This was really good and super easy. The only thing I did different was sub cream of mushroom soup for cream of chicken and add a little cajun seasoning. I also just threw everthing in the pot after saute the onions except the cheese I added that and stirred till it melted. Great lunch on a cold day.
It was awesome! My family loved it!
This is my son's FAVORITE soup and very easy to make. It can be adapted and made in the crock pot too -- just saute the onions then throw everything else except the cheese in the pot on high for 4 hours, stir in grated cheese and cook 30 minutes longer to melt. I add 1/4 tsp of white pepper for a little kick. I also have subbed water for the milk with no noticeable change in taste.
Made this today...Cold day in South Carolina....and it was perfect. Looking forward to the leftovers.
Was a big hit with the family! I altered the recipe a little bit. Used Ore Ida Potatoes O'brien so I didn't use as much onion as the recipe calls for. Also, I didn't add the cheese to the soup, I garnished with shredded cheese and real bacon bits. Definitely will make again!
I made this as written except for adding crumbled bacon and a little shredded cheddar cheese. Here is a tip: This soup is A LOT better the next day.
This recipe is delicious -- even with low-fat modifications. I used 98% fat free cream of chicken soup, skim milk, and only 4oz of 2% Velveeta. This brings the recipe down to only 340 calories and makes 5 HUGE servings. I also decided to use Ore-Ida Potoatoes O'Brien for a little extra zip!
I have made this recipe for our quilt show and had RAVE reviews. I made 15 gallons of the soup and it was just about gone at the end of the day. THANKS. I call it my secret recipe and many people begged for it. If they knew how easy it was, they would be amazed.
Very good and easy too. Used 2 cans of vegetable broth and 1 can of chicken broth instead and added a little seasoning salt and plenty of pepper. A keeper!
This was one of the easiest soups I've put together and my family LOVED it. It does make a lot as there were 6 of us eating and everyone had 2 bowls or more and there was still at least 1/3 of it left. We topped it with a dollop of sour cream, green onions and bacon bits and the flavor was that of a "souped up" baked potato. Thanks Karen...I'll be making this again and I know that there are several people who would LOVE this recipe so I'm going to pass it out later this week.