Reviewed: Feb. 10, 2009

Um...WOW! Way YUM! I wouldn't change a single thing about this recipe, except the time it takes to prepare. But a little time investment yields a simply divine soup. To speed up the process a bit, I cooked the bacon in a large electric skillet and then started the vegetables in the dutch oven as soon as I had rendered enough of the bacon fat. The bacon finished cooking at the same time the vegetables were in process.

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LESTER68

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

Thought it was okay!

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JURADO

Cooking Level: Intermediate

Home Town: Wilmington, California, USA

Living In: Bellflower, California, USA

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Reviewed: Feb. 8, 2009

cilantro gave it a very fresh taste, may have used to much but still good left overs were like mashed potatoes but just add some water and heat up, good as new

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Bridget

Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

Living In: Winter Haven, Florida, USA

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Reviewed: Feb. 6, 2009

This recipe is so awesome! It reminded me of my Great Grandma's cooking. Hello Poland!! ;)

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Jamie

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Reviewed: Feb. 3, 2009

Excellent Soup. Great flavors enhanced by the bacon!

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dewy

Cooking Level: Expert

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Reviewed: Feb. 2, 2009

I've had this recipe for a while and finally made it on Superbowl Sunday. It was delicious! Lives up to it's name. Our guests have already asked for the recipe. Thanks for a GREAT one!

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Mommyto2

Home Town: Saint Paul, Minnesota, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 28, 2009

This soup is terrific. I made it for my family, and served it simply with just some garlic bread. I skipped the step of pureeing half the soup - it sped up the process, and tasted wonderful regardless. I also added mushrooms, but imagine that this recipe just as is would be great.

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SpunSteph

Cooking Level: Intermediate

Home Town: Rogers City, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 28, 2009

Amazing,creamy,rich with a touch of smokey flavor from the bacon. I used 1/2 & 1/2 in place of cream, and added celery seed and chives instead of cilantro and tarragon only because I don't have them. If you don't puree 1/2 the soup, you're missing the extra creaminess this provides. Great comfort soup! Thank you for the recipe.

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Jelene

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

This was one of the best potato soups I have ever had. I didn't have the terragon so I left it out, it still turned out wonderful. I have to admit it definatly is not figure friendly, but it sure is good. It is great comfort food.

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BAWILLIS66

Cooking Level: Expert

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Reviewed: Jan. 20, 2009

I fixed this for my family and everyone liked it. The only problem for us was the bacon. Next time I will save the bacon for putting on top of the soup along with some shredded cheddar cheese. Consistency was a little thick--I added milk to thin. overall great flavor.

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deana3

Cooking Level: Expert

Living In: Fayetteville, West Virginia, USA

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Reviewed: Jan. 19, 2009

This was sooo delicious! Used red potatoes, bouillon, and half and half. I'm positive there wasn't a difference. I garnished with sharp cheddar and sour cream. Probably the best soup I've ever had.

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MazzyMo

Cooking Level: Expert

Home Town: Rolla, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 14, 2009

This recipe was really good, however I did make some minor changes that I felt were more healthy. I used turkey bacon as well as half and half instead of whole cream, and some colby jack cheese. I think that next time I will totally omit the bacon from the recipe because after cooking the bacon and then putting it back into the soup it became soggy again, and I am not a big fan of the texture of soggy bacon. Next time I will add some broccoli, it was a good recipe and it will be made again. I served this with the chedder bay biscuits and everyone had seconds.

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sarah

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Reviewed: Jan. 7, 2009

This a good recipe. I only gave it 3 stars because I thought that it was way to much chicken broth. I will probably try this again but I will cut the broth down a lot. I did add cheddar cheese like some others suggested and that was good. Other then that I like that it was a thick soup.

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SaraW

Cooking Level: Beginning

Home Town: Beaumont, Texas, USA

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Reviewed: Jan. 3, 2009

This turned out just like mom's =) !! Used thick, center cut bacon, chopped up. Center cut cooks up more meaty less fat, fixng the soggy bacon problem as some reveiwers have noted. Used extra garlic and a can of whole kernal corn. Didn't bother with the tarragon or cilantro. So thick and creamy. More like a chowder. Garlic cheese texas toast completes the meal. Perfect for these frigid Michigan winter nights ~ Family Fav! Thanks!

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jodilee

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

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Reviewed: Dec. 19, 2008

Fantastic potato soup - labor intensive, but worth it!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Dec. 17, 2008

This was delicious!!! I made it tonight for dinner and my husband who is VERY picky LOVED it!!! I just wish I would have made enough for leftovers!! Very filling, I was stuffed after 1 small bowl. Thanks for the great recipe!!

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thecarter7

Cooking Level: Expert

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Reviewed: Dec. 8, 2008

This soup is fantastic! To make it a little more cholesterol friendly I used turkey bacon instead and added a couple of TBS of olive oil for the sauteeing of the veggies. Even the kids loved it!

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cecnj4life

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 3, 2008

I make a lot of soups and chowders during these Colorado winters, and this one was one of my favorites! SUPER GOOD! I left the skin on the potatoes and used whole milk (was out of cream) and everything was THICK and perfect! My DH kept sampling it before dinner. Thanks so much! It's a great soup!

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 18, 2008

Excellent recipe. I substituted fat free half and half and used turkey bacon to cut down on fat. Thanks for the good soup!

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CulinaryCutie

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 11, 2008

Turned out really great! I used parsely instead of tarragon. I used organic, red potatoes, and left the skin on the tater. All of the nutrients are in the skin. I also added a bit of cheddar cheese. Thank you so much for a soup recipe that works!!!!

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