Creamy Potato With Rosemary Soup Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Feb. 15, 2007
A keeper, for sure. Changes I made for our tastes: used minced garlic (from a jar) instead of the whole cloves; used no cayenne; used 1% milk instead of cream. The fresh rosemary really makes this great.
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Cooking Level: Expert

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Reviewed: Aug. 3, 2006
Very good! The soup was rich, creamy and very filling. Loved the garlic and rosemary flavors. The family enjoyed it also, and pleasing them is no easy feat, LOL!
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Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

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Reviewed: Apr. 17, 2006
This was very good, I love the rosemary.
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Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

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Reviewed: Mar. 10, 2006
Excellent soup.... although not as amazing as the Creamy Butternut also offered by Pam Anderson (try it!). I used an immersion blender, and left a few chunks of potato so it seemed like a heartier meal. Also, I used half a cup of half&half, and the rest 1%. Still rich and lovely.
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Cooking Level: Intermediate

Home Town: Hillsborough, New Hampshire, USA

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Reviewed: Feb. 28, 2006
This is a great recipe and easy to make. I substitute whole milk (and sometimes 2% milk) for the 1/2 and 1/2. It is so thick and healthy and the fresh rosemary is the perfect addition!
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