Reviewed: Oct. 29, 2009

This is SO wonderful! I add instant mashed potato flakes to thicken it. It freezes really nicely, too.

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BUBBASAUNT

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Outstanding! I tripled the recipe but used 8 cups (two cartons) of chicken broth and 4 cups of half and half. I used a five pound bag of white potatoes that I peeled, cubed and cooked separately in boiling water. I added the cooked potatoes and then used a hand blender to blend in some of the potatoes to further thicken the soup. My family loved it!

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David Emerson

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Reviewed: Oct. 29, 2009

Very good potato soup, it felt lighterthan most baked potato soups but still was super filling a meal in itself!

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Athenarose

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Oct. 29, 2009

Absolutely delicious! This will be definately be made again!

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JENNY LYNN

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Reviewed: Oct. 28, 2009

My husband and I made this delicious soup tonight and it was so easy and quick. We listened to the other reviewers and microwaved the potatoes for 10 minutes, then baked them directly on the rack for 20 minutes at 400 (we were hungry!). I left the skin on in the soup too. Also, I'm allergic to white onions, so I used 3 good-sized green onions in their place, and it turned out to be a great sub.

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NoellieCooks!

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Reviewed: Oct. 27, 2009

I doubled this recipe except the basil. Next time I won't quite double the pepper and let everyone add pepper if they'd like. I also didn't use the hot pepper sauce b/c I didn't have any on hand. It was a very good, hearty soup. I did as another suggested & cut up my potatoes & cooked them in the chicken broth while cooking my bacon, etc. I also used all of my bacon drippings. Very good & will make again!

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Jen

Cooking Level: Intermediate

Home Town: Higginsville, Missouri, USA

Living In: Dixon, Missouri, USA

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Reviewed: Oct. 27, 2009

It seemed to taste better the next day. Especially with more cheese added.

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nysun25

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

This was delicious! The only changes I made was to use small red potatoes (2lbs) and to add a can of corn. I, personally, would have liked it a bit thicker but this might be due to the fact that I only had organic wheat flour in the house - not all purpose bleached flour. I might consider using heavy cream next time too. I did think the pepper sauce was a bit obvious and might add just a tiny bit less next time but it adds awesome flavor to the soup! I had never thought about using pepper sauce before. I will DEFINITELY be making this again!

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Katie

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Reviewed: Oct. 25, 2009

Excellent choice for a dinner after the pumpkin patch and carving pumpkins! Warmed everybody right up. For those who think it's a broth with potatoes your obviously not using enough flour!! It's a keeper!

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DAVIS_GIRL_99

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 25, 2009

I used this recipe together with another recipe I had to create a soup. I also made changes as usual. You really cant mess up these soups. I added extra things I just had in the pantry and fridge, in addition to the items listed in the recipe. For example, I added, half a jalapeno, piece of green pepper, can of cheddar soup, couple red potatoes in addition to the baking ones, chipotle hot pepper sauce, plop of cream cheese, plop of ricotta cheese, and some sour cream. All this to get rid of things I had in the fridge. The large pot was full to the rim. I love spooning it over torn up pieces of croissants or sprinkling with canned fried onions. I didnt include amounts because you can truly just eyeball extras. You can freeze this type of soup as well. Experiment and have fun. Its a great soup base.

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realgapeach77

Cooking Level: Intermediate

Living In: Marietta, Georgia, USA

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Reviewed: Oct. 25, 2009

Now a family favorite!

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DRicci3

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Reviewed: Oct. 24, 2009

This recipe is amazing! Everyone who has ate it loves it. I even love the leftovers! I don't put any hot sauce in, but I do add a little bit of Paprika.

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palmbreeze

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Reviewed: Oct. 24, 2009

We loved the mashed potato soup on this site as well but this is our new favorite. I will continue to make this from know on. I have three very picky eaters and even they loved it!

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mythreeboys

Cooking Level: Intermediate

Living In: Pryor, Oklahoma, USA

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Reviewed: Oct. 22, 2009

This was fantastic. I modified only a little; I used sour cream and heavy cream instead of half-and -half. I added the bacon and cheese at the end into the soup. A little less Tabasco is better too. My husband loved it. Great for a rainy day.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: Oct. 22, 2009

Absolutely delicious! I took the advice from the other reviews and reduced basil to 1/2 tsp and added 1/4 tsp thyme. I didn't want to wait for the potatoes to go tender in the soup so I boiled them in salt water while I cooked the rest of the recipe. They were done almost exactly the same time I needed to add them in. Even my super picky daughter liked this. This recipe will become apart of our regular rotation!

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Bevarly

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Reviewed: Oct. 21, 2009

This recipe was good for an easy potato soup. It was not the best I've ever made but for only taking half an hour or so, it was good. Added a little bacon into the soup while cooking to add a little more flavor.

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kyleandali

Cooking Level: Intermediate

Living In: Spring, Texas, USA

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Reviewed: Oct. 21, 2009

This recipe ROCKS! I made it over two days....baked the potatoes, and made the chicken broth mixture, and then added the cubed potatoes to that and let it cook a bit...took it off the stove and put in fridge overnight....Next day, heated it up to boiling, then simmered it, and then stirred in the half and half....we garnished with bacon and shredded cheddar...it is a very thick soup, and is chunky---everyone loved it, and I upped the recipe for 12 servings....Highly recommend...could add cubed ham, too.

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Lisa Z Miner

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Reviewed: Oct. 20, 2009

I should have looked up creamy potato soup, this is just an herbed potato broth soup. not great, just ok. wouldn't make it again.

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suzieque

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Reviewed: Oct. 20, 2009

Made changes based on previous reviews and what I had on hand. Basing my 3 stars solely on the fact that this was way too peppery for me and I love pepper. Think I will make again because it was easy, but definitely cut down on the pepper.

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BEFFERSON

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Reviewed: Oct. 20, 2009

Not sure why this gets such great reviews. I thought it was average. Although, I modified and prepared in a slow cooker instead of on the stove. We added a sprig of fresh rosemary and a 3rd potato.

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