6 Reviews

I used milk and did not have enough cheese, and adde a bit of cornstarch to thicken it up a bit- SOOOOO goood!!!!

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christina1998 January 31, 2012

We really enjoyed this soup! I used 8 cups broth, and about 2 cups of 2% milk to 1/2 C. flour because I wanted to stretch it into more soup. We also skipped the swiss and just did the 1 cup cheddar and it was plenty cheesy. Oh I also added celery and carrots to get some more veggies in the kids :o).

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Darcy's Diner November 14, 2007

Parsley, A very tasty soup. Made just as directed but used Yukon Gold potatoes; baking potatoes would have been better. Going to add a cubed poached chicken breast today for lunch. Thanks, Janet

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Jezski February 16, 2007

I made this for a potluck, and it was a huge hit. Great choice for these below zero days! I used orange and yellow peppers, and substituted 2% evaporated milk for the half-and-half, but omitted the swiss. I had to simmer 30 minutes insead of 20, but some of my potato pieces were a bit on the large size. The leftovers were divine as well.

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ChefMDTP February 10, 2007

Oh my, this was good! I only had orange pepper, so used that and added a stalk of celery. I used a cheddar/monterey jack blend and left out the swiss cheese(I didn't have any), but I bet it would be even better with it. I did add alot of Greek seasoning and my DH raved over it! Of course, I loved it too! Thank you and I'm looking forward to eating leftovers!

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Sharon123 October 14, 2006

Thank you for the AWESOME recipe! My husband and I sprinkled bacon bits on top and I used colby jack cheese instead of swiss. Thanks again!

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merst21 October 11, 2006
Cheesy Potato Bell Pepper Chowder