Reviewed: May 4, 2013

Excellent, only modification I made was adding a bit of milk, cream, cheese, and butter to the finished product to balance out the taste. Originally tasted way too much like pepper with a bitter flavor, but adding stuff fixed that!

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Reviewer:

Blake

Reviewed: May 3, 2013

The BEST soup anyone's ever brought to a potluck!

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Reviewer:

thewambolds

Reviewed: Apr. 1, 2013

Loved it. So easy and simple to make yet the flavour is great for the amount of time spent on it.

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Reviewer:

Jill

Cooking Level: Intermediate

Reviewed: Mar. 28, 2013

Great soup!

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Larry

Reviewed: Mar. 3, 2013

Very good. Thanks!

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Reviewer:

HotCocoa27

Cooking Level: Intermediate

Reviewed: Mar. 1, 2013

This soup was delicious. The only problem I had was that I baked my potatoes with salt and then still added salt to the soup...that made it a little too salty, but that was my fault. I used onion powder in place of onion and fat free half and half. Because of the fat free half and half, I had to add another tbsp of flour to help thicken things up.

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Reviewer:

mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Feb. 19, 2013

I thought this was decent, but pretty watery. I prefer a thicker potato soup. I used canned potatoes to cut down on prep time, along with real bacon bits. It is a nice low calorie option if you use fat free half and half.

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Reviewer:

Andrea

Reviewed: Jan. 30, 2013

We served this at our bar and it was very well received! Just made a couple of changes as recommended by other reviewers. Used 4 tbsp of flour, 1/2 tsp basil, 1/4 tsp thyme, 3 cups of milk and 1 chicken boullon cube, doubled the potatoes and used regular cream. Thanks Kristi for the recipe!

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Reviewer:

Nikki

Cooking Level: Intermediate

Reviewed: Jan. 24, 2013

I made this tonight since I couldn't find my other loaded baked potato soup recipe. Was quick and easy to make and had all the ingredients on hand. This was quite good...much lighter than I expected it to be, but big on flavor.

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Reviewer:

araynady

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Holland, Michigan, USA

Reviewed: Jan. 21, 2013

I have been making this soup for several years and it tastes restaurant quality. I have a few modifications, I leave the skins on the potatoes and use fat free 1/2 and 1/2. Tastes great!

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