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Excellent recipe, I realised right away that since potatoes don't have any flavour of their own to speak of, that the enhancement of the other ingredients to produce the flavour would be vital. To this end I doubled the onions, yellow pepper and bacon with excellent results. I used Soya Cusine instead of Almond Breeze and Sour Cream and only a tiny amount of potato water since I love thick soups. I also used Old Gouda cheese as I didn't need it to be totally dairy free. This turned out to be excellent, full of flavour, filling and the green onions mixed in near the end gave a burst of flavour as well. It's NOT a recipe that would work without the bacon IMHO because most of the flavour is coming from it and it balances out the rest very well indeed. I'm also impressed that with careful additions of extra potato and say leeks, that this recipe could be stretched to become a very filling budget family meal. Please see my rating system: 4 wonderful stars for a recipe that is mega filling and tasty. Thanks!
A deliciously flavousome soup, which we very much enjoyed. I love potato and leek soups, so I confess to having added 2 chopped leeks and 2 cloves of garlic in step two. And as always the blend of the regular onion, leeks and garlic was just fantastic. Apart from that and from using regular dairy products (low fat milk and sour cream but a regular tasty cheese), I pretty much followed the recipe exactly. I did add some thyme towards the end of the cooking time and, since I prefer thick soups, I didn't add any extra water. In fact, I used slightly less than specified so that I could sneak in a tiny bit of white wine. Thank you for sharing this recipe, blancpage.