Today I attempted to recreate the unlimited soup, salad and breadsticks Olive Garden trio of heaven in my kitchen.  It was….eventful.  And took kind of a long time.  And I really shouldn’t stray from the recipe before I’ve made it a few times exactly as it says on the web page.

I attempted to make this potato soup recipe on Cooks.com.  Seems pretty simple right?  Except for me, potato soup is allllllllllllllll about the potatoes.  The potatoes in the yummy creamy soupy flavor.  The rest of the veggies and the soup part of the soup itself? Meh.  No joke.  I buy canned potato soup and fish all the potato chunks out and then give the rest to Will.   Will? Is not so much a fan of canned potato soup because all he ever seems to get is hot cream with some weird green stuff in it.

Anyway, because the potatoes are my favorite part, I had WELL OVER the suggested amount in the recipe.  I also added way more than 1/4 cup of onions and carrots and tossed in some chopped up celery too–and had so much stuff that the three cups of water did not cover my pile of yumminess.  So….I added a bunch more water.  And really, it was downhill from there.

For the record the soup actually turned out okay.  Will liked it enough to ask me to save some for him to heat up tomorrow (which is saying something because the dude just does not do leftovers unless its Thanksgiving or Christmas).  The salad was good (not hard since it came out of a bag) and seriously, it takes a talent bigger than mine to eff up brown-and-serve breadsticks.  Still though–I think I’ll try the recipe again sometime in January only this time I’ll stick to the three cups of water.  Will said we’ll ask his Dad to make potato soup while he is here.  Apparently it kicks all of the other potato soups’ asses.

Also? Why did no one tell me that fresh cilantro smells like a combination of bile and moldy ass? Seriously! Chopping that stuff almost did me in! Bleeggghhhh.