I doubled everything for our family of 7 and tripled the water/bouillon, used red and gold potatoes with skins on. Used Spinach-Feta sausage instead of ham. Added broccoli also, sautéed celery & onion. Cut back milk to 2 cups (doubled would be 3c) and added 1 can Cream of Celery, plus 1 can Cream of Chicken soup to the milk/flour mixture, mixed until smooth & added to stock. I took advice from other cooks and used a masher before adding milk to cut down size of potatoes - but leave them chunky enough for potato chunks, don't make mashed potatoes! It helped thicken it up - perfect consistency. Necessary to season this soup - used Onion powder, garlic powder, ground pepper and a lot of salt. Add sausage not long after milk & soup mixture and let simmer on low, so the meat spices & tastes permeate soup. Add cheese before serving. EXCELLENT!!!
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I doubled everything for our family of 7 and tripled the water/bouillon, used red and gold...