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This was very very good. I used a 19 oz can of tomatoes because that is what I had on hand and I did not add the fennel. My family really enjoyed this and it was quite easy to make too. Thanks for the recipe.
Nice, hearty soup! I omitted the salt (personal preference). It is a nice change from regular potato soup. Thanks for sharing!
A good, thick "stoup":) Wonderful on a cold, snowy night. I didn't use the fennel option, as I am out right now. Will try this again when I restock. And I did something that you warned about, and let the soup boil after adding the milk. So it isn't the cheese that curdles, but the evap milk! HOWEVER, it did not affect the taste of the soup! I ladled some out and added some cheese until melted, and it was fine. It just wasn't "photo worthy"! And I'm so glad, because this was a LOT of soup! Thnx for sharing your recipe, Kerfuffle. Made for Feb Herb of the Month tag game.
Made for a great lunch! Soup lovers need variety in both taste and color - this has both! Being a weekday soup, made using milk and just a bit of shredded cheese on top. Come a weekend supper soup will use cream milk or the evaporated and a touch more cheese. Have to admit I hesitated adding tomatoes to a potato soup but so happy I did, it made for a lovely rich color and added flavor. We really like fennel seed - with so few recipes seeming to call for it - fennel was the one of the reasons I choose to make this unusual combination. Thank you really enjoyed - this goes into my soup cookbook.
Very nice, Kerfuffle! Quick and easy when you come home and really don't feel like spending hours in the kitchen. Its a nice thick chowdery soup, I did add a bit of extra water (my potatoes may have been slightly larger than required) but otherwise as directed. The children would not have liked the idea of chickpeas, but since I slightly mashed this with a handheld blender, what they didnt know obviously didn't hurt them! We had this with homemade wholemeal bread, and it was a lovely supper, thank you!
Tasty filling soup that was made the day before it was eaten. Definitely a change from regular potato soup that was well received from the family. Thank you!
It is snowing in Hershey, PA today and I have been in the mood for potato soup. I did not have any scallions or cheddar cheese to put on top so I was looking for something I could improvise with. I did not have any fennel and I was out of chickpeas, but I did use a can of condensed Cream of Broccoli soup. I cooked the onion, celery, bacon (already cooked) and grated carrots in butter until tender and then added 3 cups of chicken stock. I added Paprika, Salt & Pepper and a couple of bay leaves for flavor. Once that cooked for a bit I added my potatoes until the stock just barely covered them and let it simmer until tender. I mashed them into chunky pieces. Once the broth became thick I then added the milk, stewed tomatoes and can of soup. I also added some parsley and a couple of bay leaves then let it simmer for about 30 min. It turned out very tasty, but I think next time I would omit the soup and use the cheddar cheese. I think it just depends on what you are in the mood for.
I am not just yet giving this a rating. I purchased chick-peas but ended up using for 4 bean salad - yummy This is a good soup but I want to try with the chick-peas I had to use great northern beans. as I used up the can I had purchased for this soup. I did not have fennel so left out I as usually I half cheese as otherwise almost all recipes will be to rich for me.