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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athena1970

Cooking Level: Expert

Home Town: Huntington, West Virginia, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 11, 2008

Oh my gosh! Love it. I made only one change. I used half milk and half chicken broth. Learn that from Rachael Ray. It makes it taste like it cooked all day. Never any leftovers. Made 5 times already.

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PBCSCPETERS

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Reviewed: Jun. 8, 2008

Real good recipe, nice taste. I think I'd add an extra potato next time, though, as it came out a little on the thin side.

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Jess

Cooking Level: Intermediate

Home Town: Wantagh, New York, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: Apr. 26, 2008

I love this recipe! I use it about once a month and even my "I don't like soup husband" enjoys it. I only add about 3-4 cups of milk, and I do not add the flour or margarine. Over all it's a very filling soup that is super YuMMy and is sure to be a hit!

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Cherries

Cooking Level: Beginning

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Reviewed: Apr. 23, 2008

This soup was awesome! It has such good flavor. I made on a weeknight...that may be a mistake because it is somewhat time consuming. I think this is a weekend soup for sure! It's worth every minute though! We all loved it.

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Missy

Cooking Level: Intermediate

Home Town: Conestoga, Pennsylvania, USA

Living In: Pequea, Pennsylvania, USA

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Reviewed: Apr. 20, 2008

very good! Makes a lot, froze some and gave some to the neighbors!!

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KATDEN1016

Cooking Level: Intermediate

Living In: Oconomowoc, Wisconsin, USA

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Reviewed: Apr. 13, 2008

I made the recipe for 2 servings. (My husband doesn't like mashed potatoes.) I used 5 Fingerling potatoes, low fat sour cream, 1% milk, and non hydrogenated margarine. I also took advice from another review and added garlic powder. I didn't have any bacon, so I used bacon bits. I didn't cook the potatoes ahead of time. Instead I followed the directions without cooking them. I cut the potatoes in half then cut them in 1/2 inch pieces. They softened, but not enough to break up and become mashed. I also added more sour cream, and used Cougar Gold Cheese, it's a very sharp cheese you can buy online. The flavor was great! I gave this recipe 4 stars because without adding your own flavoring, it's bland.

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WannaBeChef

Cooking Level: Expert

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Reviewed: Mar. 30, 2008

Awesome winter recipe! I love to make this with bread bowls. After I scoop out the insides of the bowls, I save it for the next day. After the soup has sit in the refridge for a night, it is a lot thicker, perfect for dipping with the remaining bread! yum!

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Indygirl87

Cooking Level: Intermediate

Home Town: Lowell, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 27, 2008

This soup is really quite good. I agree that the roux was a bit too much and made it a bit too thick, but I compensated by adding vegetable broth before simmering. I also added some extra seasonings, including more salt and pepper than the recipe calls for. Still, overall this recipe is definitely a keeper.

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Candy

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2008

wonderful!!

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shannie21

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

I've been making this soup for years! However, I use a ham steak cut into 1/4" because I hate to cook bacon. Also, I leave the skins on the potatoes. Always needs some thinning down with milk, but it is a winner on a cold night!

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MELAINE00

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Reviewed: Mar. 12, 2008

Great recipe. In a hurry? Heat milk in microwave before adding to soup. Soup will thicken in half the time (and won't burn!)

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cookin-4-12

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Reviewed: Feb. 29, 2008

I used 1/2 stick butter and 1/2 cup flour and that seemed to work out just fine for thickness for us. I also added garlic powder,onion powder and a touch of cayenne. I did use one small white onion (I was out of green) but added some chives to make up for that. I used colby jack cheese (all I had on hand) This was a very good tasting soup and I'll happily make again. Thank you so much.

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BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

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Reviewed: Feb. 25, 2008

SOOOOOO GOOOOD!!

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Shell

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Reviewed: Feb. 24, 2008

My husband ate a potato soup in a restaurant and asked me to make it for him. I had never done a potato soup. This recipe is very easy. I changed a little bit. I put more salt and pepper and a lot of spices like lavender,thyme, basil and fennel. I also used butter instead of margarine. My family love it and they didnt leave me any leftover. My husband even said that it taste better that the one in the restaurant.

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Desiree

Cooking Level: Expert

Living In: Springfield, Massachusetts, USA

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Reviewed: Feb. 20, 2008

Couldn't stop eating this soup! I substituted leftover ham for the bacon and added more salt and pepper for my taste. I grew frustrated waiting for the soup to thicken, so I threw in the potatoes and onions while the base was still somewhat thin, but the starch from the potatoes seemed to help it thicken faster. Would definitely make again.

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