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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Crabbcakes

Cooking Level: Intermediate

Living In: Severna Park, Maryland, USA

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Reviewed: Jan. 8, 2008

The taste of this soup was awesome...even my husband who isn't a soup lover like me said..."hey, this is really good." It was really thick, more like soupy mashed potatoes and I do think that I would add a little more milk next time I make it. I also sauteed an onion first before melting the butter since I didn't have green onions. I plan to give the rest of the soup to a friend since it made so much...I hope her family enjoys it as much as we did!

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Kara

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Reviewed: Dec. 30, 2007

This soup was much too thick. I served it for lunch on Christmas day to 12 people (it does make a lot) but half didn't come close to finishing. It is missing something-maybe a can of chicken broth would add flavor; and I would definitely cut back on the amount of potatoes used. I have made Baked Potato Soup III from this site and it is better--should have stayed with that recipe.

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Acookfromdallas

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Reviewed: Dec. 24, 2007

Creamy, tasty, quick and easy. I didn't have whole milk, so I used 1 cup heavy cream and 5 cups 2% milk. The dried spices and hot sauce add just the right amount of flavor. Used the leftover potato skins to make potato skins as an appetizer. Just season and deep fry (or brush with oil and broil) top with cheddar, bacon bits and green onion and bake until cheese is melted. Serve with sour cream....my guys loved this meal.

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Lynne Garrison

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Ridgecrest, California, USA

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Reviewed: Dec. 13, 2007

soooooo yummy! i followed someone's suggestion to use 1/3 c flour and it turned out with just the right consistency. it was great and will definitely make it again :)

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 8, 2007

Very yummy...All I did different was added more milk to thin it down a bit.

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Danielle M

Cooking Level: Expert

Home Town: Summersville, West Virginia, USA

Living In: Gainesville, Virginia, USA

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Reviewed: Dec. 6, 2007

Wonderful, filling soup! I loved not only eating this hearty meal, but as a novice, it couldn't have been easier to make. I did alter slightly: 1/2 cup flour, eight ounces of cheese (packages of shredded cheese come in 8 and 16-ounce portions, so there you go), and the freshly cooked and crumbled bacon (six strips) was the right choice over bacon bits. Perfection!

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Ray in Alameda

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Reviewed: Dec. 2, 2007

Great soup! I forgot to buy sour cream so left it out and it was still terrific! I think it needs a little extra salt than called for. I used Hormel ready to use bacon bits. So easy, fast and wonderful!

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DATGIRL55

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: Cordova, Tennessee, USA

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Reviewed: Dec. 1, 2007

I made this today and I did as others suggested and cut down the flour to 1/3 cup and it was plenty you have to remember that the potatos and cheese will help to thicken it up as well. Also I thought that 9 bakeing potatos was a lot so I bought and baked 6 and I only used 3 so I belive that if your using large bakeing potatos you dont need but 3 or 4 you may use 9 if all you have are the little ones. The taste was great and this is a keeper for cold and rainy days.

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Haleymg

Cooking Level: Expert

Home Town: Bethany, Oklahoma, USA

Living In: Choctaw, Oklahoma, USA

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Reviewed: Nov. 28, 2007

I baked the potatoes, takes longer but I like them better from the oven. It was an excellent potatoe soup! I also used heavy cream instead of sour cream based on personal preference (finace doesn't like sour cream)

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Meredith

Cooking Level: Expert

Home Town: Brentwood, Tennessee, USA

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Reviewed: Nov. 22, 2007

A very thick and comforting soup. Thanks for the yummy recipe!

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Sara B.

Cooking Level: Expert

Home Town: Ozark, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 15, 2007

Excellent recipe..but I did make some adjustments. I used only 1/3c flour (believe me-it's enough) and I sauteed half an onion and 4 or 5 cloves of garlic and added it to the soup. I also cooked half a package of real bacon (low sodium), substituted chicken broth and skim milk for some of the whole milk and added all 4 stalks of green onions into the soup. I also found it needed more salt and cheese than called for. And lastly, I used yukon gold potatoes (left the skins on). It turned out fantastic!

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Cristina

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Nov. 7, 2007

Recently I've been using a lot less of potatoes than the recipe calls for and it comes out great. When I make just two servings for myself I use just half a baked potato and after the bacon sour cream, it's plenty thick. Just how I like it.

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Quexinos

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Reviewed: Oct. 31, 2007

After reading all the reviews that this soup was a little TOO thick, I cut back on the roux (used 1/2 cup flour and butter)and added extra milk (actually, I used half & half). If you want to eat this as a stew-type meal, leave it as is; if you're counting on a chowder-type soup, dilute it a little. A tablespoon or so of powdered chicken bouillon will give it a bit of extra flavor. I liked the suggestion to serve the cheese, bacon and scallions on the side; this keeps the soup "pure" and people can doctor it as they like. This was really tasty and great for these cool autumn days!

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AMOMMEE

Cooking Level: Expert

Home Town: Kearny, New Jersey, USA

Living In: Easton, Pennsylvania, USA

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Reviewed: Oct. 29, 2007

My brother-in-law has me make this for him all the time! This soup is so good!

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Sarha

Cooking Level: Intermediate

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