This soup is very good, but its even better the next day once all the flavors have a chance to come together. Here are a few tips i have from making it more than once: 1. Use chicken broth instead of just water 2. I used turkey bacon and fat-free evaporated milk, and they both worked great 3. Add 1 large teaspoon of brown mustard at the end - I have made this with just dry mustard and with just the regular mustard. Using some regular mustard qives it the "zip" it needs. 4. I did need to add a little extra salt and pepper at the end. 5. You don't need to peel the potatoes, its just as good either way 6. My husband likes a creamier potato soup so after i boiled the potatoes, i pulled half out and then used a hand blender on the rest in the stock pot. Once it was thick and creamy i added the other potatoes back in. Great recipe with ingredients i keep on hand. Thanks!

Reviewed On: Mar. 30, 2009

This recipe was super easy and everyone I made it for loved it. Just a few things I wanted to note: the butter on top is not necessary, but I did use the paprika. Also if you have mushrooms and bell peppers around they add a little something extra. And I used turkey sausage to cut some calories and fat.

Reviewed On: Dec. 3, 2007