"Yummmy! Thank you, Chef Irvine, I love you! It turned out very tasty. I have never used thyme before in anything, so this was a first. I like it. I have also never made a "roux" before. I wasn't sure I made it correctly but it did seem to dissolve fairly well in the soup -- but only after I stirred it consistently for about 10 minutes or so. I actually used about a tablespoon less of butter and a little less flour (in order to cut down on some of the fat/calories. I also used "half and half" instead of heavy cream, because that's what I had in the fridge. Even though I made some adjustments, the soup still turned out very well. I noticed that the soup got considerably thicker after one night of refrigeration, which did not bother me. I like my potato soup thick. Thanks for a wonderful recipe. :-

"Yummmy! Thank you, Chef Irvine, I love you! It turned out very tasty. I have never used thyme before in anything, so this was a first. I like it. I have also never made a "roux" before. I wasn't sure I made it correctly but it did seem to dissolve fairly well in the soup -- but only after I stirred it consistently for about 10 minutes or so. I actually used about a tablespoon less of butter and a little less flour (in order to cut down on some of the fat/calories). I also used "half and half" instead of heavy cream, because that's what I had in the fridge. Even though I made some adjustments, the soup still turned out very well. I noticed that the soup got considerably thicker after one night of refrigeration, which did not bother me. I like my potato soup thick. Thanks for a wonderful recipe. :-)

"Yummmy! Thank you, Chef Irvine, I love you! It turned out very tasty. I have never used thyme before in anything, so this was a first. I like it. I have also never made a "roux" before. I wasn't sure I made it correctly but it did seem to dissolve fairly well in the soup -- but only after I stirred it consistently for about 10 minutes or so. I actually used about a tablespoon less of butter and a little less flour (in order to cut down on some of the fat/calories). I also used "half and half" instead of heavy cream, because that's what I had in the fridge. Even though I made some adjustments, the soup still turned out very well. I noticed that the soup got considerably thicker after one night of refrigeration, which did not bother me. I like my potato soup thick. Thanks for a wonderful recipe. :-)

"Yummmy! Thank you, Chef Irvine, I love you! It turned out very tasty. I have never used thyme before in anything, so this was a first. I like it. I have also never made a "roux" before. I wasn't sure I made it correctly but it did seem to dissolve fairly well in the soup -- but only after I stirred it consistently for about 10 minutes or so. I actually used about a tablespoon less of butter and a little less flour (in order to cut down on some of the fat/calories). I also used "half and half" instead of heavy cream. Even though I made some adjustments, the soup still turned out very very well. I noticed that the soup got considerably thicker after one night of refrigeration, which did not bother me. I like my potato soup thick. Thanks for a wonderful recipe. :-)