Reviewed: Sep. 2, 2006

Yummy!! I just had a big bowl of this soup and it is delicious!! I didn't have time to bake the potatoes so I boiled them instead. I also added 1/2 cup of water before adding the cheese(the soup is super thick) and 1/2 teaspoon of minced garlic. Its a hit in this house!

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Munch

Cooking Level: Expert

Living In: Norfolk, Virginia, USA

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Reviewed: Aug. 30, 2006

This soup tasted exactly like a baked potato. It was very good. I served it in a bread bowl and my husband enjoyed it even though he's not big on creamy soups. The only thing was that the left overs weren't as good as it was freshly made.

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AMANDASEAN

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Reviewed: Aug. 29, 2006

Look no further for the perfect soup...add an additional cup of milk if you prefer your soup thinner. I make this at least twice a month during the winter & it freezes well!

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: Jul. 5, 2006

One of my family's favoirite meals!

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PAJAMA GODDESS

Home Town: Baytown, Texas, USA

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Reviewed: Jun. 27, 2006

YUM!! This is a delicious soup recipe. I omitted the bacon (we're veggies) and used fat free sour cream--excellent. Also, I didn't have the time to bake the potatos, so I diced them up and boiled them until soft. Then I mashed up about 1/2 and left the others in small chunks for the soup--made it nice and hearty, and turned out perfect.

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TINA

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Reviewed: May 22, 2006

EXCELLENT! My boyfriend is a picker eater and he loved this! I had a few changes though. I used 3 cups milk and 2 cups (one can) of chicken broth. I used 1 tsp each of salt/pepper, and more to taste. I ommitted the bacon and used one 15.25 oz can of corn. Next time I think I will add pieces of ham. This recipe would be perfect as a starter soup to any great meal, or in a bread bowl for a meal itself! I think just the milk/chicken broth and cheese would make a great cheese chowder base. After eating it, my boyfriend and I thought it'd be great to garnish with crispy bacon crumbles, shredded cheese and green onions or chives.

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PIKOGIRL82

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 26, 2006

I find it very bland and have to add salt for taste. However, my husband really likes it.

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September

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Reviewed: Apr. 18, 2006

I made this recipe without the sour cream and it was good but I'm sure it would be even better with it. Next time I would add the sour cream to the soup and sprinke the onion, bacon, and cheese on top of of the soup instead of stirring it all in.

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AMDYNZEE

Cooking Level: Expert

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Reviewed: Mar. 16, 2006

I made this soup to surprise a dear co-worker who really wanted potato soup. She and everyone loved it! And now I am being asked to make it often. The best suggestion is to "truly" bake the potatoes. I also decided to some of the bacon fat in the roux for more flavor. I did not serve the same day but rather chose to refrigerate overnight for flavor. This is a very thick soup therefore the next day needed to be thinned with milk/half & half but the flavor was excellent. I chopped the bacon before cooking and any lartger bits, broke them prior to adding to soup. I held back some to add upon serving along with finely shredded cheddar and sour cream. This is a killer soup! Thank you.

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MARTINML

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Reviewed: Mar. 13, 2006

This soup was wonderful. Instead of using 6 cups of milk, I used 4 cups of chicken broth and 2 cups of milk. It made it really rich which we loved. Also, in the future, I would peel the potatoes and bake them. Then I would just toss them in the food processor and add them to the mix. I was really happy with how this soup tasted, and even my one year old who doesn't like potatoes gobbled it up!

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Colleen

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Reviewed: Mar. 12, 2006

VERY GOOD! This is the best baked potato soup recipe I've tried yet. It doesn't taste too floury and the flavors blend very well!!!!

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BILLIEBCC

Cooking Level: Expert

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Reviewed: Mar. 10, 2006

I have been using recipes from allrecipes.com for several years and have never felt compelled to write a review until now. This baked potatoe soup recipe is fantastic. My husband does not like any soup but he loved this. I followed the recipe exactly as written and would not change a thing. I will definately make this again and again.

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skw

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Reviewed: Feb. 28, 2006

This is a fun soup to make, and the whole family enjoys it. The soup does thicken up considerably the longer it sits, so don't be afraid to thin it out with additional milk. It is a little bland (perfect for kids!) so I added additional salt and pepper, hubby added red chili pepper flakes, and I like the suggestion of a previous reviewer to use some of the bacon grease in the roux for additional flavour so I will try that next time. You could add anything you want to boost the flavour in this recipe! I'll never make plain old potato soup again!

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KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 20, 2006

absolutely delicious - everyone loved it - it just needed a little more salt -and next time i will not add the sour cream - but it was a great hit and i will make it again!

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CNKABINS

Cooking Level: Intermediate

Home Town: Skokie, Illinois, USA

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Reviewed: Feb. 7, 2006

I couldn't believe how well this soup came out, it was even better than some I've had at restaurants. I pre-cooked the bacon and chopped it before adding it to the soup, and added some of the drippings as well. I also used 5 potatoes instead of 4, and I left out the sour cream and added crushed red pepper to make it a little more spicy. I highly recommend it!!

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nereidia

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Reviewed: Feb. 6, 2006

Very Good!

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NICOLETTE

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Reviewed: Jan. 18, 2006

This recipe was great!My husband and I first tried it at a restraunt,and loved it.This recipe was an exactly like the soup from the restraunt,Fantastic!

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Bree

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Reviewed: Jan. 5, 2006

My family loves this soup. I use fat free milk, 2% sharp cheddar cheese, the precooked bacon bits, and light sour cream and have had no complaints! I don't cook the potatoes in the microwave. I boil them on the stove and make the roux while waiting for the potatoes to cook. I also do what some suggested and cook the onions in the butter to give it a bit more punch.

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CHEMROSE

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Dec. 18, 2005

Awesome recipe - I used lowfat 1% milk and pre-cooked bacon and it was FABULOUS! THANKS!

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EMILYHANDERSON

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Reviewed: Dec. 10, 2005

My eldest son can't stop eating this soup. Got positive feedback from everyone who ate it. Don't make the mistake of adding additional flour to the roux because the soup thickens considerably when you add the potatoes. Very creamy.I made this a day ahead of time so added 2/3 green onion at that time. Added rest of gr. onion, sour cream, and bacon just before serving(so bacon wouldn't get mushy)the next day. (I cooked the bacon well done in the oven and chopped it medium dice, although the recipe does not specify.)Garnished with grated cheddar,left over green onion, and a little diced tomato (for a festive look). Requires fair amount prep time with stirring soup, and cooking bacon etc., but would make this again! Next time I will use at least part bacon grease in the roux to enhance the flavor.

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DMOMIES

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Baked Potato Soup III

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