For Potato Soup I Do Not Have Chicken Broth Can I Use Beef Broth
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12/10/2005
Absolutely delicious, the first time I made it exactly by the recipe and it was great. Now, I use skim milk instead of half and half, and puree about half of it when it's finished cooking to thicken it up. It's just as good to us.
01/13/2008
Incredible soup! My husband is a vegetarian, so I substituted vegetable stock (Wolfgang Puck brand) for the chicken broth and used vegetable bullion cubes. I actually ended up using 1 ½ 32 oz. boxes of the vegetable stock (48 oz. total), which is a bit more than the recipe calls for, and the soup still came out with a great creamy consistency – not too thick and not too thin. Some enhancements I made to the recipe in addition to making it veggie-friendly were to add an extra ¾ C. diced potatoes, 1 can of corn, 3 cloves garlic, some shredded carrot, & substituted a large leek for the onion, which were all great flavor compliments to the potato. I sautéed the celery, shredded carrot, pressed garlic, and the diced leek in a saucepan with some olive oil before adding it to the boiling potato / broth mixture, then followed the recipe from there, adding the canned corn at the end. I served the soup with a nice green salad and a French baguette. What a wonderful meal for a cozy night in with my family. Note: This would be AMAZING with some dungeness crab meat added - YUM!
12/15/2007
It's cold & windy today, perfect for a delicous soup! I like carrots in my potato soup so I left out the celery. Used whole milk. Added lots of garlic. Only used 1 can of chicken broth & no bouillon (family doesn't care for salt very much). It's perfect!
03/02/2003
This recipe was pretty good, but I found that it wasn't nearly as thick as I'd like. I think next time I won't add as much chicken broth and that should do the trick. I may also add a little more potato, but otherwise it was tasty and a good recipe to start with.
03/31/2007
Great recipe. Great additions we used were, 1lb.bacon and more potatoes.
12/02/2007
Great hearty meal! I added Soy milk instead, because my wife can't have milk. It turned out Great, didn't notice any difference and added great body to the soup. Also added carrots from the garden. We used 2 cans of chicken stock and 1 box of vegetable stock. We then cooked 2 chicken breasts on the bone in water with salt, pepper, parsley, tarragon, and some lowerys season salt. Boiled on med heat 30-45 mins, let cool and removed from liquid and cooled on plate. I strained out the cooked chicken broth and added broth from cooking potato/veg stock. Into this I added the melted butter and flower. And heated on med. While this heated I removed the skin and bone from chicken breast and set aside and I then shredded the the breast meat. I added the thickened stock into the main pot and added the shredded chicken. I let it on med low heat for 25 more mins. I then let this cool and put in in the fridge for lunch and perhaps supper the next day. It turned out great. I tasted a cup and it would be ready to serve hot or prepare ahead of time and serve later. I nice sour dough loaf or like bread would go well with this meal!
12/11/2001
This recipe is great. It tastes like the real, homemade potato soup my Mother used to make. Simple, easy, delicious!
11/13/2010
Great recipe, tastes very creamy and nice but just a suggestion - saute your onions and celery lightly in a little butter before putting them in with the potatoes. It will give the soup an even better flavour.
03/17/2007
Very good. To make this vegetarian, I used vegetable broth and some Better Than Boullion "No-Chicken Base" (boullion paste that tastes like chicken, with no animal products). Worked great! I also used fat-free half and half to make it lower in fat and calories. Will make again.
04/07/2007
This soup turned out wonderful. I used a low sodium broth because I figured with the buillion and salt I could have a little more control over the amount of salt. I read the recipe wrong and thought it said 3 cups chicken broth but I poured in a whole box (4 cups) and then caught my mistake. Either way, by the time the potatoes cooked, there wasn't much broth left. I added the half and half to it and the flour/butter mixture as the recipe stated and it turned out perfectly. I didn't even add anymore broth to it. To finish it off, I did use a potato masher in the soup to help break some of the potatoes up and leave some whole and that worked great. Wonderful recipe and I will make this again.
