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"I make these at least twice a year, the only thing I do different is instead of cream cheese I add Boursin cheese. Makes wonderful leftovers....... we like to fry them up into potato cakes."
"I have made this twice and my family loved it. We spice heavily around here, the measurements were just right. That herbed butter would rock on a baked potato or garlic bread:)"
"We love this! I do not use Splenda so substituted granulated. Even though they have a "healthy" texture, my kids still wipe them out. I have added just about everything, our favorite is frozen raspberries I buy in bulk from the warehouse store. I premeasured out each batch of dry ingredients into quart ziplock bags and then put all of them into on..."
"I quickly assembled this with help from my 4 y/o. We served it as dinner on this 100 degree day with some sourdough bread to soak up the juices. MMMM! I topped mine with some shaved parmesan but it is yummy just as is. (I probably glug, glugged the vinegar as we love sour around here:)"
"Lovely!Made this for lunch yesterday. Did not puree but might next time for dd age 3:) I am now thinking of using this w/o broccoli as a base for other cream soups. mmmmm, a definite make again."