The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 8, 2008
This was very good but quite time consuming. I made the following changes: I used half chicken broth. I sauteed 2 celery stalks, 1/2 of a yellow onion and 2 garlic cloves in the bacon grease and added the mixture into the potatoes. I added about 4 pinches of nutmeg. I used the green onions and bacon as toppings. Next time I will half the amount of butter and flour the recipe calls for.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 7, 2008
it turned out awful! it wouldnt get thick. i think it was because i used butter and not margarine... i dumped it out after i put in 4 cups of milk. i will try again some other time.
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Cooking Level: Intermediate

Living In: Northumberland, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 6, 2008
Really the best potato soup I've had- homemade, restaurant, you name it. My 7-year-old daughter even said it was better than my mother-in-law's! The soup can be thick, especially when warming up leftovers, but as other reviewers said it's easy to correct if you prefer it slightly thinner. This is a very easy and FORGIVING recipe. I messed up the roux and got it too thick before putting in the milk (like Play-Doh!) But with a little whisking, gentle heat, and patience, it smoothed out perfectly. I prefer a real thick potato soup. So my small twist on the recipe is once I put the potatoes in I grabbed a masher and went after it until the potatoes were broken up smaller. This really thickened it up. NOTE that the soup *will* thicken as it cooks and especially after you remove it from the heat. So don't worry if it seems thin.
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Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 5, 2008
The best I've tried yet! Very filling, but not too rich.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 4, 2008
Good texture, but bland. I will try some half chicken broth next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 3, 2008
This was an outstanding soup and sufficient enough for a dinner that will get you full. I sauteed white onion, garlic and celery in the margerine before I added the flour. It turned out to be amazing. TRY!!!
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Photo by Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Pecs, Baranya, Hungary

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 1, 2008
THIS WAS AMAZING!! My granmother made soup just like this when I was little, and when I tasted this I instantly remembered that. Thank you so much for the recipe!! I made a few changes based on the reviews of other cooks. I reduced the flour to 3 table spoons, which is just under 1/4 cup, other cooks said it was too thick. I only used 4 cups of milk, (used half and half milk because that's what I had) and followed the advice of other reviewers, and added 1# 14oz. can of chicken broth. I only added 1 onion because that's all it needed. This made a GREAT MEAL with the italian bread bowl recipe also found on this site!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 1, 2008
This is the kind of creamy potato soup I have been searching for. I did add more potatoes and instead of baking them I cubed and cooked them early since that works better with my schedule. My husband thought it was yummy!! Thanks Sherry
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 31, 2008
Just made this as a clear-out-my-pantry meal, and it was wonderful. I took others suggestions and split the milk (2%) and chicken broth. I used red onions, and sauteed them seperately, and also parboiled some finely chopped broccoli and carrots, and added all of them in the same step as the potatoes. It came out a wonderful consistency and had a good flavor. Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 31, 2008
This receipe was a great starter. Me and my hubby like really bold flavors and this was just a little to bland for us so I made the following changes. 3 cups of milk, 4 cups of chicken stock, 2 cups of shredded cheddar, about 12 oz of sour cream, 1 lb of bacon and salt and pepper to taste. With these changes the soup turned out awesome!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 31, 2008
My husband and I are big fans but this soup had an odd sweetness to it and was too thick. We added an extra cup of milk after the fact and lots of black pepper. We won't make this again.
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Photo by Sarah Waltrip

Cooking Level: Expert

Living In: Ventura, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 31, 2008
My family and I just love this soup! I make sure I dice the potatoes really small. I also add only about four cups of milk and four cups of chicken broth. It makes the soup not as thick. And the chicken broth adds a great flavor!
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Cooking Level: Intermediate

Living In: Eureka, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 28, 2008
This recipe is great! Try substituting cauliflower (for the potatoes) you can't tell the difference and it cuts way down on the starch content.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 26, 2008
This recipe is delicious each time I have made it. It has quickly become a family favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 22, 2008
My family gave this 5 stars, they out voted me. I think it's really heavy.
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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 20, 2008
My family loves this soup!! I've made it several times. I like to saute half of a chopped onion, and two stalks of chopped celery in a little butter, and then add it when I add the potatoes. I also use one 3 ounce jar of Hormel Real Bacon Bits, which is equal to 12 slices of bacon. Why fry all of that bacon if you don't have to! I bake the potatoes in the microwave if I don't want to heat up the oven. And, F.Y.I, 2/3 cup of butter is equal to one stick plus 2 tablespoons of butter!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 15, 2008
I rate this a 4 because I tweeked it a bit. The first time I made this I went by the recipe this time I only used 1/3 flour 1/2 stick of butter(real) and I mashed up some of the potatoes and in order to not make this consistency of and actual baked potato I used almost a whole carton of chix stock on top of the milk I also added seasoned salt. It was perfect after the tweeks and kept better.
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Amy

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 9, 2008
FANTASTIC! Since I have never made potato soup before, I trusted this recipe based on the reviews. MMMMM yummy! I did add chicken broth to thin it out and it was a HUGE hit with the the hubby & all the kids. Thumbs up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 8, 2008
My husband thought that this was the best ever. Just like gramma's. Very Good!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 6, 2008
Excellent!! I will definately make this again, as my family loved it. Thanks.
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Cooking Level: Expert

Living In: Carthage, Illinois, USA

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