12/21/2005
This soup was wonderful. I will make it again for my family
08/18/2008
Living in Northern Maine, soups, stews and chowders are a staple. This recipe was excellent with full flavor and a rich creamy texture. I did make a number of changes. I dug 8 good size potatoes from the garden. I added 4 cloves of freshly grated garlic and one fresh garden carrot, (grated) to the boiling potato pot. I strained the potatoes & veggies and let them "rest", for 2 hours. I then took the broth that the potatoes had cooked in and added the rest of the chicken broth. I used whole milk instead of the half and half. I took 2 cups of the potatos and veggies and used a potato masher and mashed them into the broth mixture. I simmered and then added the rest of the potatoes. Instead of flour, I simply slowly added "Wondra, to get the right consistancey. When piping hot, I added fresh cut basil and parlsey. This was an excellent recipe. Thank you
05/23/2010
Love it!
11/16/2011
Maybe I did something wrong, but I thought this was bland and boring. Also, the half & half made it too rich and kind of sickening. Gonna throw it out. Sorry, I really wanted to love it.
02/07/2011
-Great flavor!! Not as robust a flavor as some potato soups, but this has a beautiful flavor in its own right. This soup will go on the list of my very best soup recipes. -You will need to add a great deal more broth to the pot on step 1. (It's pretty hard to boil seven plus cups of vegetables in just two cups of broth!) However, you can just use some of the rest of the broth the recipe already calls for, so no big deal. -Using homemade chicken stock instead of canned broth and bouillon definitely gives the soup a richer flavor. Also, make sure you've added enough salt if using homemade stock. The soup will be somewhat bland if under-salted. You may wish to add a bit of salt even if using commercial broth and bouillon; enough salt makes all the difference in the flavor for this soup. -Finally, if you are worried about the soup being too thin, cook and stir the white sauce longer in step two. It will continue to thicken more the longer you cook and stir it. -If you want to make sure the celery and onion are as soft as the potatoes, boil them first for about 5 minutes before adding the potatoes. -To quote Lewis Carroll, "Beau--ootiful Soo--oop!"
11/15/2010
Yummy! I accidentally bought fat-free half & half and it was still delish! Making a second batch today to share with my elderly aunts. thanks for the recipe.
06/10/2008
Great recipe! I made this for the first time for my husband and his friend who re-roofed our house. It was chilly that day and they ate the soup up and each had thirds! Delicious! The only thing I changed was I left out the celery and added about 2 cups of frozen corn. Instead of the half and half I used skim milk and thickened the soup with cornstarch to make it a little healthier. Anyway yummy recipe! I will make this again and again!
11/23/2008
This is a great and easy recipe. I added about six slices of cooked bacon, crumbled, to the soup while simmering. Thanks for sharing!
01/06/2012
I really liked the flavor of this soup. Just potato soup without any "cream of" flavoring or sour cream or all those other add-ins. Because of so many "too salty" comments, I only added 2 tsp. of chicken flavored Better than Bouillon. It was perfect for me, but my husband still added salt to his. I used fat-free half and half, and it turned out fine. The only issue I had was way too much liquid for the potatoes. I just spooned potatoes in the bowl and then added liquid. So problem solved. Now I have a lot of liquid to which I am adding more boiled potatoes and onions to make another meal of this delicious soup.
10/22/2011
This is an awesome base recipe. My entire family loved it although we would add spinach and mushrooms. The flavor was awesome though!
07/23/2010
I have tweaked this recipe to make it vegetarian for the hubby, but it is amazing as it is too. I love using the baby dutch yellow potatoes best. I tried using 1% milk to make it healthier and I could hardly tell a difference
11/05/2011
My version was NOT weight watchers friendly. I added nearly a pound of bacon. Precooked the potato's, onion, and some garlic in half of the remaining bacon grease. did everything the same except the bullion, and minus celery. Did'nt want to mess up the artery clogging process.
01/21/2011
I am giving this 4 stars because I reserve 5 for really outstanding. This soup was very good and easy to add ingredients or amend if you were locked in due to bad weather as I was yesterday, no meat thawed and could not get to the grocery. I used flour to thicken as the recipe called for but I did not have chicken broth so I as improvising and added to much liquid. Also only had 2% milk so to thicken the soup, I added instant potatoes, and that really enhanced the flavor. I do not usually have instant potatoes on hand but I had seen another recipe for potato soup that called for them so had bought, just in case. I probably had more than one cup of onions but we enjoyed the flavor as we like onions. Again, use this recipe to add the seasonings you like or eliminate the ones you do not. Basic recipe is very good and EASY. My husband added cheese and bacon bits to the top of his but I did not because I just wanted the potato soup comfort.
07/11/2009
with additional veggies, like carrots and maybe corn, the recipe will have a more full flavor. It is a very good start. make sure to chop veggies into very small pieces.
