Reviewed: Nov. 1, 2009

This soup was so good and very easy. I substituted 8 oz. of the chicken broth with juice from the ham, sauted minced garlic with the onion and ham and used a half cup of heavy whipping cream in place of the milk. I used cream of chicken soup instead of cream of celery because that's what was in the cupboard. And, I mashed up some of the potatoes. I'd definitely make this again!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 1, 2009

This was a tasty soup, but isn't as creamy as I normally like my potato soup. Thanks for sharing!

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MaddieLC

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 10, 2009

I thought this soup was ok. It's not the best potato soup I've ever had. I mashed the potatos down to make it creamier. I also followed others suggestions and left out the salt. But I ended up adding some salt on my own because I felt it was necessary. I don't know if THAT much salt is needed, but some makes a big difference. Thanks for sharing!

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Tara

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Reviewed: Jan. 28, 2009

This soup is excellent.. I don't know why more people have not tried/reviewed it, I have making this for a couple years now, it's the only one I use for potato soup, serving it to my sewing group tonight, with homemade bread!!!! Try this recipe, you will NOT be dissapointed..

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MARCIMOON

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Chesterfield Township, Michigan, USA

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Reviewed: Oct. 6, 2008

Probably the best soup I have ever tasted, and it was made by me.....someone who has never made a soup before! Thank you for making it so easy and yummy!

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Amanda Empson

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Arvada, Colorado, USA

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Reviewed: Sep. 29, 2008

Great recipe! The dijon mustard adds that hint of 'what is that secret ingredient?' to the dish. No extra seasoning needed.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Mar. 23, 2008

Even though I had changed a few things, I give this one a 5 star plus.I made 16 servings and needed more! I'm lactose so I changed the 4cups of milk to 2cups(1can) coconut milk and 2cups of soy milk. I added 2 cans green beans,shredded carrots and followed others on the spices. Pepper instead of salt, chopped garlic and used all-seasonings. Wow, this soup is so quick and easy, will keep this to use many times. Thank you for the recipe.

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Sheila

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Reviewed: Mar. 3, 2008

Oh my, this was good! I followed the recipe exactly as written, except that I used fresh garlic rather than the powder, and I left out the salt and other seasoning. It seemed to have plenty of flavor. Oh ya! I also partially mashed the potatoes to make the soup a little thicker. It's a winner!

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Mary McCarthy

Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA

Living In: Lakeville, Massachusetts, USA

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Reviewed: Feb. 12, 2008

We love this soup. I make this at least once a month, more in the winter. If I'm in a hurry on weeknights, I use frozen southern style hasbrowns and they work great. I serve with cornbread and salad for a great meal.

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CardinalMom3

Cooking Level: Intermediate

Home Town: Tullahoma, Tennessee, USA

Living In: Earlham, Iowa, USA

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Reviewed: Jan. 22, 2008

This soup was extreamly good. I made it exactly as listed except I did not have seasoning salt or blend - and it was still great.

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Cook

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Reviewed: Dec. 19, 2007

SO DELICIOUS! And incredibly easy too. When I make it the next time, I'll cut the potatoes a lot smaller and add more ham. It definitely does not need a lot of salt - I lightly sprinkled seasoning salt, and it was still fairly salty (not too much, tho). But very delicious and very easy! Hubby thought I spent beaucoup time in the kitchen when really I had not! (it mostly cooks itself)

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SUZYB.

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

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Reviewed: Oct. 19, 2007

We liked this very much. I added a little cheddar cheese 'cuz for me potato soup just isn't the same without it. Don't leave out the mustard, it really adds a nice flavor.

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PLONGSTOCKING

Cooking Level: Expert

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Reviewed: May 16, 2007

if i could rate it more than 5 stars i would! it is soooooooooooo good. this has got to be the BEST soup i have ever made/tasted. Instead of the ham i put turkey bacon and instead of the cream of celery i put cream of soup. it was awesome!

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Veeny

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Reviewed: Apr. 27, 2007

I loved this recipe. When I made it the second time, I substituted 1 1/2 C. half and half and 1/2 C. milk for the 1 1/2 cups milk it called for. I also used cream of mushroom soup, instead of the celery. I also found I preferred real diced garlic versus the garlic powder, so that's what I used. I might also use sea salt versus the seasoned, as I wasn't crazy about that flavor, combined with the ham. This is a tasty recipe and super easy, and it heats up really well. I would also recommend doubling for a crowd, or taking it to a soup supper potluck!

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Cokesmom

Cooking Level: Expert

Home Town: Harristown, Illinois, USA

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Reviewed: Apr. 9, 2007

The key to this recipe is to use the juice from the ham. I saved it after I baked the ham and used it in place of some of the chicken broth. It gave it a good rich flavor.

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ldecker

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Reviewed: Dec. 31, 2006

This turned out to be the best potato soup I have ever made. I had to add more stock to cover and cook the potatoes but it just has a wonderful flavor to it. I also added some carrots to it.

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Trish

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Reviewed: Nov. 11, 2006

I love this soup! It's now the only Potato soup I make. Even my husband likes it and he is a picky eater. I substitute sausage for the ham and use pepper instead of seasoning salt. Great comfort food for those cold and rainy afternoons.

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TABBY73

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Reviewed: Sep. 3, 2006

I love potato soup and this didn't disappoint. We found it creamy and delicious and seasoned exactly right. I was also impressed at how quickly it was ready. Bravo to posting this quick soup!!

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Aug. 29, 2006

Easy to make and good recipe

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WILLEYC

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Reviewed: Jul. 1, 2006

I made this using leftover smoked shoulder, figuring that the texture/taste of it would compliment the potatoes. I was a bit dissapointed, though, because the first step (cooking the ham with the onions) eliminated the texture/flavor of the smoked shoulder. Also, I made this dish ahead of time, let it cool in the refrigerator, and the heated it for dinner. The time it spent in the fridge thickened it, for initially it was too thin. Still, it was warming and filling, especially served with cornbread.

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Hugatunity

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Allana's Excellent Potato Soup

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