Reviewed: Nov. 4, 2008

ABSOLUTELY FABULOUS!!! I had this recipe at my moms house and she sent me here! I did not change much except I added a small clove of Garlic, Minced to the base. I had to double it up to feed my clan and did the Chives, cheese, Bacon and sour cream on the side...Just like a baked potato in a bowl....

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Jessica E

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Reviewed: Oct. 8, 2008

My sons loved this, absolutely loved it! My older one ate it for breakfast and took it in his lunch, that is how much he loved this soup. I'd give it 5-stars except I thought it was really starchy. I know potatoes ARE a starch, but somehow baking them brings it out in a way that didn't work for me as much as it did for my boys!

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MOELASSES

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Reviewed: Oct. 3, 2008

I found this recipe last year when I needed to make something hearty for a fundraiser for work --- It was the 1st soup gone!! I did make a couple of modifications, but made it again this year and was gone in even less time (under 30 mins!). I did cut the salt back a bit because of all the bacon; I opted to saute the green onion a bit first before adding to cut down on the raw onion taste, but something a bit milder; and I added a dash of garlic powder just because. Regardless, it's a keeper and can easily be modified to fill a 5 qt crockpot for occasions when you have to feed more than 6. Thanks to the author for posting!!!

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Patty2007

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 1, 2008

Cut the recipe in half and used about half the green onions, but otherwise followed it exactly. It was super thick and creamy. Had a nice flavor. Reminded me of a soup I've had out to eat. Even with half the onions they really take over, so I wouldn't add them if you don't like them. Good, but would probably try another recipe next time.

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LobsterClaws

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

this soup was really good. instead of adding the green onions later, i added them with the butter and let them cook longer. they turned out soft and added a good taste. i didn't use cooked bacon, but instead just tossed in some real bacon bits. instead of regular salt i used seasoned salt. overall, soup turned out great. will be eating this all week.

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cjeanine82

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Reviewed: Aug. 5, 2008

This was the best potato soup ever! I followed most of the original recipe directions, except instead of the sour cream I whisked a cup of whipping cream with a half a cup of flour and added it to the soup. I also added a couple of tablespoons of dill weed and a tablespoon of chicken oxo. So good!

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chanb

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Reviewed: Apr. 19, 2008

Very Yummy! Although I did add an additional cup of milk at the end as it was too thick and I also added more salt and pepper but overall I was very pleased with the results and will make it again. Thank you for sharing the recipe.

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Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

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Reviewed: Feb. 18, 2008

This was a really good recipe. We made it in the slow cooker and let it cook all day. My only suggestion is to add extra cheese if you like it cheesy.

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Rick

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 14, 2008

What an Amazing Recipe! I have made this lowfat and full fat...both delicious! Serve with some crusty bread for the complete meal

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EIM

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Reviewed: Dec. 10, 2007

I thought this was a fairly easy recipe to follow and make. I did add some oregano and galic salt (another review's suggestion) and added more potato. Overall I thought it was a pretty good meal, easy to follow recipe, and good everyday ingredients. I would recommend it as a good appetizer.

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Uriel

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Reviewed: Nov. 15, 2007

OMG --- I love potato soup and this is a GREAT recipe. I did however make a couple of changes to it. I sauted the chopped green onions in the roux to soften them a little. I then followed the recipe until after I added the milk. I then whisked approx 1/2 cup of flour with some heavy cream in a separate bowl. I slowly added this to the the soup and stirred constantly. I then poured about another cup of heavy cream to the soup. This made it thicker than the original recipe made and hearty too. Let me tell you it was a HIT!!! My husband went to chef school for 3 years and LOVED it. I then took some to work the next day and my staff loved it as well. This is definitely a keeper!!!!!

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Cindy

Home Town: Desoto, Texas, USA

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Reviewed: Oct. 23, 2007

i thought it was a great recipe. i did leave out the onion because we don't like it. however i did change a couple of things. i added garlic with the butter so it can have that favor. i would out of bacon so i used bacon bits that you would be in salads. my husband just loved it!!!!!

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MONICA24

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

Great recipe! Modified it to accommodate our taste: Little more salt/pepper, used 3 potatoes, 6 strips of bacon, 5 c. milk. Definitely making this again.

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Ryan and Kristen

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2007

This recipe is fantastic. I made one small change as our family doesn't eat onions. I added 2 T chopped garlic to the butter and let it saute for a minute before making the roux. It was so good. Will be making this again and again!

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Jo

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2007

This was served by a friend at our bible study, and it was a hit with everyone. She got the recipe off this website and shared it with us all.

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Debby

Cooking Level: Intermediate

Home Town: Litchfield, Minnesota, USA

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Reviewed: Oct. 5, 2007

We love this soup! It comes together very quick and reheats well.

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shelby262

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Reviewed: Sep. 27, 2007

I loved this soup! I did change it up a bit used only 2 cups milk and 1 cup half & half and 3 cups water, and only about 2 tablespoons sourcream. My boyfriend really enjouyed this one. It was really filling, and tasted great.

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Kadies' Polish Cookin

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 19, 2007

This was tasty enough. Easy to put together, too. Very, very thick. Almost too thick. Very rich too. I wouldn't make this again, just because of the fat content. I will say though, that we got at least double the servings out of this than is listed. So hopefully, I didn't consume over 100 grams of fat last night....lol. I wish I had a chance to prepare it with skim milk, I think it would have not been so thick (almost pasty) and would have cut down on the fat a little. (I prepared this with a family member last night). I wonder if one could use light sour cream? Save some green onion for a garnish.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

Delicious Soup, I set out to make something similar to Panera Bread Co.'s Baked Potato Soup - but this turned out so much better. I added extra cheese, extra milk, garlic, herbs de Provence, and (my secret weapon) white truffle oil. I know this will become a regular dish for my family.

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JasonPaulSo

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Reviewed: Aug. 31, 2007

Picky hubby loved this one. He even brought the leftovers to work with him so he could share it with some of the guys! Still good the next day but had the consistency of mashed potatoes. I had to really thin it out with some milk and chicken broth.

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Baked Potato Soup III

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