11/23/2011
this came out great! i increased the half/half by a cup and added more potatoes but really didn't make any substantial changes. so quick, easy, and delicious...even my three year old loved it!
04/20/2002
My family really enjoyed this soup! You may have to adjust the thickness by adding milk to thin.My husband suggested the addition of some diced, smokey ham, but it is certainly a meal in itself without the meat. I served with asiago cheese bread and it was a great choice.
10/13/2009
I love this recipe! We use leeks instead of onion and add some bacon, but this recipe is excellent!! I have a hard time getting the soup to thicken, but always end up dumping in some extra flour or cornstarch if we get desperate. Perfect every time! (No matter how I mess it up)
02/21/2001
This is the first time I have ever made potato soup and it turned out great! I made it for my roomates and it was gone in no time with no leftovers! It was very easy to follow and most of all tasted great!
06/27/2009
I made this last night for a youth group gathering. I actually decided to make it an hour before it was served. It was quick, easy, and delicious! I also served another soup and of the two, this one was gone by the end of the night. I love it when people rave about the food I serve! This one's a keeper.
11/08/2008
Absolutely delicious, tasted even better the next day! Thanks for an awesome recipe!
11/10/2008
Words cannot express how good this is. Let your tummies decide!!!!! Far from the potatato soup I grew up on. And, much, much better! Big hit, here.
10/28/2011
Omg, this is the best recipe! If sauce to thin just take some liquid soup in a bowl mix with more flour and return to pot. I added 1/2 lb of crushed fried bacon and the dripping, fantastic! You can add at least 2 cups more potatoes if you like it really chunky as I did.
11/14/2005
Yummy! A great recipe that you can either add to, or leave alone! I've made it with the addition of sauted garlic and bacon, which was good. The family likes it best when I run the whole mess through the blender
11/02/2008
This soup is delicious. My family, neighbors, and friends love it. I make it once a week!
02/26/2007
Superb soup! I added my own touches adapted from another favorite potato soup recipe--2 Tbsp. Worcestershire sauce and 1 tsp. dry mustard. These additions made it even more flavorful. I like lots of potatoes in my soup, so I used two extra cups of chopped potatoes. Incidentally, after cooking the vegetables for 15 minutes in the two cups chicken broth, there wasn't a whole lot to drain--the potatoes soaked up most of it. After thoroughly mixing the flour/butter mixture into the half & half, I added the remaining chicken broth and the seasonings, made sure it was mixed until smooth, then added the vegetables and finished heating. I also used 4 tsps. chicken boullion granules instead of chicken boullion cubes. This is definitely a recipe I will keep on hand.
05/21/2012
This is WONDERFUL!!! I accidentally bought a small container of half and half, so it was about 1.5 cups half and half and then 1.5 cups of 2% milk. I was short a cup of liquid, but it didn't matter! Such a good base.
06/26/2008
I adjusted this recipe a bit to our taste, and it turned out well. I added an extra potato, and pureed about 2/3 of the potatoes to make for a thicker base, and left 1/3 chunky to give the soup some depth. I also added green onions and some cheese. I used a bit too much broth, but that was fine since I just added more milk (ran out of half-and-half). Overall, we would make this again, thanks!.
06/30/2010
Perfect recipie as it is but I have a potato fettish as do my daughters. My husband has to have some meat. As such I added in a few chopped strips of cooked bacon for him and added in more potato. After all the designated cook time was over I added in a couple handfulls of shreadded cheese and cooked for about 5 additional minutes before serving. As such it turned out with a bit more flavor and was like eating the worlds best stuffed potato only in a soup style.
01/17/2007
We LOVE this potato soup! I've made it a couple times now and it's always a big hit. I add about 3 extra potatoes to have it be a bit more chunky. We top it with crumbled bacon and shredded cheese.
06/29/2008
Very good. I had to use almost 48oz of chicken broth to cover the veggies, I also added carrots. At the end I added 2 cubes, and 2 teaspoons of garlic salt, and 1 teaspoon pepper.
09/22/2008
I've made this recipe as written and it was definitely worth 5 stars. The flavor was perfect. This time, I added a couple items, looking for more of a 'Baked Potato' soup. I fried about 12 strips of really meaty bacon until they were very crisp, and then cut them up to add when I put the vegies back in the pot. I also added 8 oz. of Smoked Black Pepper White Cheddar Cheese cubes to the sauce as it was thickening. To make sure it wasn't too salty with the addition of bacon and cheese, I used a low fat/low sodium chicken broth. It came out just right and had a very creamy texture. It was a hit at my house! Thanks for a wonderful recipe.
