Reviewed: Sep. 15, 2006

i really loved it! It really didn't take that much time to make it, and the taste was wonderfull! I made my chicken stock from scratch and added more stock to make less thick, but i definately give two thumbs up for this!

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maryjane3131

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Reviewed: Sep. 14, 2006

I agree with some earlier posts that this had wayyy to many flavors going on at once. I'll just stick with my own recipe. Thanks for sharing.

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delilahsdagger

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 12, 2006

I have tried a lot of potato soups on this site and this is by far the best! The flavor is just exquisite! I did end up using more chicken broth than called for. It was kind of an accident because I had homemade broth and didn't realize until later that I had used 10 cups instead of 4. After reading the reviews though, I would recommend it. It wasn't super thick. Just creamy! Oh, and use whatever herbs you prefer -- it won't matter, it'll still be good!

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Simchanna

Home Town: Bloomington, Indiana, USA

Living In: Long Island, New York, USA

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Reviewed: Aug. 26, 2006

I love this recipe, It is so easy and delicious. I Jst use a potato masher instead of pureeing the soup and it turns out just fine I have added this to my teenagers recipe book so he has it when he moves out.

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mommacats

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Reviewed: Aug. 5, 2006

This is an incredible soup that is well worth the time it takes. Easy recipe to follow too, for the beginner's out there (like me)!

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ericawinnes

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Reviewed: Jul. 30, 2006

This is absolutely this best potato soup ever. I make it all the time and have changed nothing about the recipe. YUM

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LCGREEN

Cooking Level: Intermediate

Living In: Covington, Georgia, USA

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Reviewed: Jul. 23, 2006

The Best Potato Soup is Baked Potato Soup 111 by Carol from this site. This is too much work and flovors. Sorry I don't like to give bad review's

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Donnadeety

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Reviewed: Jul. 22, 2006

Wow! too much different flavors, too heavy, too...gravey like. It does taste good on the first bite, but I got full after the second bite, and it's too much work for it's worth.

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Amy

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Reviewed: Jul. 19, 2006

This is a bit time consuming but very tasty. I made the recipe exactly except I didn't have any heavy cream and used fat free half-and-half instead. It still thickened up nicely and didn't affect the taste at all. I used a hand held immersion blender and 3 quick pulses and the soup was almost pureéd more than I wanted. Be careful to not over process - soup was not as chunky as I intended it to be.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 28, 2006

Wow...how this got 5 stars is beyond me...it was like eating gravy.

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KEVINLEE91

Cooking Level: Expert

Living In: West Memphis, Arkansas, USA

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Reviewed: Jun. 6, 2006

I have been searching for the potato soup that they serve at "Hops" without success. This recipe comes very close to being as good, and I love the tarragon flavor in it. Thanks for a great recipe!

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Debbie

Cooking Level: Expert

Home Town: Hudson, Florida, USA

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Reviewed: May 13, 2006

this soup was really good. I used only half the baccon it called for because that was what i had. i did not have any of the spices i used chives and paprika. my hubbie said it could use more veggies i think it was great the way it was. and mine was not to thick it was like resteront soup. I put some chopped carrots in it and it tasted great dont blend the carrots with the mixture because it dose not look right add them after you blend the soup and cooked them separate. then just throw the cooked carrots in

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Denise

Cooking Level: Intermediate

Living In: Collingwood, Ontario, Canada

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Reviewed: May 5, 2006

Pretty good, I added 1/2 tsp thyme and only used 1/2 tsp tarragon (wasn't sure about licorice flavored soup). Pureed half like directed, not sure if it really needed it because after that it reminded me of mashed potato soup, but overall good flavor, kind of heavy on the bacon and I only used a little over half a pound. So next time I make it, no pureeing, no bacon in soup, only for garnish. Oh also added a shredded carrot, added color and taste, and no cilantro.

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Constance

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Joplin, Missouri, USA

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Reviewed: May 4, 2006

All I can say is. THIS IS GREAT POTATO SOUP! Everone who comes into contact witn it loves it. Scott in Houston.

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Scott

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Reviewed: Apr. 28, 2006

So so so good. I cannot begin to describe how good this soup was. Suprisingly though, it did not reheat very well at all. Next time I will cut the recipe in half as to not have so many leftovers.

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JTHOMA33

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 21, 2006

This had too many flavors going on at once.

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Jan Kelton

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Reviewed: Apr. 19, 2006

I think I read a review that started with, "Oh my arteries!" I think that about sums up this recipe! But, it was very good and the hubby liked it a lot. I'm still looking for something like Black Angus's Potato Soup. I love that. But you won't be dissapointed with this soup! Yummy on a cold day! ( I left out the tarragon and it was still great!)

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JMIL

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2006

This is so delicious! I have made it many times because my husband loves it! I add carrots and celery. Yummy! Thanks!

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Angie Meyer Daly

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Reviewed: Apr. 6, 2006

This recipe was great. Didn't need to puree!

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KB

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Reviewed: Apr. 1, 2006

delicious!!!

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TBURKE2

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Absolutely Ultimate Potato Soup

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