About this recipe: A super-easy cheesy soup that's not only delicious, but jam-packed full of celery, carrots and potato. Serve as a starter, for lunch or dinner with crusty fresh bread.
I had trouble w/ the carrots cooking in the amount of time the recipe called for. It took at least 40 min for them to be tender, and I chopped them fairly small. I would recommend dicing them instead. I would also recommend not adding the flour to the veggies first. Next time I make this, I'll add the stock (I used stock in place of boullion & water) to the veggies and simmer till tender. Then, stir the flour into the milk and add that to the soup along w/ the cheese. This will allow more time if needed for the veggies to cook w/o affecting the texture, as I noticed the soup was slightly grainy from having to cook it too long. Otherwise, the taste was lovely and my children went back for seconds. ETA: I also thought 2/3 cup of flour was alot. It could probably be cut back to 1/3 cup w/ success. - 18 Oct 2009 (Review from Allrecipes US | Canada)
This soup was phenomal! My hubby loved it! My tweaks: did as others and sauteed the garlic with onions and celery; I decreased cheese to two cups; used skim milk; added an extra 1/2c. potatoes, probably 1-1/2c. cauliflower. Could have added some broccoli or more carrots or cauliflower. My young boys gobbled it right up! Thanks for sharing! Oh, and I didn't add any salt, just 1/2t. pepper. The salt from the bouillon was enough for us. - 07 Sep 2010 (Review from Allrecipes US | Canada)
Not nearly as good as I imagined... - 27 Jul 2010 (Review from Allrecipes US | Canada)