01/14/2012
Very good and very creamy. Great on a cold winter day. Very easy and fast to make.
11/03/2008
The best potato soup. Even better with a little bit of shredded cheddar cheese added and a dash of cayenne pepper.
09/11/2009
This was so yummy. I added a cup of carrots and i used 2 cups fat free half and half and cups cups skim milk. This helps some with calorie/fat intake. For my husband i also topped with cheese,bacon,and green onions. my kids even loved it
03/09/2010
Great recips. Just the right consistency. I did used evaported milk versus half-n-half, and it was creamy and delicious.
12/26/2001
I used 2% milk, less bouillion, but more can chicken broth, and tossed in some light smoked sausage. Very good. Looking forward to eating the leftovers tomorrow. Thanks for this recipe Chrisee. Angela
10/03/2010
I followed the recipe as written with the exception of using 1% milk instead of half-and-half. I also mashed up a few of the potatoes to thicken a bit. It was stupendous! Great recipe!!
10/26/2008
Very good. I took the advice of others and blended a portion of the cooked vegetables to make it creamier. A lot of people complained about it being salty. I didn't think it was salty at all.
06/01/2008
I was having my family over for dinner and needed a soup course. This soup was amazing! I added a tablespoon of garlic powder, an extra 1/4 teaspoon of blk pepper (luv fresh ground pepper) and 2 chopped green onions. They all loved it! Even my picky brother! They've already asked that I make this soup again next weekend. This recipe is a keeper!
02/11/2012
I think this recipe is fabulous & easy! My 2 favorite things! However, I did add a pound of bacon, ommitted the boullion, & added a half of cup of shredded cheddar. Yummy.
07/29/2007
I used Organic Vegetable broth and Better than Bouillon vegetable base. We will make this again and again!
08/28/2008
PRETTY GOOD BASE RECIPE...I ADDED SOME HAM I HAD LEFT OVER,CHEESE,CHIVES,LEEKS AND CARROTS AND ALL MY VEGIES ARE FRESH FROM THE GARDEN.
10/20/2011
the best one there is!!! my husband had his doubts but when he tried it he loved it!!! he couldn't get over how awesome the potatoes taste after being boiled in the chicken broth!!! we are having it again for dinner tonight! thanks AR's for sharing it with us!
01/14/2012
Awesome soup for a cold day
11/12/2006
Quick, easy, and delicious - my favorite kind of recipe. I did make one change. Instead of all half-and-half I used some milk and a little extra chicken broth. I will definitely make this again. Thanks!
10/31/2011
Excellent, even better if ham is added to it
02/07/2011
I love this recipe. I used a 36 oz container of chicken stock and whole milk instead of half and half. It was really creamy, an new family favorite.
11/10/2008
This soup is easy to throw together. It is very creamy and tasty. I made a few changes: I didn't have any celery so I added one can of cream of celery soup. I also added 1/2 tsp. salt. Delicious on a cold night!
02/02/2008
Yummy! I used 1% milk and it turned out wonderfully!
11/19/2008
Tasty. Recommend topping with cheese, scallions and bacon as others suggested! Did notice the recipe was a bit overstated when it said it would serve 12. I would say it serves 6-8 at best. Thanks for the recipe!
10/16/2011
This soup is awesome. I used chicken stock instead of boullion and also added fresh bacon bits and parsley for flavor. The soup was so delicious, it didn't last very long although it was a very large batch. Yummmm!
02/13/2008
This is the best! You can use whole milk instead of half & half and it's just as good. The key to thickening the soup is allowing it to simmer after adding the flour mixture. If you're patient, it will thicken. I've even used 1% milk and it worked. Served with bacon bits, grated cheese & chives, this is as good as any restaurant!
