-Great flavor!! Not as robust a flavor as some potato soups, but this has a beautiful flavor in its own right. This soup will go on the list of my very best soup recipes.
-You will need to add a great deal more broth to the pot on step 1. (It's pretty hard to boil seven plus cups of vegetables in just two cups of broth!) However, you can just use some of the rest of the broth the recipe already calls for, so no big deal.
-Using homemade chicken stock instead of canned broth and bouillon definitely gives the soup a richer flavor. Also, make sure you've added enough salt if using homemade stock. The soup will be somewhat bland if under-salted. You may wish to add a bit of salt even if using commercial broth and bouillon; enough salt makes all the difference in the flavor for this soup.
-Finally, if you are worried about the soup being too thin, cook and stir the white sauce longer in step two. It will continue to thicken more the longer you cook and stir it.
-If you want to make sure the celery and onion are as soft as the potatoes, boil them first for about 5 minutes before adding the potatoes.
-To quote Lewis Carroll, "Beau--ootiful Soo--oop!"
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-Great flavor!! Not as robust a flavor as some potato soups, but this has a beautiful flavor...