Reviewed: Oct. 5, 2009

Amazing! I used a four cheese au gratin mix and it added a great amount of cheese to the soup. I added a 2 more yukons and 2-3 cups of water. I would recommend cooking the yukons first for about 15 minutes then add the au gratin mix. Next time I will try with broccoli and ham. I used half and half instead of cream to make it a tad bit healthier. This will become a go to soup!

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Stephck

Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

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Reviewed: Sep. 13, 2009

I am going to give this recipes 5 stars because it was so simple to make, not very costly and everyone loved it. The only changes I made were using half n half instead of cream and increasing the half n half by 1/2 cup and adding onion, green onion, minced garlic and pepper. YUM!!

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julieanng

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

So good! My husband, who hates soup, LOVES this! And for someone like me, who doesn't get to spend much time in the house due to work, a recipe like this is great because it's easy to make and doesn't require you to stand over the stove for long periods of time to cook it. Thanks!

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Pheebs06

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Reviewed: Mar. 25, 2009

ALWAYS A HIT! This soup is not only a favorite for friends and family, it's also easy to make. I do like to add more Yukon potatoes to the recipe. On the side, I have grated cheese of various types and real bacon bits for people to top their soup.

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Peg

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Reviewed: Mar. 20, 2009

This is so easy to make and so yummy. The toddlers even love it. Thanks for the recipe

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afgreekchic

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Reviewed: Mar. 20, 2009

This is the THE BEST potato soup recipe EVER. My husband has asked about it almost everyday since I made it.

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rachelray

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Reviewed: Mar. 10, 2009

Took it to a church luncheon now they want the recipe. I feel like a hero! It is simple, easy and good. Thanks

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HDBOB1

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Reviewed: Feb. 13, 2009

This is my go to potato soup recipe! I do add saute onions and celery. Usually make it with whole milk too.

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CKSONG

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

I make this often. It's simple and absolutely delicious. You can "doctor" it up with anything that sounds yummy to you and it will remain delicious. Can't mess this one up.

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Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Jan. 3, 2009

I did alter this quite a bit, but was a HUGE hit! I used baked red potatoes, sauted bacon/onion in the saucepan first, added rest & simmered for over an hour and then added a can of evaporated milk and 8oz of sharp cheddar. This will for sure be a new family menu item :O)

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Javamommy

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

WOW.....I have never tasted potato soup as good as this. I will definitely be making this again. My kids and husband loved it. The only things I did differently is I added 1 chopped onion and instead of water, I just used all chicken broth. I also didn't have au gratin potato mix, so I used macaroni and cheese mix. It was wonderful!!!

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Tracy R

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Reviewed: Nov. 29, 2008

Five stars after I tweaked per reviewers suggestions. I used all real potates and smashed up a cup or so then added back to the soup. I also added shredded cheddar, used milk instead of heavy cream and used additional chicken broth instead of water. I'd like to add a dark beer to this next time. Maybe some bacon per my family's request. Good starting point recipe!

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Nov. 26, 2008

I made this tonight.It came out amazing.I really suprised myself with this one.I've never made soup before,but it was seasoned very well. I sauteed onions and minced garlic before adding the potatoes and chicken stock.Tonight was pretty cold so I definitley enjoyed this meal.

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Lakiesha2

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Reviewed: Nov. 26, 2008

It was ok but not the best potato soup. easy

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Debbie Nifong

Cooking Level: Intermediate

Home Town: Winston Salem, North Carolina, USA

Living In: Clemmons, North Carolina, USA

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Reviewed: Nov. 25, 2008

Definitely will use half-n-half next time. It was very thick--although very good!

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rosesgrenadine

Home Town: New Albany, Indiana, USA

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Reviewed: Oct. 29, 2008

i havent tried to make it yet but it looks awesome.

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casey

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Columbus, Indiana, USA

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Reviewed: Oct. 14, 2008

This is a great recipe. I'm trying to be healthier, so I used 2 cups of skim milk instead of the cup of cream, and fresh broccoli and cauliflower instead of the additional potatoes (I did use the dried potatoes that came with the au gratin mix). It came out crazy good. There are tastier recipes out there, but for how easy this is, and how flexible, it deserves 5 stars.

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ggcc789

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Reviewed: Oct. 4, 2008

Good for a quick soup. The reheat was more like eating 'loaded' mashed potatoes, though. I added bacon as well, plus I used fat free half and half instead of cream.

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pandaface

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 21, 2008

This is amazing! I didn't use the Au Gratin b/c to me that seems like it's not a real potato soup. However, I added the little bit of extra cream ( 1/2 cup) made my own chicken broth ( 2 cups water + 2 cubes of Knox cubes of chicken) and although it's a bit extra watery, it's really really awesome. This is the best one for new beginners, like me. I tried a potato soup before but it turned out disastrous. Perfection.

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mrscatterson

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2008

I really like this recipe! I have made it several times and my kids go nuts for it. I do add just about 1 cup more water and season with salt and pepper. I serve it topped with shredded colby and monterrey jack cheese and real bacon bits. It's very quick and easy.

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