Reviewed: Nov. 5, 2009

Wonderfully delicious! I did saute some celery, onion and garlic in some butter before I made the roux. Other than that followed the recipe. It was simple and pretty quick to prepare. I know I'll be making this alot through the cold winter months. Thanks for sharing.

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littlelamb

Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA

Living In: Acworth, Georgia, USA

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Reviewed: Nov. 5, 2009

This is a hearty potato soup It's more like a chowder. I will be making this one all winter long! Warning, try not to eat more than one bowl!!! lol Your belly will hurt! Mmmmmmm!

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Samuel

Home Town: Bridge City, Texas, USA

Living In: Vidor, Texas, USA

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Reviewed: Nov. 4, 2009

Very delicious! Since I didn't have enough green onions for the recipe, I used regular onion instead. I also added 2 cloves of garlic (I made a 4 serving portion) and omitted the bacon bits to make it vegetarian. Definitely a repeat recipe!

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Yafeh

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Reviewed: Nov. 2, 2009

I get asked to make this so much, such a crowd pleaser. Who dosent like a baked potato anyway? I always bake my potatos the morning of and scoop them when they are cooled for easier prep later. I also use 1% milk, 1/2 containter of sour cream, real bacon chopped, and add garlic for added flavor. One of my favorite soups for fall and winter!

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meg

Cooking Level: Expert

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Reviewed: Oct. 30, 2009

Kept the recipes exactly as is, and it came out wonderfully. One bowl kept me full for the night. Might want to add more bacon in the soup next time.

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Reny

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 27, 2009

Wow- this was EXCELLENT! I didn't have whole milk and just used the Lactaid milk we had. I added some garlic to the butter before adding the flour. Everything else I kept the same- but I probably added a little more cheese than what was in the recipe. It was really easy to pull together and it turned out delicious. I will definitely make again this winter!!!

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April P.

Cooking Level: Expert

Living In: Wauseon, Ohio, USA

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Reviewed: Oct. 19, 2009

Sooo goood! This was the perfect soup for a cold evening. I didn't have as much milk so I substituted some home made cream of chicken I had and I think it gave it a very nice flavor. I also added a pinch of rosemary. Delicious!!

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BabyDollPie

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 16, 2009

Rich, cheesy, tasty. I could die happy after a big bowl.

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punkyb9

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Reviewed: Oct. 13, 2009

Simply delicious!

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HAUNLK

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Reviewed: Oct. 12, 2009

wonderful...ran out of milk so mixed a bit of chicken boullion in. also cooked potato on stove rather than in microwave. yum.

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ruski28

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Reviewed: Oct. 9, 2009

Very bland. Will stick with my other recipe for potato soup.

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Cambren2

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 28, 2009

This soup recipe is awesome. But, I changed it a bit. I sauteed the onions in the butter, until transparent. Then made the rou and wisked in milk (little at a time) and stirred until thickened. I then cubed up about 3/4 cup of Velveeta Cheese and added that too milk mixture. Once cheese has melted into soup base, I then added my spices, bacon bits, and potatoes. When serving, I garnished with shredded cheese, bacon bits and green onion. Delicious!

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Cyndi

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Reviewed: Sep. 21, 2009

Oh so very, very good. I'm crazy for a super thick potato soup and this fit the bill perfectly. I did all of my potatoes in the oven for an hour (from other reviews, sounds like the time is about equivalent). I made half of a recipe (still SO much soup!), using Brummel & Brown yogurt-based "butter," 2 cups of 2% milk, 1 cup of skim milk, and low fat sour cream. Plenty thick and rich, even with the lighter dairy products. Used fully leaded cheese...I just don't think the low fat stuff melts right! This was incredibly easy to make...thank you!

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