Reviewed: Mar. 11, 2008

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.

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alexsmom

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 29, 2008

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.

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Feb. 18, 2008

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.

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Melanie

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 15, 2008

This is a great potato soup recipe. It was a little thick for my family so I added some chicken stock to thin it out some. Turned out fantastic! We will have this again soon.

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mclainsmom

Cooking Level: Expert

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Reviewed: Feb. 14, 2008

This recipe was ok but be prepared that it doesnt serve 6 it serves 18! I had soo much left over I dont even know what to do with it. The recipe is a good base but next time I will try it with less sour cream I think you only need about 2/3 of a cup and a little more butter. Also I used 1% milk and it came out just fine so dont be scared =)

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jordyns mom

Home Town: Tacoma, Washington, USA

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Reviewed: Feb. 9, 2008

I thought this recipe was great! I converted the recipe for 4 and didn't change anything else but the onions, I didn't have green onions so I used chives and it turned out perfect.

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MOTHERDESTINY

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

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Reviewed: Feb. 9, 2008

I've used this recipe so any time. It is a absolutely hit every time I serve it regardless of the event. Tonight I am planning to serve it with Beer Bread.

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MorePlz

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Reviewed: Feb. 7, 2008

My family loved this soup! I added a 14 oz can of chicken broth as reccommended by other reviews. I also cut back on the flour and butter because 2/3 cup is more than is needed to thicken this soup. Adding the sour cream at the end made the soup luscious and we all enjoyed it.

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THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Feb. 6, 2008

Soooo Yummy! I don't usually like to make recipes that so many reviewers have had to make changes to since it's a little intimidating to me as a new cook. But, I followed a few suggestions by using real bacon, 7 potatoes, only a 1/2 cup of flour and 8oz of cheese. Based on my personal preference in milk, I used 2 cups of 2% and 4 cups of 1% rather than the suggested 6 cups of whole. Great taste, great consistency and definitely something I will be making again in the near future. (I only gave it 4 stars because I did not follow the recipe as listed. However, the final product deserves 5+ stars!)

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PregnantAndHungry

Cooking Level: Beginning

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Reviewed: Feb. 6, 2008

I used only six potatoes and it came out awesome!!!! Thank you!

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SPOTQUEEN

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Reviewed: Feb. 5, 2008

This recipe is good but a bit too heavy for us to have on a regular basis so I started tinkering with it. Now when I make this soup I start off by mashing the potatoes and using skim milk in them. Then I saute a clove or two of crushed garlic in the pot, add chicken broth as my liquid instead of whole milk and then add everything else.

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chettler

Cooking Level: Intermediate

Home Town: Hamlin, New York, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Feb. 2, 2008

Excellent potato soup recipe! I made a large batch and froze the rest of it to get to later and it tasted just as good the second time around as the first.

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kettish

Cooking Level: Intermediate

Home Town: Dacula, Georgia, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Feb. 1, 2008

This was great soup and so easy to make. I do wish I'd taken one reviewers advise and substituted some of the milk for chicken broth. It was a little too creamy and rich for us. I also added the garlic and minced onion and I only put in about 1 cup of cheese.

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momofzander

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

This was a tasty soup, but I had to add WAY more milk than the recipe calls for. It would have been lumpy mashed potatoes if I went exactly by this recipe. It was super good the next too. I served this soup in french bread bowls.

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MTREAD

Cooking Level: Expert

Home Town: Pascagoula, Mississippi, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 30, 2008

This is a good recipe, but a bit thick. No biggie, just thin it out with chicken stock. I did add a bit to the ingrediants and the method. I fried up 1/2 Lb. of bacon and then removed it from the dutch oven. In the bacon grease I added a Tbs. butter and then sauteed diced onion, celery, and then garlic. Thickened with flour, and then seasoned with quite a bit of pepper, and a bit of salt and garlic powder. For the liquid I used 2c whole milk, 2c half and half, 1 cup skim milk and 2 cups stock. I also added corn, and only used 1/2 the sour cream. I tend to use a lot of veggies so I uped my qty's on all of those. Very hearty!

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Jackie

Cooking Level: Intermediate

Living In: Novi, Michigan, USA

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Reviewed: Jan. 29, 2008

Delicious!!! This is the perfect recipe for those cold winter Sunday afternoons! I used the bacon dripping and added just a touch of butter to make the flour base....definitely not for you if you are on a diet....but great for those days when you need to cheat with a great comfort food!

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Lily

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 27, 2008

I thought that this would turn out different. I would not make this again.

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Kali Somerville

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 18, 2008

Amazing dinner! I used 3 cups 1% milk and 3 cups whole milk. Also, I would DEFINATELY only use real bacon. This soup is so filling and it really warms your bones. It's a new favorite.

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renee816

Cooking Level: Beginning

Home Town: Beverly, Massachusetts, USA

Living In: Danvers, Massachusetts, USA

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Reviewed: Jan. 17, 2008

This soup really thickened up on me. I may make it again but find a way to lessen the thickness.

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nonancolorado

Home Town: Detroit, Michigan, USA

Living In: Evans, Colorado, USA

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Reviewed: Jan. 14, 2008

Delicious! This should be called "loaded baked potato soup". It makes a huge amount, so I have some in the freezer for the next time it's really cold and I don't feel like cooking.

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