By *Parsley* on October 25, 2005
Photo by *Parsley*
Photo by *Parsley*
"I love this soup! My kids like it pureed really smooth, but I tend to like it a little "lumpier." You can puree it as smooth as you like."
Serving Size: 1 (184 g)
Servings Per Recipe: 10
"I had to change it a little just because I didn't have everything. I used regular cream cheese, chicken bouillon cubes, evaporated milk (the whole 12 oz can), garlic salt (and omitted the other salt), and no parsley. I also used sharp cheddar because my dad's cardiologist said you can less sharp cheddar for the same taste. I used 1 cup- next time I might use a little more than that."
"I'm not a soup eater, but my two roommates LOVE this, and devour it every time I make it. I used chicken stock (its what I have) instead of the bouillon cubes and water. a half recipe fits in my blender perfectly."
"My family enjoyed this soup. My only complaint was that the cream cheese never seemed to completely incorporate itself into the soup. It looked a little "grainy". It didn't affect the taste at all, just the texture (that's why only 4 stars). That being said the flavour of this soup gets better & better with age. The leftovers kept getting yummier! thanks for the recipe!"
"What a great soup! I had no cream chesse, so I omitted that, and substituted 1tsp. dried dill for the parsley, but otherwise stuck to the recipe. The results were outstanding! Hubby came dragging in from work swearing he wanted no dinner but this changed his mind! Will make again for sure. Thanks again, Parsley! :)"
"i made this soup once because i had a similar soup at a deli once.. and it turned out a big hit in my house.. my mother loves it so much she begs me to make it.. it's so easy to make which makes it even better."
"My daughter and I made this tonite for supper. It was very easy to make and made a huge pot of terrific soup."