I enjoyed the taste but agree with other reviewers that it's a bit thick. I cut the recipes in 1/2 and still had more than enough. I also added a bit more onion and bacon (real bacon, not bacon bits). Next time, I will try adding more milk to make it thinner.

loved it tasted like bob evans baked potato soup that i like so much will make again

Loved this... will make it again and again.

did 4 cups whole milk and 2 cups skim so it wasn't so thick. Excellent soup. Tasted like twice baked potatoes!

Loved this! I added some chicken broth as suggested by other reviews. I also added some garlic salt. It was awesome! I will be making this alot!

We loved this soup! Very easy to make and a total comfort food. :) We made it with fat free milk instead of wholoe and it was still good.

My family loves this hearty soup even in the summer!! Will be making all year round!

This was good, but not very soupy. More like a very thick chowder, and that's even after I added an extra 1/2 c. milk. I also think it was lacking onion flavor. Adding additional onions to cook right in the soup would probably improve the flavor.

This recipe was a bit too thick. After eating I went out to play soccer and it felt much too heavy.

This is a great soup. I baked the potatoes instead of microwaving because I believe they have a better flavor. I also added a lot of chicken stock and used chopped yellow onions instead of green. I sauteed them in the butter just enough to soften them. This make a lot of soup, so you might try cutting the recipe in half. It filled my large crockpot to the brim.

Amazing! I did use Sharp Cheddar and about a 1/4 cup more milk, to thin it out a little. The second time I made it, I added some ham instead of bacon. This really is a great recipe. My family asks for it all the time! A keeper!

My family really enjoyed this recipe! My husband said it was the best he ever had! I added a little onion and celery to the butter and some chicken broth to the milk mixture. We also had some leftover ham from Easter dinner that I through in as well. I will definitely make over and over!

This soup is TERRIFIC, with MINOR modifications to our taste. I suggest you guys try this for variety. Instead of Bacon(because we don't like it soggy once it sits), I used 16 oz package of Ekrich skinless smoked sausage. I fried in a pan until golden brown and added at the very last minute of cooking right before serving, also the same time you add the sr cream. I also substitute skim milk for whole milk. PLUS I add one can of chicken broth. Otherwise make as directed. By using the skim milk it's not too thick and by adding one can of chicken broth it tastes great! The smoked sausage is REALLY what makes this recipe AMAZING! The flavor is incredible!

I made so many changes to this recipe, that it's hard for me to rate the original one. I thought the original recipe would lack in flavor and there were too many potatos. Here is what I did. I used 3 large potatoes, I blanched them until they were half cooked, then cubed them.. so they would cook the rest of the way in the liquid. I used 3 cups of milk, and between 1-2 cups chicken broth. Milk alone would be too bland. I cooked one small yellow onion in the butter before adding liquids. I only used a few tbsps of butter. I used at least 1/2 tsp salt and 1/4 tsp pepper, I kept tasting it and adding more. I stirred a few tbsps only of sour cream in at the end, and I think the bacon gives great flavor. My batch made enough for 4-6 dinner sized servings. This recipe has potential, but I did a lot of tweaking.

I did not care for this soup at all, but my family seemed to like it. I made enough for eight people. Therefore,I changed a few things: increased the flour and butter to a full 1/2 cup each,used 1 tsp (increased) of black pepper,used 8 potatoes instead of 6, used skim instead of whole milk & ended up adding 2 extra cups to thin the soup out a little, and finally at the end of the cooking I added some saute vegetables. For the vegetable saute, I cooked 1 minced carrot for 2 minutes in 1 Tbsp butter, then added 1/4 cup dried minced onion and 1 minced stalk of celery, then let them cook in the skillet until veggies are soft; remove from skillet and puree them in a food processor, then add to soup when adding sour cream. I doubt I'll be making this again.

This soup is great! I made a lower fat version by substituting light margarine for the butter (same amount), skim milk for the whole (same amount), 8 oz of fat free cheddar + 4 oz of 2% cheddar for the 10 oz of regular cheddar cheese cited in the recipe, and reduced fat sour cream instead of regular. My soup was still thick (but not too thick like some of the reviews said) and rich with less than half the fat and calories of the original recipe. It tastes great without completely throwing off my diet.