Reviewed: Nov. 9, 2009

This recipe was fantastic!! So creamy and flavorful! I ended up using 2 cups of 2%milk, 2 cups of potato water (the water I boiled the potatos in) and 3-4 cups of chicken broth. I seasoned the broth with pepper and a cajun seasoning mix but didn't add any more salt b/c the bacon and cheese were salty enough on their own. So delish, can't wait to make it again!!

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KIWIFRUIT1

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Reviewed: Nov. 2, 2009

Excellent hearty soup! I served it with a loaf of warm Italian bread and it was a deliciously filling meal. I did add more salt, black pepper and a few dashes of cayenne pepper as well and it was anything but bland. I mashed some of the potatoes and left others in bigger chunks for texture. The best potato soup I've ever made!

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jamifranz

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Reviewed: Oct. 28, 2009

We made this exactly as it is written. This was thick, rich and very filling. Tastes great the first day, and reheats well and tastes great the second day too. It does a take a bit longer to cook than expected, so make sure to allow for a bit of extra time.

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amydianet

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Reviewed: Oct. 26, 2009

This turn out sooooo good. I tweaked it a bit using a can of chicken broth and only 2 cups milk. I also added a little garlic powder for flavor. Because I only used 3 potato's, I didn't use a full cup of sour cream. One thing for sure is I'll defintely make this soup again.

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Fanita

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Reviewed: Oct. 26, 2009

This soup was soo delicious! I did use more bacon that called for because bacon makes everything taste better! Next time I will cut up my potatoes a little smaller as I left them big. My husband and 2 year old loved it! Gives you that nice warm feeling inside. I will defiantly make this again and again

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BOZUE

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 24, 2009

We make this soup every year for our Pumpkin Carving Party. It is always gone. This year I even got a few "Facebook" messages to make sure I was making it again.

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KATGEORGE

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Reviewed: Oct. 24, 2009

I made bread bowls to serve this in, which worked out well. I didn't quite use all the flour or butter the recipe called for. We like a lot more salt and pepper than the recipe stated. Other than that it was pretty good. I also mashed the potatoes a little bit, not a ton, but just enough so that it wasn't just potato chunks floating in milk-based broth.

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lunabeam82

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Oct. 22, 2009

Used 8 Cups Of Milk.

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linaharvey

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Reviewed: Oct. 18, 2009

Great recipe. I teach Foods and Nutrition. I followed some of the other suggestions. Used less flour; about 1/2 c. Used less milk; 4 cups, then added some at the last minute to thin. Used a lot more salt, garlic powder, and black pepper. It is thick, but I liked it thick. Reminded me of mashed potatoes, a thinner version.

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curlypower1976

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Reviewed: Oct. 17, 2009

YUUUUUMMMMMMMMMMMMMMYYYYY!!!!!

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Nyckie

Cooking Level: Intermediate

Home Town: Sandy, Oregon, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 14, 2009

I added spices to make it taste good. It was a very thick "soup." It actually solidified in the refrigerator overnight.

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Oct. 12, 2009

So good! All the topics-a must!

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dusty

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Reviewed: Oct. 12, 2009

VERY BLAND!!!! Very Thick!! I added fresh Parsley Garlic PowderAlso added 2 cups of chicken broth and it all helped but was still not that great I have another recipe I guess I will stick with that!!!

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mclean

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Reviewed: Oct. 9, 2009

As written, this was mediocre at best. It was very bland, so I added garlic/onion powder, lots of dried parsley, and a healthy shake of cayenne pepper. Also subbed some chicken stock/broth for about 2 cups of the milk. After modifications, it was delicious! It does make a pretty thick roux, so be aware that you might need to adjust your liquids according to taste. Perfect for a chilly night!

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sarahmarie_co

Cooking Level: Expert

Home Town: Independence, Missouri, USA

Living In: Aurora, Colorado, USA

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Reviewed: Oct. 9, 2009

i gave this recipe four start only because i had to add some seasoning to make it not so bland. the thickness and texture is right on for me and my family though. i made last night with some ham that i browned first (did not have enough bacon) and then added right before serving. i also always bake my potatoes and then mash them a bit before adding, do not like chunky potatoes in my soup. also added a bit more cheese,but overall, great. my picky kids (husband and four year old) even ate it, and husband, who doesn't like soup, took leftovers for lunch today!

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aubrey

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Reviewed: Oct. 1, 2009

Really good soup, we ate what we could and then froze the rest.

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potterswife

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Reviewed: Sep. 25, 2009

Awesome! Thank you for the recipe. I made some alterations, although I'm sure the original is just as good. Here are my changes: 1 small onion, diced (just because I don't keep green onions on hand), 50/50 split of margerine and bacon drippings (just for extra bacon flavor), for the broth I used 50/50 split of skim milk and chicken broth (made from chicken boulion - just to save some pennies), no salt (because the boulion and bacon drippings add enough sodium). I made it ahead and then kept it warm in my crock pot on low until we were ready for dinner. Leave your diet at the door and just enjoy some comfort food for the evening!

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: Sep. 21, 2009

A very hearty soup - great for the fall! I modified it a bit, using other reviews for guidance. I combined 4 tsp cornstarch with 1.5 cups of whole milk in a crockpot. After baking the potatoes and frying the bacon (only had 5 slices) - I coarsely mashed the potatoes and put all of the crumbled bacon in the soup. I finely diced 1/3 cup of celery, 1/2 cup of white onion, and one large clove of garlic. I sauteed the garlic and onion in the bacon grease before adding to the soup. I added parsley, paprika, salt & pepper to taste - and then finally added 2 cups of skim milk and 1 T of butter. I set the crockpot on medium and cooked the soup for 3 hours - stirring once in a while. It turned out great (don't forget to top it with cheddar cheese) -yum!

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