By: EatingWell User
I'll try this again and make half the amount -- just in case. The soup lacks any flavor. I used a few Yukon Gold and a few Idaho as that is what I had in the pantry. Homemade chix stock, fresh Italian parsley and fat-free half/half. It is overly thick and so bland....plus the parsley has given it a green tinge.
I'd rather not add a lot of salt, but will try adding some thyme when reheating....along with additional toppings.