I read every review only because I believe that even experienced cooks can always learn something. Some people complained that the soup was bland. At first taste, while it was still in the pot, I agreed. It tasted like soupy mashed potatoes. I added garlic and onion powder, parsley and cayenne pepper for some zip.
When I initially viewed the recipe I felt that there was way too much butter/flour. I cut both back by half, not only to cut down on the fat, but because other reviewers stated that the soup was too thick.
You definitely don’t need all that roux to make this soup thick. If you do want it thicker, just add more potato, if you want it thinner, add more milk or chicken broth. This is the kind of recipe that you can put in whatever spices, herbs or meats that suit your own taste. You really can’t ruin it. Overall, it was very good.
YUM YUM!!!! I made this hearty soup for someone who had some dental work done. They loved it and so did my family. It fills you up great.I have made it two times using whole milk both times instead of half and half and turns out great.
All I can say is this is worth every calorie! I will make it again and try to expierment with low-fat and fat-free cheese and sour cream as well as skim milk.
Yummy ! Needed a tad more salt for my taste, maybe more bacon next time. Very creamy, and very filling served with bread- a great alternative for dinner.
INGREDIENTS:
2 tbsp. butter
4 cloves garlic, minced
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