Reviewed: Mar. 12, 2007

WOW, This is a quick and easy way to make a simple but fantastic Baked Potato Soup, the only thing i changed was that i baked the potato's instead of using the microwave, Thanks Again, this is a keeper

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John

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Reviewed: Mar. 6, 2007

We really enjoyed this recipe. I changed a few things by adapting it to a crock pot. I slow cooked the potatoes in chicken broth for a couple of hours with the bacon and onions. Close to serving I added the cheddar and sour cream. YUM! We loved it.

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MISTYZ23

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Reviewed: Mar. 4, 2007

I have made this recipe over and over and over and it is a huge hit every time. I do add a bit more cheese then it calls for, but that is just to our liking.

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Epearce

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Reviewed: Mar. 2, 2007

This is one of my favorite recipes! I did not even eat soup before this recipe. And this is the only soup I eat! However I like to use Red Potatoes becuase they have a richer flavor and I use the microwave bacon too. It is really good with garlic or cheesy toast or bread.

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MRSANGEL

Cooking Level: Expert

Home Town: Nashville, Arkansas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 2, 2007

this really wasn't very good. it was VERY floury. it's basically a roux gravy with potatoes & other ingredients stirred in. it was good enough that i finished my bowl, but i'm not going to make it again.

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heather

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Reviewed: Feb. 28, 2007

This was very good and very easy! The recipe doesn't say how to take the potatoes out of the the skin (mash or cut up) So, I peeled the potatoes after they were microwaved, and then cut them into chunks. They do cook down in the soup. I also didn't have any cheddar cheese on hand, so I used about 8 oz. of Velvetta (processed cheese spread). And it worked very well. I did throw all the bacon (I used real bacon cut up) into the soup. Just remember to cook the soup on a very low heat, and don't let it boil (it can cause the cheese and milk to seperate). It does thicken very quickly. Very good recipe, thanks!

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emmalou

Cooking Level: Expert

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Reviewed: Feb. 27, 2007

Thanks for posting such an easy recipe. I have made this twice, and I've made the following changes.....I added a can of golden mushroom soup (plus a can of water) I substitued chives for green onions, and I doubled the bacon. Delicioso! ++++++++++++++ p.s. I have also made a lower-fat version using a combination of Butter and Olive Oil for the butter, 1% milk for the whole milk, and substituting canadian bacon for bacon. I also used 8 oz. fat free cream cheese and 2 cups of beef broth to substitute for sour cream and substituted laughing cow light cheese (3 triangles of the garlic/herb flavor) for the shredded cheddar......just as good, and maybe better!!

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BETHMCSHANE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Feb. 11, 2007

This recipe was amazing! it was the perfect consistency just like the restaurants. My whole family loved it. I made a double batch and only put in one can of evaporated milk and it still was creamy and just thick enough. Great recipe for those cold nights!

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Melissa B

Cooking Level: Expert

Living In: Tolland, Connecticut, USA

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Reviewed: Feb. 8, 2007

This recipe tastes like stuffed potatoes in a soup, my family really enjoys it. Also, I bake the potatoes rather than microwave, they taste better.

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Chellsea

Cooking Level: Expert

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Reviewed: Jan. 29, 2007

A-M-A-Z-I-N-G! My husband like no ones potato soup besides one that is served at is favorite restaurant. He loves this and so did my son. I used low fat cheese, butter, sour cream and milk. Still was great. Thanks!!

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Lysa

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Reviewed: Jan. 23, 2007

This recipe was very easy and, most of all, so delicious!!! Thank you

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marie.tack

Cooking Level: Intermediate

Home Town: Colfax, California, USA

Living In: Penn Valley, California, USA

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Reviewed: Jan. 22, 2007

This was pretty good. Didn't have quite the taste I was looking for. I found it was better the next day when I added chicken broth to it to thin it out. It was quite thick after being in the fridge all night, like mashed potatoes. Adding the chicken broth really enhanced the flavor.

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stephinkc

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Reviewed: Jan. 11, 2007

So Good. My husband Loves soup and I love baked potatoes so two of our favorite things mixed in one!

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KARAJOY7

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 8, 2007

Very good, very thick, best if you use good, thick bacon. I grated the hot potatoes and some of the skin was included for more texture.

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WildwoodCorgis

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

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Reviewed: Dec. 16, 2006

This soup is so good it's addicting. It goes together pretty quickly because you can microwave the potatoes while you are starting the soup. My potatoes were a little on the small side so I used 11 instead of nine. When I scooped out the flesh, I left them in nice chunks and didn't mash it so we didn't have the mashed potato flavor that others have said. I made this with cheddar bay biscuits (from this site). I will be making this again and again.

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JennyGirl

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

This recipe to me was just okay. It had pretty good flavor, but as another reviewer said "it was missing something".

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JLD5010

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2006

This is very good. I didn't follow the recipe exactly, which I regret, so I will do so next time. I added too much flour, so the soup was too thick. It turned out to be like really runny mashed potatoes. But that was my fault, not the recipe. I added broccoli and carrots to this soup, to make it more nutritious. I will definitely make this again. I will caution you, however, about the servings. The recipe as written serves 12 people. That's a lot of soup! I converted mine to a 6 serving recipe and it was still a lot.

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Jennifer

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Reviewed: Dec. 7, 2006

This is the best soup ever!!!! It is so easy to make! It's great as a meal by itself. Bravo!

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Jenifer

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Reviewed: Dec. 5, 2006

This soup was delicious!!! The changes I made were only to make it healthier but not tastier...I used 1% milk and it still came out nice and thick and I also used diced ham instead of bacon. Yummy!!

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HJN Chef

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Dec. 3, 2006

The soup was great and I received lots of compliments. I made a double batch for tailgating. It does take a long time to make. And I made the mistake of putting it in the fridge overnight. DON'T DO THAT. It will be a large pot of mashed potatoes the next morning. I had to add about 1/2 gallon of milk and some chicken broth to thin it out. My mistake, But everyone loved it anyway.

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Kimberly

Cooking Level: Intermediate

Home Town: Covington, Kentucky, USA

Living In: Dayton, Kentucky, USA

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