Reviewed: Mar. 9, 2009

Excellent recipe....easy to follow and fast to prepare.

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Stina

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Reviewed: Feb. 24, 2009

Definitely needed to add chicken broth to thin out the soup (otherwise we'd be 'slurping' mashed potatoes). That done, it was delicious!

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sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Feb. 21, 2009

Boiled the potatoes (chopped with skins)instead of putting them in the microwave. I added extra butter and salt because I like more flavor :)

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The Craven's

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Reviewed: Feb. 21, 2009

I think I used too much flour and not enough cheese. My daughter liked it, she put more cheese in it. I will try it again and see if it was just me that messed it up. ( It probably is me) Lol.

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Julie Williams

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Feb. 17, 2009

The best potato soup I have ever had!!!!

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chefstacia

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Reviewed: Feb. 17, 2009

Love, love, love this recipe. It is a bit of work because of the constant whisking as you slowly add the milk (but it gives it the great thickness you want in baked potato soup). Husband and I used 1% milk, low fat sour cream and it did not alter the taste at all. We also didn't have bacon. Love it and will make over and over. Thanks for sharing!

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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Reviewed: Feb. 16, 2009

Heavenly! I followed the recipe for the most part, but sauteed an onion and added that to the flour, margarine & milk mixture, and later added low fat cheese, scallions, bacon & a tablespoon of low fat sour cream. This soup does need a bit of additional salt & pepper. I used skim milk to cut down on some of the fat, and replaced the butter with margarine (reduced the amount, too). It was so good that I had it for breakfast the following day!

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DrColls

Home Town: Phoenix, Arizona, USA

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Reviewed: Feb. 11, 2009

I must have done something wrong... I thought it was bland

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MANDY_1296

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Reviewed: Feb. 7, 2009

I made this recipe and it turned out really yummy! I added cumin and thyme to enhance the flavor. I also added chicken stock the thin it out. All in all great base to start with!

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amie

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Reviewed: Feb. 7, 2009

This is a great and super easy soup! Delicious. I made it really easy by using a bag of cubed hash brown potatoes. Just thaw and add when the recipe says. thanks for a yummy recipe!

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RKipe

Cooking Level: Expert

Home Town: Chambersburg, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 3, 2009

One word - YUM.... total comfort food. I used fat free milk, reduced fat cheddar cheese, low fat sour cream, real bacon. This was the richest soup, can't even imagine using whole everything. One bowl is more then enough. Was worried the soup wouldn't get thick, because the milk and flour didn't thicken - boy was I wrong. The soup was thick, but not too thick. Oh my, soooo good....

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Feb. 2, 2009

My whole family loved this soup. I gave it 4 stars only because I made some changes, 5 stars for taste...definitely a keeper! I used 6 lg. potatoes (microwaved, cooled slightly and peeled. Broke up with pastry blender.) Melt 1/2 c. margarine & add 1/2 c. flour & 2 T. bacon drippings. Stir in 6 c. milk (2 c. at a time) until well blended. Stir in potatoes, 1 tsp. salt, 1/2 tsp. pepper, 16 oz. pkg. of cooked and crumbled bacon, and 10 oz. shredded cheddar cheese; heat through. Add 1 c. sour cream; heat through. I topped bowls with the remaining 2 oz. of a 12 oz. bag of shredded cheese and chopped green onion. Wonderful soup and it wasn't to thick.

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Pam

Home Town: Hudsonville, Michigan, USA

Living In: Zeeland, Michigan, USA

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Reviewed: Jan. 31, 2009

This is soooo good. The husband liked it too, :)

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Natalie Switzer

Cooking Level: Intermediate

Home Town: Beaverton, Michigan, USA

Living In: Gladwin, Michigan, USA

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Reviewed: Jan. 30, 2009

Excellent! We used real bacon instead of bacon bits, both times we made this. I'm sure it improved the flavor. It was wonderful and adults and children enjoyed it! Thank you for a great recipe!!

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mamatomany

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Reviewed: Jan. 29, 2009

Really good. Unlike most potato soup recipes, this did not taste like "dressed up mashed potatoes". I will make this again.

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ACIMATLAW

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Reviewed: Jan. 18, 2009

I thought this was good. I subbed non fat milk, reduced fat cheese and reduced fat sour cream with no problem. I cut down on the butter & flour to about 1/2 cup each beacuse other reviews had said the soup was thick. It was still really thick so I added some water.

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jdsk9queen

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Reviewed: Jan. 18, 2009

This soup is awesome!! Its cold here today and I decided that it would be great for a nice bowl of hot soup and this was the best! If you like potato soup you will LOVE this!

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Jacob and Abbi's Mommy

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Reviewed: Jan. 18, 2009

I have tried several potato soup recipes from this site and this has been the best so far. I was a bit skeptical about microwaving the potatoes but it was great and super easy! I used real bacon and fat free milk (b/c that's what we had). This is a keeper!

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dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 14, 2009

yummy. only changes i made were i microwaved the potatos first after i peeled them. great recipe. family loves it

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Krysti N

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

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Reviewed: Jan. 13, 2009

Very satisfying. I used 5 large russet (baked) potatoes. I carved out the insides as well as added some skin into the soup. I also used 4 cups of 1% low-fat milk and 2 cups of chicken broth and used less cheese (8oz instead of 10oz). Family loved it. Definitely a keeper!

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