Reviewed: Mar. 22, 2012

This is restaurant quality potato soup. As good as any I have ever had. The only thing that I do differently,basically because it is easier,is that I cube the potatoes with the skin on so that it is chunkier.SJS9

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Reviewer:

Sylvia S.

Reviewed: Mar. 2, 2012

I used leeks instead of green onions as I didnot have them.I tried making other potato soups and they didnot turn out to my liking.This was really great .Thank you for posting it

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Reviewer:

charlotte

Reviewed: Nov. 10, 2011

To me this soup is a bit to thick, so I have to add milk when I make it. This recipe comes in handy on cold nights when supper isn't ready, considering we usually have these ingredients in the house. (:

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Reviewer:

Hannah

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Oct. 14, 2011

really good but thick

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Reviewer:

sarapreston

Reviewed: Jun. 19, 2011

This soup was very thick and was perfect. I would suggest cutting up the potatoes smaller, however. I would rate this overall 4.5 because it is a bit too thick. I wouldnt suggest using this soup in a big party.

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Reviewer:

Ashley

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: University Place, Washington, USA

Reviewed: Jun. 15, 2011

So much better than the half milk half chicken broth potato soup I made before! Rather bland and floury-tasting without the cheese and sour cream, but the with it--man! Delicious! It's a thick, creamy, rich soup. Perfect for chilly and/or rainy days. I used the leftover bacon drippings and supplemented some margarine with olive oil to make the 2/3 c. butter. I also microwaved the 4 potatoes then peeled and cubed them and that worked perfectly. So quick and easy, love it! Thanks!

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Reviewer:

FoodObsessedMom

Cooking Level: Expert

Home Town: Williamsburg, Virginia, USA

Living In: Abingdon, Virginia, USA

Reviewed: Apr. 5, 2011

Great recipe for when you need baked potato soup but don't have a lot of time. I used frozen diced potatoes and just thawed them before adding them to the soup.

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Reviewer:

Stephanie

Cooking Level: Intermediate

Reviewed: Apr. 5, 2011

I doubled this recipe and adapted it for the crockpot. I just peeled and quartered my potatoes, rinsed them and threw them in the crockpot and covered them with organic chicken broth. Once they were fork-tender, I just mushed them in the crockpot with my potato masher (for a chunkier soup) and then threw the rest of the ingredients in. I did not need the flour or butter as the potatoes thickened up nicely on their own and I only used one 12 ounce can of evaporated milk, to keep the soup thick. I did not add the sour cream only because I felt like she could add that at a later date, if she decided to freeze it OR she could add it to her family's taste. For a more baked potato taste, I added sauteed green onions, chives and fresh minced garlic and I doubled the cheese. I made this for a new mom-friend of mine but her and her family loved it. Very easy and re-warms like a champ. Very bendable and quite budget friendly.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 24, 2011

Pretty Good, It was a nice change we all enjoyed it on this rainy day, with soft warm french bread.

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Reviewer:

TAMI

Reviewed: Feb. 22, 2011

It was better than I thought it would be. However, I added more cheese than the recipe calls for and just a tad more flour. It didnt seem to be getting thick enough so i added 1 1/2 tbs. more. Delicious, hope this helps.

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