Very good soup. Wil make again.
This soup is so great! It's creamy and just the right thickness. I didn't have to change or modify anything! Thank you for a perfect, delicious, and heartwarming recipe, :)
Absolutely LOVED making this recipe! Instead of potatoes I added a large zucchini from my garden and it got RAVE reviews! So good I added it to my main cookbook here and will definitely make again! Thanks for the recipe! *S*
The secret to this recipe is in using quality, fresh, organic ingredients (butter, not marg; shallots/scallions instead of onions; sharp, artisanal cheddar; red potatoes w/ skin on), making a good roux (skim milk can be made satisfyingly creamy with a proper roux), and leaving the veggies nice and chunky. In addition to using skim milk, we made it lower fat by also cutting the amount of butter & cheese in 1/2). Served with warm, crusty, whole-wheat rolls...mmmmmmmmm...deeeeelish! :D
This soup was delicious and one of the best soups I've ever made! My husband and 5 year old daughter loved it. It was very quick and easy to make. I had broccoli and red potatoes from my CSA box and thought a soup would be a good way to use up some of the veggies. I used shallots instead of the onion and I didn't peel my potatoes. Before adding the cheese, I used an immersion blender to make it a bit smoother, but still chunky.
Very good soup. I followed the recipe in addition to adding garlic to the onions. Super good soup. Definitely making again!
Great Recipe! I added carrots and garlic powder. It was soooo good! Also, added the fresh broccoli about five minutes into simmering then recovered and continued simmering for about another ten minutes. I'll be using this one again.
This soup was pretty good. I decided to use frozen brocolli cuts as a short-cut, but I ended up having to cut some of the chunks into smaller chunks anyway, so this didn't save much time. I added the brocolli after about 15 minutes and then the soup took much longer than anticipated to cook the brocolli. I will use fresh brocolli next time and chop it thin.
Made according to the recipe and it was amazing! Reheated really well too. Will be adding this to my binder of favorites! thanks :)
This soup was delicious. I varied the recipe by using shallots in place of onions, some dried onions, garlic powder and hot paprika. I also used sharp cheddar and a 3 oz. package of cream cheese to make it creamier. I used red skin potatoes with skin left on. It turned out great! Next time, I will use extra sharp cheddar and maybe add some mushrooms. I also tossed in the broccoli while the potatoes cooked and I will use more broccoli next time. Thanks for a great recipe. I will make this again!