03/10/2011
I have been sick, so have just been eating soups. Thought of Potato Soup, and came by to see what I could find. This Potato Soup is the best I have ever made. Even the potato soup my Mother made was no compairison to this. And so I gave it a 5 star rating
12/05/2008
What a wonderful recipe! I made it for the first time as the recipe says, changing only that I sauteed the veggies first, used veggie broth and boullion cubes, and for the most part used organic products. I thought it was too creamy, and half and half is about 4x as much $ as milk, so the next time I used whole milk, increasing the amount of butter and corn starch 2tbs each. I kept the milk/broth mixture over med-low heat, stirring with a whisk until it was thick. I also made this one time by blending part of the soup to make it thicker, but the texture was far too grainy for my taste. I thought it turned out much better with the extra butter and cornstarch, and this time I added an extra cup of milk because I put extra veggies in. One time I also put a Parmigiano Reggiano rind in the mix, and left it in for the life of the soup. It added a terrific zing to the body of the soup. I like this recipe because you can add extra celery, potatoes, (and carrots) without doing major adjusting to the recipe.
11/05/2010
Good, but a little too creamy for me and I actually cut down the amount of half and half. I will use this recipe as a base to make my own version next time as the flavor was nice.
01/08/2008
This was wonderful. We thoroughly enjoyed this soup. I added some carrots as suggested and also sauteed all the veggies before adding the stock to boil for a little extra flavor. Topped with a little cheddar cheese it made a great meal. Dished up the leftovers and froze to bring to some sweet old ladies at church.
10/25/2008
This was pretty good! Tastes just like a baked potato with all the fixings. I will definately make this again.
01/06/2010
I love comfort food! I made a few changes, not because I don't trust the submitters recipe but because I'm broke! I used chicken boullion instead of canned chicken broth and low fat milk instead of cream. It was still bomb diggity.
04/02/2010
This soup is totally easy to make and my whole family is obsessed with it. I substitute a few shallots for onions because I prefer the flavor and I've even tried making it with fat-free half and half. Still delicious. Add a few handfuls of shredded cheese to it just before it's finished cooking and it gets a little gooey-er. Delicious. Our go-to Sunday football watching soup (c:
11/18/2009
This reminds me of the soup we had as a kid!! I loved it. The only thing I will do differently is put less celery in it.
10/12/2008
I used more chicken broth than the recipe called for and added celery and carrots. It was AMAZING!!
06/05/2008
I too trimmed the fat and salt in this one - I used 2% milk and pureed about half the soup to make it really thick and creamy. I also used homemade chicken stock, so no salt to worry about from the bullion.
10/15/2008
It was so delicious! I can't say enough about this. I did use unsalted butter since it was known to be salty. I also added bacon and sharp cheddar on top of each serving. Great recipe..I will definitely be using it time and time again and I plan on passing it on also! Thanks!
04/17/2012
Best potatoe soup! We have this waaaay too often especially in winter time.
02/23/2009
This is a good potato soup. I added chopped carrots,1 c.chopped ham & 2 cloves garlic to the potato mixture. The step of separating the broth that the potatoes are cooked in was really unnecessary. I used one whole box of the chicken broth..32 oz. I think which ended up being less than the 3 cans. I did not use the chicken boullion--don't like the stuff & I think it worked well without it. I will keep this one with the changes I made.
02/24/2012
I too am in love with this soups taste. I do put it in crockpot then later add canned milk, butter and flour for help to thicken along with mashing it all a bit. I also like to add pieces of homemade noodles broke in bits.Thank you Thumper
12/26/2008
I couldn't bring myself to put the onion and celery in the broth to boil without first sauteeing them, so I cooked them in the butter first, which meant I needed to put the soup together in slightly different order. I cooked the potatoes in the broth, added the flour to the sauteed vegetables and butter and then added that roux to the cooked potatoes and broth and simmered until thickened, then added the cream. I found the soup was a little thicker than I'd like and could use a few more potatoes, but the flavor was good. I served topped with bacon. It's very chowder-like and you could probably add some clams and clam broth and have a great clam chowder.
11/20/2006
AWESOME!!! MY PICKY BROTHER LOVED IT! Like other posters I used only chicken broth instead of water. I also added 1 tbs of galic and parsley flakes and extra potatoes. YUMMY! I have made this soup too many times to count, everyone loves it. To add a bit of a twist to this soup, I add cooked Turkey Sausage to the soup in the last 10 minutes of cooking. I also garnish with fresh kale and bacon. The outcome is a soup very much like Zuppa Toscana soup from the Olive Garden.
12/24/2009
Seems too easy! We have potato soup every Cmas even and we always argue about it. This was the first year we didn't argue! We added carrots and bacon. Get the potatoes to the desired tenderness and texture. Had with Chardonnay, it was fabulous!
