Roast Yukon Gold Potato Soup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is buried stupid hyperlinks on ridiculously simple cooking terms, such as salt. HOWEVER, there is no hyperlink on SALFERINO. Went to Google--much better definitions, techniques, and more.
I put recipes on my computer because I have tons of cookbooks and cannot find a thing. There are too many screwed up recipes and poorly written explanations. The hyperlinks are just another insult by FN. Contacting FN has been futile. This nonsense does not encourage the purchase of FN magazine or cookbooks.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this and after I doctored it up a little, it was great. First I doubled it because I didn't think this would feed 3 people. For a double recipe, I added a 3lb bag of potatoes because we wanted much more potatoes than what the recipe called for. In the end, the soup was not thick at all so I added a rue (with almost a full stick of butter and a lot more cream. After this, it was great and I will make it again. If you're looking for a thicker soup, you MUST add a rue or you will not get it with this one. The recipe itself doesn't call for a thickening agent so this is strictly a flavorful broth soup with some potatoes which may be what you want. I made it into a rich, thick soup that I'll make again.