Reviewed: May 23, 2012

Wow!!!!! we loved this soup. Used leftover coconut milk(1/2 cup) and whole milk. red potatoes and red wine. (all I had in the house). Cayenne pepper gave it a kick that we loved. Used my soup blender to combine all the flavors.

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Reviewer:

SUNCITYMEG

Cooking Level: Intermediate

Home Town: Woonsocket, Rhode Island, USA

Living In: Bluffton, South Carolina, USA

Reviewed: Mar. 2, 2012

This was very good. I doubled the amount of potatoes, and the thyme, but the thyme was a little too much.

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Reviewer:

risrmc

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

A Great Potato Soup!!! Love the flavor and it is even better leftover! Definitely recommend to let it simmer for hours as the flavors become better blended, however you will have to add more liquid. I added water as there was enough forms of salt in the pot already. Turned out great, topped with cheddar chesse and bacon.

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Reviewer:

Mary Beth

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Stafford, Virginia, USA

Reviewed: Jan. 21, 2012

Fabulous! Many of the reviewers are correct. Great starter recipe or wonderful without changes. And to prove it I had no mustard powder, no celery and barely any celery seed and well no thyme or white wine. Pitiful I know but the cupboards are slim right now. So instead I added a dash of chili powder, a dash of cumin and 1 whole can of corn. Instead of whole milk I used evaporated milk. FAMILY LOVES IT ALREADY AND it's not even done cooking! I would recommend this as is or have fun with it!

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Reviewer:

mbelden

Reviewed: Jan. 19, 2012

I was excited to try this recipe after all of the positive reviews, and it did not disappoint! I loved every bite of it. I followed the recipe exactly as written only omitting the seasoning salt because I didn't have any. I used salt and pepper in it's place. I also added a tad more cayenne because I love spice. This is a must make for hearty soup lovers!

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Reviewer:

banana1975

Reviewed: Jan. 14, 2012

This is a great potato soup recipe. If you are not worried about calories sub heavy cream for 1/2 of milk. My family loves it!!!!

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Reviewer:

jen

Reviewed: Dec. 28, 2011

This recipe is not to my liking.

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Reviewer:

BlackEye

Cooking Level: Intermediate

Home Town: Bloomfield Hills, Michigan, USA

Living In: Irvine, California, USA

Reviewed: Dec. 28, 2011

This was an amazing recipe. I didn't have margarine, so I used 3 tablespoons butter and a few swirls of EVOO. I used 1/2 of an onion chopped, and 1 clove of garlic. I didn't have the mustard, allspice or celery seed. And just used a dash of cayenne pepper. I had to use about a half to one cup more of broth, as the potatoes soak up the liquid. It takes about a half hour for it to totally simmer, and then you can cook for the 25 mins. Makes great left overs too. This will be my "go to" soup, for sure!! De-Lish!

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Reviewer:

Val4

Reviewed: Dec. 1, 2011

I must be unusual because I really did not like this recipe. I cut the mustard powder by 1/3 and it still overpowered the soup. I cut the cayenne pepper to a smattering and it was still a little too spicy for me. There wasn't enough salt and the seasonings were a strange mix. It doesn't help my family hates mustard and celery, so maybe I'm not a reliable reviewer, but I definitely will not be making this again.

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