This was the first recipe I tried out of this magazine. Last time I added leftover ham from Christmas, and some leftover half-and-half from one of Krista's delicious meals. But alas, no pictures.
This time I followed the recipe pretty much as written, but used Yukon gold potatoes, skim milk, and regular colby/jack cheese.
It was delicious, quick, simple, one-pot. It would be a good base for any "cream" soup, like clam chowder. We had it as the main course, but I think it needed something else ... probably why they showed it with mini ham sandwiches in the magazine.
Good recipe. Well make it again, but probably with additions. 4 out of 5 stars.
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