Yield: Serves four.
Servings: Yields about 6 cups.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Love this soup! More importantly, my soup-does-not-a-meal-make husband loves this soup! I also use a bit more (25-50%) potato than called for but only because I use giant russets for twice bakeds and stuffed baked potato meals so that's all I have. I generally don't mess with changing pots, either. Just ladle in batches to a blender and put it back in. It is possible multiple passes across the blades activates some of the starch in the spuds because there was absolutely no issue with thickness. Perfect winter meal.
We love this soup. I do use about twice the number of potatoes.
Great reason to bake a couple extra potatoes. Solid flavour delivery--goes together in a snap. Those who complained about no potator flavour or thin consistency may have used small- versus medium-sized potatoes. I did opt for 3 cups of chicken broth + 1 cup water for extra flavour (salted chicken broth, so no extra salt). Also used cream instead of milk for a bit more richness and some nutmeg. Through in all the cheese (easier).
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.