edited to add: This soup, when first made, is thick, and only gets thicker as the starch from the potatoes kicks in. When I reheated it for supper, I added a small amount of regular milk to thin it out. Normally, I have frozen ice cube portions of chicken stock on hand, but we're currently using all the freezer space for normal ice cubes.
cricketeen: WOW! I can't wait to try your recipe! With baked salmon and broccoli, it looks to be outstanding! Thanks for trading 'tater recipes!Originally Posted by cricketeen