Oh so very, very good. I'm crazy for a super thick potato soup and this fit the bill perfectly. I did all of my potatoes in the oven for an hour (from other reviews, sounds like the time is about equivalent). I made half of a recipe (still SO much soup!), using Brummel & Brown yogurt-based "butter," 2 cups of 2% milk, 1 cup of skim milk, and low fat sour cream. Plenty thick and rich, even with the lighter dairy products. Used fully leaded cheese...I just don't think the low fat stuff melts right! This was incredibly easy to make...thank you!

Reviewed On: Sep. 21, 2009

Yum! I've only found one restaurant in my life that serves what I consider "authentic" wisconsin cheese soup - this recipe came very, very close. I substituted a bit (3/4 cup?) of the chicken broth with beer. That made it almost indistinguishable from the restaurant one that I remember. Thank you so much for the recipe!

Reviewed On: Sep. 21, 2009

Easy and tasty! I did use fresh salmon, broiled and then baked. It was just too darn hard to pick the "questionable" items out of the canned salmon!

Reviewed On: Sep. 21, 2009