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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CKARASZ

Cooking Level: Expert

Living In: Wadsworth, Ohio, USA

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Reviewed: Apr. 15, 2009

Even without any modifications, this was one of the best and easiest soups we've made! YUM!!!

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sehollar

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Reviewed: Apr. 3, 2009

This is the best soup ever!! I love soup but this is my favorite by far.

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Susan

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Reviewed: Apr. 2, 2009

So good !!!!! Best I have ever had and I love potato soup

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albertagirl

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Reviewed: Mar. 20, 2009

Me,My Dad and Brother adored this soup it was fanominal! But my dad burnt the bacon lol... It was still delecious! All thumbs up!

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Festern'Chef

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Mar. 19, 2009

very good but not quite worth all of the calories and fat with the heavy cream. i would make with 2% milk and maybe just a little cream for flavor.

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AMERRIOTT

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Reviewed: Mar. 9, 2009

SO GOOD!! I did change it to have half and half instead of the cream because it's what I had and it is WONDERFUL! Only thing differnt with mine is we're moving so our blender is packed so I used the whisk to break up the potato so it'd be thicker. This is going in my recipes!

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Abigail Dawn

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

Very delicious, my husband loved it and he has never liked potato soup.

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bug_wish89

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Reviewed: Feb. 20, 2009

I thought this soup was very good. I prepared exactly as written as I don't believe in rating a recipe after you've made changes. I did add some sharp white cheddar cheese though which just added to an already very tasty soup.

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