This was just....okay. Both my roommate and I agreed it was good, edible, but somehow very plain tasting. He eats anything I make for him, but even he said it needed "herbs or something". I had made potato-leek soup from another site and it was exquisitely delicate and rich. I tried to make it again with some of my own doctoring and totally screwed it up. So I found this recipe and decided to follow the directions to a T, since there were so many awesome reviews. I figured it was going to be spectacular. I was worried about the salt as per many of the reviews, so used low sodium chicken broth (I replaced the water entirely with it) and unsalted butter for the roux.
But even with the ham steak I used, it was nowhere near seasoned well enough and came out completely bland! I used all the ingredients, followed all the directions fully. But in the end, I had to use a couple of really good shakes of Adobo seasoning in addition to at least 3-4 cranks of the pepper grinder and 3-4 good shakes of salt to coax some life out of this soup. I also used a potato masher for a creamier texture, but it was still lumpy a bit. The roux was easy - just remember to use med-high heat and work it until it's smooth and saucy. To be fair, I didn't measure out cups of the diced potato, just eyeballed it, so it really could've been too many potatoes and user error, but doubtful. I'm a very positive person and always try to find the best in things, but this recipe just wasn't for us, disappointingly.
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This was just....okay. Both my roommate and I agreed it was good, edible, but somehow very...