Reviewed: Nov. 9, 2009

This is the best potato soup I've ever eaten.

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Reviewed: Oct. 29, 2009

I made this soup tonight with only a little variation- I used haf and half instead of cream, and used gluten-free flour (2 TBLS was plenty). And I didn't have cilantro so I used fresh parsley. It turned out perfectly. We loved the rich velvet flavor. I'll be making this soup again and again.

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Sunday

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Reviewed: Oct. 26, 2009

Awesome! Thank you for a perfect, easy to make soup. What a great meal on a cool, fall day.

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maliforte

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Reviewed: Oct. 25, 2009

This was great. It is one of those recipes that you can either follow exactly or experiment without too much fear of messing it up. I used 2% milk instead of cream and this was still plenty rich. We topped with grated cheddar and this was a main course. Next time I may try adding some velveeta cheese directly to the soup.

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mommy

Cooking Level: Intermediate

Living In: Cortez, Colorado, USA

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Reviewed: Oct. 24, 2009

I would have to agree that it is missing something. Tasted good, but not something I was overly impressed with. I will probably look for another recipe the next time I make potato soup.

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Missi

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Reviewed: Oct. 17, 2009

This was good...but seemed to be missing something. I followed recipe as is. I like the Baked Potato Soup recipe on this site better.

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kywildcat1

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Reviewed: Oct. 13, 2009

This was the best potato soup I ever made. I was full of flavor and the perfect consistency. I used a half a pound of turkey bacon and I also added cheddar cheese at the end. I think next time I might use fat free half and half or 2% milk to lower the fat content but I will definitely be making this soup often!

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Tara La Penna

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Reviewed: Sep. 30, 2009

Tastey! I however used evaporated milk because I didnt have heavy cream. I used the whole 14oz can because people said it was very thick, but it still turned out very thick which is what I wanted anyways. Didn't use cilantro. Used only 1/2 lb of bacon and cooked for a total of 3 hrs on low :) Used a potato masher to act as if blending, was easier. I will be using this recipe over and over again. Thanks!

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Erica_Farr

Cooking Level: Expert

Living In: Olean, New York, USA

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Reviewed: Sep. 17, 2009

This recipe turned out quite bland for me. I added some cayenne pepper and some cheese, and that helped, but this recipe is not one I will make again. Also, you may want to add more chicken stock when you are cooking it as mine turned out quite thick. One thought to anyone who might be looking for a baked potato soup--this isn't it (and never claims to be), but I thought I would point out that the flavors are quite distinct.

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Corrie A.

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Reviewed: Sep. 1, 2009

Great recipe but you don't want to make it too often, you can almost feel your arteries harden as you eat it. It is very good though, my family bugs me to make it all the time.

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MAIAECHOE

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Reviewed: Aug. 28, 2009

Wow!! This received alot of raves at our house.... I did substitute parsley for the cilantro and tarragon and my son put chedder cheese in his after I served it. He loved it also. I will be putting this recipe in my front page of my recipe book!!!!

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Jeanne

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Reviewed: Aug. 17, 2009

this is a wonderful recipe that turns out perfect, even when making large batches. i received so many compliments. i recommend this recipe highly.

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Emily B.

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 16, 2009

The best ever!!!!!

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UNICORNLAP

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Reviewed: Aug. 14, 2009

This was absolutely delicious. My husband made one comment which was, "It needs more meat!" Which was funny because I didn't have a whole pound of bacon and used what I had on hand which was only a fourth. This has definitely earned a permanent place in my recipe box!

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AMY2865

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Reviewed: Aug. 4, 2009

I love potato soup and this recipe is just evil. I made it exactly as written and am forever spoiled. My husband was ill at the time, and he wouldn't eat much of anything else but he gulped down the soup. You could dress it up, jazz it up - but as written, it is the epitome of "comfort food." Simple flavors combine into a rich, thick, cozy kind of soup. Thanks Tricia. :)

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MaryTeresa08

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Reviewed: Jul. 24, 2009

I used 2% milk instead of cream because that's what I had, and it still worked beautifully. Also, I'm not a fan of the herbs used, so instead, I tried a tbsp of dried thyme added with the chicken stock and it was spectacular. Best potato soup I've ever had. And I found that cheddar cheese was too much, it was fine as is. But maybe next time I'll try some grated parmesan. That could be really good.

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BNLeuck

Cooking Level: Expert

Home Town: Dunedin, Florida, USA

Living In: Lansing, Michigan, USA

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Reviewed: Jun. 14, 2009

highly recommend this soup, I left out the cilantro and tarragon and added carrots with the celery and onion. also added some corn while simmering. Super yummy!

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cherry

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Reviewed: Jun. 9, 2009

I actually signed up for a membership just so I could rate this recipe! I followed it exactly, and it was DELICIOUS. It was a fairly quick weeknight meal, and use too many ingredients that I had to go out and buy. Thanks for a great recipe!

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mloconno

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Reviewed: May 12, 2009

AMAZING! We were in the mood for some good ole potato soup and decided to give this a try! It didn't take too much time to prepare at all as previously stated, and was BEYOND delishious!! Definatly one of my faves

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princessmommy

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Reviewed: May 10, 2009

This was wonderful! I have not had much luck with potato soups, but this one turned out just the way I like it. I made some substitutions, to reduce the fat content. I used turkey bacon and hallf & half instead of heavy cream. This was time consuming to prepare but well worth it. The prep time is listed as 10 minutes and the cook time is listed as 30. No way, I would say I spent closer to two hours. Next time I'll probably double up on the garlic and herbs, just for my own personal taste prefrences.

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