Reviewed: Apr. 29, 2012

Oh my goodness....we just finished this off. I didn't have cayenne pepper so just used black. I also added 1/2 cup of rice milk (dairy allergy). The cheese was mixed into each bowl individually. It was difficult to eat because of the cheese, however but the taste was AMAZING!!!!!!! I look like a pro with this recipe, thank you!

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Reviewer:

valmarie

Cooking Level: Beginning

Home Town: Bloomingdale, Illinois, USA

Living In: Mcallen, Texas, USA

Reviewed: Mar. 25, 2012

Ok for starters this is NOT the thick white potato soup in many Restaurants. It is yummy but if that's what you are looking for you will be disappointed. But I was looking for a soup that was less than my 1000 calorie per serving butter, flour, cream, cheese bacon type. I made this as stated except I did cook the veggies in a small amount of the bacon fat..it was already in the pan. And I did add garlic in the veggie mix. I also cut my potato in small and large chunks. As the potatoes and veggies simmered and I stirred the small ones broke down and made a thicker broth. The cheese really wasn't necessary but it was my first time making it and tried to follow before I change it. I only added a small handfull maybe a 1/4 cup it did thicken the soup up more. And its cheese it was still yummy. But if you can't eat cheese the soup was still good without. I only seasoned with the cayenne and a little salt and pepper. Very simple but tasty.

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Reviewer:

Jess

Cooking Level: Intermediate

Reviewed: Mar. 16, 2012

Surprisingly better than expected, as it appeared very thin/liquidy during the cooling process. Potato flakes would be good to thicken. Would be better to use thick bacon. Don't shy away from the salt.

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Reviewer:

joe schebesch

Reviewed: Jan. 23, 2012

The only thing we do differently is we us an emulsion blender for a bit just before adding the cheese and bacon. My 6 and 9 year old's favorite soup!

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Reviewer:

DenaLB

Reviewed: Jan. 21, 2012

Really good soup, but doesn't need the cheese. That was overkill. Tastes excellent without. Instead of cayenne I used chipotle, which added an extra smokiness.

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Reviewer:

ali

Reviewed: Jan. 20, 2012

OMG, I've been searching for this recipe for years (a non-cream potato soup!). It's just like my Baba's from when I was little! I did make a few changes. My Baba used to put vinegar in her soup to ensure the potatos hold together. So I added 2 tsp white vinegar at the same time as the chicken stock. Also, I didn't add the cheddar cheese, she never added cheese and the soup doesn't really need it. I didn't used olive oil either, I just removed enough bacon grease to ensure about 1 tbsp and the drippings were left in the pan to cook the veggies in. Delicious!!!!

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Reviewer:

stlela

Reviewed: Jan. 16, 2012

Family loved it! No changes needed.

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Reviewer:

Joelene

Reviewed: Jan. 9, 2012

The only changes that I made was leaving out the cheddar. I also thickened it a little more with corn starch and water. It was excellent!

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Reviewer:

Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

Reviewed: Jan. 2, 2012

I think it's important that I state, that I completely followed the recipe. My family loves this soup, that I've used this recipe more than once. When I am short on time I used the frozen cubed potatoes. (note: the potatoes will be done in 5 mins or less). I hope your family enjoys this soup as well.

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Reviewer:

Edith

Reviewed: Dec. 26, 2011

Huge disappointment. My soup did not turn out like the picture. It's like someone forgot a major ingredient or something (flour or starch) because all I had was a clear liquid broth with veges. If you are looking for the average Potato soup you get at restaurants, this is NOT the one!

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