In its purest form, this soup is really bland, but I give it 4/5 because it is SO easy to make adjustments and add in your favorite ingredients to make amazing soup! Even though I "halved" the recipe, the only ingredient I really measured out was the butter; I eyeballed the rest of the ingredients until I got the very thick texture that I like with my soups. I melted the butter, than added the onions as prescribed, but I also added a bit of minced garlic from a jar. When everything was yellow and tender, I threw in some chopped carrots and a bit of chopped celery, then I added roughly 3 cups of leftover mashed potatoes, stirred everything around for a minute, then added less than 1/4 cup of milk. I barely used half a jar of chicken broth, but then again, I like my soups really thick! I added salt and pepper, as well as a tablespoon or so of Old Bay and the smallest dashes of basil and chili powder. When I tasted it, I was like, "Holy , this is surprisingly awesome!" So I added some leftover cooked corn I had in the fridge and a hearty helping of cheddar cheese as I turned the heat down on my stove. The end result was at least 4 servings of really delicious, hearty soup! Again, you may have to make adjustments to this recipe so it isn't "bland," but the base is a great start, and I plan on using this every time I have leftover mashed potatoes.
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In its purest form, this soup is really bland, but I give it 4/5 because it is SO easy to make...