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Reviews
greeleygirl on 5.24.2012
We had this for dinner tonight and it was SUPER good! It’s an unusual flavor, but really, really fun! I did have to change a couple things. When I saw this recipe and decided to make it tonight, I didn’t have enough time to use the slow cooker. So I sauteed onion and garlic in a little butter, added the broth and potatoes, and cooked til they were tender. Then I added the other stuff. I also had some extra kiddos for dinner, so I used 6 cups of broth instead of 4, and I just added a smidge more of veggies, seasoning, etc. Thanks, Carrie, for a great recipe! I’ll definitely be making this one again.
hiswife on 5.27.2012
This was definitely a barbecue taste and we liked it. We couldn’t taste the cheese at all so I think we’d add some to the top when serving though.
Andrew R on 10.14.2012
Just made this today, and it sure is tasty! And cheap too! I think I’ll try spinning it in the blender until it’s smooth next time.
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Comments
Tracy Paul on 5.20.2012
You were not explicit enough for me with just listing 6 potatoes + then not saying what to do with them. Are they pealed, sliced, chopped, left whole? And then what? Sorry, maybe it’s just me, but I need more details, than what you listed. Unless I read your ingredient list + directions incorrectly, I’m a pretty exacting type person. Can you help me out here?
lunamoon on 5.21.2012
What do you do to the whole potatoes after they’re cooked? Oh, I see someone else asked the same question. The soup photo looks scrumptious but you left out a vital step.
The Not So Desperate Chef Wife on 5.21.2012
This looks and sounds so amazing!!
Carrie Burrill on 5.21.2012
I apologize there was a step missing in the recipe… the potatoes need to be cut into 1/2-1 inch cubes. I will edit it now… =)
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