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Carol_Hill said:
Wow, looks REALLY rich! I would maybe want to use part milk or something, instead of all that heavy cream.


"Adjust thickness by adding water or stock. Soup should have a creamy consistency."

You may tweak the recipe as you choose. Personally, I think the consistency of the potato soup should be similar to that of navy bean soup. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I'll try it this weekend and report back. <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />

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