other side. I also liked it because it was easy to make and I had all the ingredients on hand.

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jen

Reviewed: Apr. 21, 2012

Great recipe! So delicious! I followed the recipe nearly exactly, just omitting the chives and parsley because I didn't have any. Will definitely make again!

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Reviewer:

Meggie Poo

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Alstead, New Hampshire, USA

Reviewed: Nov. 23, 2011

This recipe was just ok to me. I feel like the seasonings are a bit off or maybe it's missing something. I'm just not sure what. It's a decent recipe, but I think it needs a bit of tweaking.

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bethielou827

Cooking Level: Intermediate

Reviewed: Nov. 8, 2011

So GOOD! I used frozen hash brown potatoes so I only did about 10 minutes instead of the 30 minutes. I did use fresh corn kernals off the cob though. Delicious and great thickness!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 21, 2011

This was delicious! Will make it again. I used oil instead of butter. And I left out the sage, chives, and wine - just because I didn't have them on hand. It was still a big hit, but I will add those ingredients next time; we like big flavor.

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ReSoNate

Cooking Level: Intermediate

Reviewed: Jul. 19, 2011

I read through the reviews before I made this soup, finding WhatADish's review quite helpful so I made one minor change regarding the milk. I didn't add it until right before I took it off the heat, right after I added the cheese. I also did not add a whole cup and cup and a half. I used about a quarter cup or so, just to give it a touch of creaminess. Next time I make this, I'd use different spices, I think. I just wasn't a fan of the spices in this soup, but that's really just personal preferance. I think I'd add chunked ham, too. Oh! When I sauteed the onion, I also added a mess of fresh minced garlic.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 13, 2011

LOVED THIS SOUP! I doubled everything, except the cheese (I used Velveeta(R), because it melts better for me), cumin and sage, which I kept the same. I did not have dried sage on hand, so I used poultry seasoning. I ended up simmering the potatoes in the chicken broth and wine only, until tender and then adding in the milk to prevent curdleing, and allowed that to heat through before continuing with the recipe, which worked out perfectly. I am a salt fanatic, lol, but felt that the finished soup was seasoned perfectly and didn't need any, but I did add pepper. This was so easy to make and super flavorful...this is definately going into our rotation! Thanks for sharing. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 6, 2011

This was soooo delicious! But I made some adjustments: I used olive oil instead of butter, veggie stock instead of chicken and omitted the bay leaf, cumin, sage, chives (I didn't have these). Because I'm always trying to get my man-friend to eat more veggies, I also added 3 celery hearts and 10 baby carrots along with the potato. I felt as though there might not be enough broth, so I adjusted the portions of flour/water/milk. This let me use more corn (I used a full 16 oz bag). I also decided to add half a bunch of fresh chopped flat-leaf parsley. I only added about 1 cup of cheese, and that was perfect. Because I'm a boozehound, I also upped the wine to 1/3 cup. One tip: If you coat the veggies with the flour and add the milk/stock SLOWLY, there will not be a need to whisk (yay!). Definitely a keeper. Thank you!!

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