02/25/2008
What a great recipe. My family doesn't care for cooked celery, so I used carrots instead. Then I added some ham during the cooking. Afterward, we topped with fresh chopped green onion and cheese!!
10/12/2008
This soup was delicious...very flavorful. My only complaint was that it was a little too salty especially the 2nd day. That's easily fixed the next time around. I would make this one again.
12/30/2008
My family loves this soup! My husband requests it every week during the winter. The only change that I made was that I only used 2 cans of chicken broth, I like my potato soup a little thicker. I served it with a crusty french bread that was great for dipping. This is a keeper!
02/17/2008
This soup is very easy and very tasty my family loved it followed others advise and added bacon for extra flavor Thanks for sharing.
12/19/2005
This soup was okay but not a favorite. I will try a different recipe next time.
08/25/2010
this is my favorite soup recipe, hands down.
02/18/2009
This is buy far the best potato soup I have ever made! My husband and I both loved it and it was great for left overs the next day too! I cut the recipe in half, but the broth part I only cut by about 1/4th. I think it needed it for boiling in the begining. Will make as often as possible!
12/28/2011
Easy to make. It was really, really salty, though, and I even cut down on the boullion cubes AND cut out the bacon entirely. Next time I'll use less boullion. It tastes even better reheated the next day!
01/02/2011
First time visit to this site. Followed the recipe and put it to the test...my husband - who loves to cook and bake. He loved it! We will be visiting this website more often!
12/28/2012
Amazingly easy and Delicious!!! My family loves this soup. We top it off with a little bacon, shredded cheese & a dollop of sour cream. :)
09/30/2012
Perfect for fall! Simple to make.
10/02/2001
This is the first soup I have ever made and it turned out GREAT! You'd never guess it would be so easy to make. My family of four enjoyed it with a salad and fresh bread. Try it! You can't fail!
09/09/2008
This was good soup. I made it exactly as the recipe shows, but next time I will definately be switching a few things. For one, use 2% instead of half and half. If you let the entire soup simmer on LOW/MEDIUM, it WILL thicken, just be patient. You can definately cut down on the bullion. Also, I thought it was missing something....ham or bacon. I added it after and it's great! Just throw some cheddar cheese on top, and it's fabulous!!
03/14/2010
This soup was great. My husband is a picky eater adn he said this was the best thing I've ever made. I added some shredded cheddar to it and topped it with some crisp bacin peices--deliscious!!!
03/20/2010
Wonderful soup. I did add other veges that I wanted to use up and it handled the additions just fine. I threw in 6 spears asparagus, 1/2 head cabbage, 6 carrots; all diced bite size. Could have used more asparagus but I was just using up what I had left over. It cooked down and was perfect without adding any additional liquid. Everyone loved it.
04/28/2008
Excellent! I followed the recipe except added a can of sweet corn. I will definetly be making this one again! Thanks.
01/20/2012
This is the best potato soup. It's so easy to make! I used fat free half and half to make this lower fat, and everyone loved it. I'll definitely make it again.
01/16/2008
This soup is terrific! I made it with whole milk instead of half/half and love it for lunch the next day...also perfect to give to another family who might need a meal!
03/21/2008
Fantastic recipe! It is absolutely wonderful. I made a few slight changes to suit my tastes, but I'm sure it's great as is. I added in three or four large garlic cloves, crushed, with the onion mixture after boiling, and used a bit of garlic salt instead of regular salt. I substituted two cups of the half and half with heavy whipping cream (which will make anything taste good). I also substituted two cans of sweet corn in for the celery. Voila! My new favorite potato soup recipe. Thanks!
08/17/2008
My family considers themselves true soup lovers so after our last trip to New Orleans, my 9 year old daughter who is a Food Network junkie begged me to try and recreate the potatoe soup we had there for lunch..We searched recipes and this one seemed good.The recipe is great but we kicked it up a notch.We added another 1/2 tsp of ground pepper,aprox 3 tbsp of bacon greese (it is so bad for you, but tastes oh soo good!)I substituted 1 cup of half and half for 1 cup of heavy whipping cream,and we added chopped carrots and sweet corn.I also added 1 tsp of garlic salt.Lastly we topped each bowl of soup with fresshly grated sharp cheddar cheese,scallions,and fresh bacon pieces. These added ingredients do not make it healthier but it was hearty and very tastey.Everyone asked for seconds.
Source: https://www.allrecipes.com/recipe/23865/ultimate-potato-soup/
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