We enjoyed this recipe very much. I took the condensed list of recommendations and added the following to an 8 serving recipe: garlic salt to taste, onion soup mix, and a dollop of sour cream when adding the cream cheese. I couldn't find "golden" mushroom soup and used cream of mushroom instead and it came out just fine. I substituted non-fat cream cheese and non-fat sour cream to try to reduce the fat/calories by a bit and served over no-yolk egg noodles. I also reduced the cook time to five hours on low. We even dug out our old bread machine and made a loaf of buttermilk white bread to go with it! A great recipe for a blustery winter day.

Reviewed On: Jan. 10, 2009

This is an incredibly easy and very delicious recipe. I modified it slightly by adding a can of chicken broth before adding the rest of the water, but otherwise did not add or change anything. I cooked it on low for 5 hours which was more than sufficient and used a potato masher instead of dragging out my blender and dirtying another item. This left a few minor chunks of potato in the soup which added to its consistency. I definitely recommend this recipe.

Reviewed On: Jan. 3, 2009

I am planning to make these potatoes next week-end for a friend's graduation party to celebrate her Master's Degree and decided I'd better test them out first. I also modified the recipe slightly: I added 8 oz. of sour cream, 1 can of cream of mushroom soup, 4 oz. of shredded sharp cheddar cheese, and I added the entire can of french fried onions instead of dividing and using as a topping afterward. These potatoes are AWESOME!

Reviewed On: Dec. 13, 2008