Reviewed: Nov. 13, 2008

This soup is sooooooo good. Very easy and very filling. I added a little extra milk at the end because it was a little thicker than I liked but other than that it was perfect.

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sid bakay

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

I love this recipe. I DID make a few modifications based on what I read from others. I cut the butter and the flour by half. I used only 3 medium sized potatoes. Otherwise, the soup was too thick for me. And I do not put the bacon in the soup. I use it as a topper for the soup, along with more cheese. Great!

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bethandjustin

Cooking Level: Beginning

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 12, 2008

I used half milk, half chicken broth, and left the bacon on the side (we just crumbled it over the top). This was a delicious soup that reheats well. I froze half of it and gave it to my mom. She raved and asked for the recipe.

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Kate

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 9, 2008

This was really tasty. I didn't make any changes, and the only thing that I might do differently next time is add more milk, because mine had the consistancy of a well, a baked potato! It was soooo thick. But that didn't stop my boyfriend and I from eating it all up!! Yum!

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 5, 2008

This soup is awesome. I didn't have left-over bakers, so I peaeled and cubed four russet potatoes and boiled them before putting the soup together. It was fabulous. This one goes in my keeper box!

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Cheryl

Cooking Level: Expert

Living In: Hernando, Florida, USA

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Reviewed: Nov. 3, 2008

Just as good as Charleston's baked potato soup.

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lkyrk

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

This soup is fabulous!! I left the skins on two of the potatoes, but other than that I didn't change a thing.

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Cassie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Glendale, Arizona, USA

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Reviewed: Oct. 28, 2008

This was so good just what I was looking for! Tks

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Angie

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 21, 2008

Fantastic, how could it not be? :)

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Mrs Lash

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 11, 2008

Good, filling, and most definitely unhealthy... Not for those who are dieting but a good comfort food if that it your thing (and it is mine). I suggest using extra cheese and a clove of garlic (chopped) to add more flavor...

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Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

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Reviewed: Sep. 30, 2008

Loved it! I did not add the sour cream and it was still excellent. I will try it with sour cream the next time because this one is a keeper.

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CK.CROOKS

Home Town: West Monroe, Louisiana, USA

Living In: Plano, Texas, USA

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Reviewed: Sep. 24, 2008

I love this recipe as is! I make it for get togethers all the time and it is always a hit! I am not the best cook in the world but I sure feel like it the way people talk about how great my baked potato soup was. I have heard people say "have you tried Christy baked potato soup, it is awesome!" Of course I tell them it is not my secret family recipe!!! Thank you for the great recipe!

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Christy

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Reviewed: Sep. 21, 2008

Very good baked potato soup. I can honestly say this is the best baked potato soup I have ever tasted!

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Sistercat

Cooking Level: Expert

Home Town: Randolph, New York, USA

Living In: Wellsboro, Pennsylvania, USA

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Reviewed: Sep. 16, 2008

Awsome recipe! Loved every bite! Very cheesy and filling. We enjoyed it even more the next day when the flavors set in a bit more. Highly recommend this recipe.

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EMERALD98

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

WOW! The soup was so rich, delicious and very filling. :) Followed the reviews of others - ie: Added 2/3 packet of powdered Hidden Valley Ranch dressing, onion & garlic powder and cayenne for a kick. Added all this plus salt & pepper at the end. Found it needed quite a bit of salt. In addition, used 6 potatoes and the reviewes of someone else - baked 3 in the microwave and then cubed them with the skins on, peeled 3 and cubed and boiled them. We used 1% milk, non-fat sour cream, substitute 1 cup chicken broth for one cup of the milk and used low fat cheese. PS - Best of all, we got 5 servings out of this at about $2.00 per serving!

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Pea

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Reviewed: Jul. 21, 2008

TRULY AWESOME!!!! Everyone told me that this was the best baked potato soup they had eer had!

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may

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Jul. 13, 2008

We added a packet of powdered Hidden Valley Ranch dressing and would probably add two next time. In addition, we used 6 potatoes. We baked three in the microwave and then cubed them with the skins on. We peeled three and cubed and boiled them. The boiled cubes retained a bit more of their shape while the baked ones mixed into the soup more. I would suggest getting some extra sour cream for garnish (we neglected to think of this). It's pretty high in fat \but there's plenty you could do to the recipe if that stuff matters to you. Use 1% milk, low fat sour cream, substitute chicken broth for half the milk, use low fat cheese, use turkey bacon, etc.

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IamMBB

Cooking Level: Intermediate

Living In: Aspen, Colorado, USA

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Reviewed: Jul. 10, 2008

Ok, seriously...like this needs another review, right? Of course it does! We liked the original recipe a LOT. However, it is a little thick. I cut back on the flour to solve that problem. I also just boil my potatoes until tender to speed this up a little. Other than that, the flavors are WONDERFUL!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Jun. 17, 2008

I rated this recipe low mainly because it's SO FATTENING! After I made it, I honestly didn't want to eat it because I knew what was in it! My fiance in Iraq has one request though and that's to learn how to make and master Potato Soup. I will be finding another recipe that's healtier for us.

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bobbilovesben

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Reviewed: Jun. 11, 2008

I love this soup (although I think the original recipe's a little too thick to be called a 'soup'- maybe more of a stew)! Instead of baking the potatoes beforehand, I simply peel, cube and boil them until they're soft. I also use real bacon bits instead of bacon slices, and pretty much bypass the first step. If you want a thinner soup, cut the flour in half. Otherwise, a terrific recipe.

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