Great recipe, however i make changes for this. I labored all things in undergrad like a waitress, and so i realize that in the rest. they will use chicken stock somewhere, because I needed to tell vegetarians about this after i anxiously waited in it. So, I boil the taters and veggies in chicken stock. I pour the majority of the liquid out after i puree, and i believe this may solve the "too thin" problem explained another reviewer. I additionally don't puree everything since the real factor has some very good size potato chunks inside it.
The soup is scrumptious. Thankfully Used to do browse the reviews prior. Certainly avoid wasting taters and just use enough liquid to puree the taters, celery, and onion. Also, I added about 3 more glasses of cheese as recommended. Ideal for a chilly night like today. Thanks everybody for the suggestions.
I made use of another reviewers suggestions and also got an excellent result. With a few more tweaking it might go five stars. My recommendations: 1. Wilt/saute the veggies who are holding cards with butter/essential olive oil before tossing within the taters to simmer. 2. Simmer taters/veggies available (chicken or vegatable) instead of water. 3. Only Use enough stock *to pay for-, and merely barely. 4. Pour off the majority of the liquid and reserve before investing in the blender. Adjust soup's thickness by stirring liquid in in the very finish. 5. Puree 1/4 to at least oneOr3 taters to smooth fine texture. Leave the remainder chunky 6. Cut butter and half-and-half in two! It simply dulls the veggie taste and enables you to fat as well! This lesser amount should still result in the cheese blend well (you'll need the milk fat). 7. MORE CHEESE. I made use of four cups and may used six. Your investment butter/cream and splurge on CHEESE! Best of luck!