Reviewed: Nov. 21, 2009

I made this soup for my husband who was sick and the weather was crappy. It was DELICIOUS! I boiled the potatoes while making the bacon and used bacon fat to substitute the butter. I used 2 cups of chicken stock and 4 cups of 2% milk. I added a little garlic and onion seasoning and omitted the salt. I woke my husband up, fed him the soup, and he loved it...so did I! I did use maple bacon and when I reheat will add a little milk to thin the sauce a bit. Overall amazing. Advice: don't mash up the potatoes too much...good sized chunks taste fabulous a gets away from the mashed potato consitency others were talking about. Enjoy! It was a hit for us!

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Cultured Chef

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Nov. 11, 2009

so boyfriend hasnt' issued his vote yet but i did make a few maijor changes.. first being i used two tabs of butter not 2/3 a cup i also used soy milk and red onion rather than green (green is a garnish)rather than bacon i used some left over sprial ham the boyfriend kindly parted with. the cheese and sour cream stayed but i used a bit less of the cream and added some organic chicken broth (it was on sale!) a bit more fresh ground black peper and some cajuin spices and garlic oh and a pinch of thyme too...soup seemed a little thin still so i added a bit of corn starch to thicken it up and it looks great! even the boyfriends brother who hates soymilk with a passion said it smelled good in here will post the restults after dinner :)

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aura_bryt

Cooking Level: Intermediate

Home Town: Gretna, Louisiana, USA

Living In: Grayland, Washington, USA

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Reviewed: Oct. 21, 2009

Great Recipe, everyone I have fed it to loves it. I make a couple of changes, I use a whole 10 lb. bag of potatos, mashing some andleaveing some boiled with skin and I also add two pounds of sausage.

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Nikki

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Reviewed: Oct. 13, 2009

I used chicken stock and milk. Also, I had to add a variety of spices to give it more flavor. The soup is a meal by itself. Thanks for sharing.

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Kecia

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Reviewed: Oct. 9, 2009

This is my family's favorite potato soup we eat it all winter long. This soup also freezes very well. Thank you Crystal

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Crystal

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Reviewed: Oct. 7, 2009

Well, I'll admit that due to lack of time, I cheated and used Instant Mashed Garlic Potatoes. I used a half cup of butter/flour for the roux and can't say that I really measured the milk; just kept adding until it looked right. It was just a tad bland for my taste so I added in some seasonings and a few drops of liquid smoke to help compliment the bacon. This is an incredibly satisfying soup and one that's going to stay in my recipe box. Thank you Carol!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 6, 2009

I have been making this recipe for years and all my family and friends absolutely love it! I have made this soup so many times that I don't measure anything except the flour and butter (I think it is important to have equal portions of these two). I use at least double the potatoes than the recipe calls for as I like a thicker soup. Note that the first time I made this I didn't stir the milk constantly and ended up burning it! So, definitely keep a watchful eye on your pot.

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mary

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Reviewed: Sep. 30, 2009

Great Soup!! It makes a lot too, we had enough for 3 days, but it was just my husband & I eating it. I followed the advise of putting potatoes in the microwave,10 mins, then baked for 20 minutes. I did this while cooking bacon(a full package) and making up my roux, and potatoes where ready when I needed them. When making the roux, I used a little of the grease left over from bacon,added green onion, used salted butter, and added just a pinch of Italian seasoning. Left the skins on potatoes, and doubled the cheese. NEver added any extra salt, but did add a lot more pepper (just kept tasting it). Soup was really thick until sour cream was added, plus it was a great flavor too. *** Had to add about 2 cups of milk the next day to thin soup out for left overs, but it still tasted really good*** Will make again, thanks for the recipe!

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Trixie33

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 29, 2009

i changed this a little to what i had on hand. i didnt have the sc so i added a packet of dry ranch. my whole family ate this up it made a nice amount and the big guy had 2 bowls. i served it with grilled cheese and it was a GREAT meal for a cool fall night.

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Sep. 18, 2009

This soup is out of this world! You don't need a bunch of fancy spices to get a great flavor, to whom ever makes this soup and doen't like it well honey you just ain't doing it right!!!

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CW1981

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

This is the best potato soup I ever had even my husband said that this soup was awsome,and it was so easy to make, no need to buy store bought soup any more this recipe is a keeper.

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clkimba

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Reviewed: Jul. 17, 2009

Made my cold winter days bearable.

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ROSHELLE

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Reviewed: Jun. 15, 2009

Amazingly delicious for such simple ingredients. I added three cloves of garlic, chopped well, with the butter, and seasoned with extra black pepper, cayenne pepper, thyme, and onion powder. I didn't have enough milk, so I substitute 2 cups of broth + 1 sodium free bouillon packet for 2 of the cups of milk. The scallions and bacon add a great amount of complex flavor. Will definitely make again!

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jessieblum

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Reviewed: Apr. 16, 2009

meh- there was way too much roux- i would use 1/4 c. butter and 1/4 c. flour if I were ever to try it again. The soup was sooo thick, I had to add several more cups of milk. This only kept it the right consistency for a little while, then it stared thickening again. I also could taste the flour in the soup. I probably wont make this again.

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