Jan 13, 2008
Incredible soup! My husband is a vegetarian, so I substituted vegetable stock (Wolfgang Puck brand) for the chicken broth and used vegetable bullion cubes. I actually ended up using 1 ½ 32 oz. boxes of the vegetable stock (48 oz. total), which is a bit more than the recipe calls for, and the soup still came out with a great creamy consistency – not too thick and not too thin. Some enhancements I made to the recipe in addition to making it veggie-friendly were to add an extra ¾ C. diced potatoes, 1 can of corn, 3 cloves garlic, some shredded carrot, & substituted a large leek for the onion, which were all great flavor compliments to the potato. I sautéed the celery, shredded carrot, pressed garlic, and the diced leek in a saucepan with some olive oil before adding it to the boiling potato / broth mixture, then followed the recipe from there, adding the canned corn at the end. I served the soup with a nice green salad and a French baguette. What a wonderful meal for a cozy night in with my family. Note: This would be AMAZING with some dungeness crab meat added - YUM!
—Cjack1974
