Reviewed: Nov. 3, 2009

Great soup. I used regular milk as I had this on hand and did not add the wine. I found it salty though, which I'm thinking was the chicken stock I used, so I would try a reduced salt type next time.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 28, 2009

This truly is THE BEST Cream of Potato Soup. Very quick and easy to make. Instead of using margarine, I used butter and instead of chicken broth, I used a homemade vegetable broth. Otherwise, I followed the recipe exactly as printed. My husband who is a soup fanatic loved this. Will definitely make again. Thanks for sharing!

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Cynthia

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Reviewed: Oct. 21, 2009

Wow I just now realized I forgot the garlic! Oh well, I was planning to 5-star it anyways. Everything else I followed as written (oh had to use dry parsley so obviously used less), in spite of many impulses to make it healthier. I'm glad I went with the recipe as-written, it was a satisfying treat and helped warm up my husband who was cold all day at work! Served this with Light Wheat Rolls from this site.

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rayandshy

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

The minced garlic and onions take over this soup in texture and aroma. Not something I would present to potato soup lovers. In addition, it is the most expensive potato soup on the market. Not recommended.

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golf4250

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Reviewed: Sep. 28, 2009

Delicious!!!

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MsFelicia

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 22, 2009

Made it today. It is the best potato soup I ever had. I used prepared mustard---just a small squirt, and used heavy cream I wanted to use up thinned with water. I also used celery salt instead of celery seed. I added fresh corn cut from the cob.

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Sally64

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Reviewed: Jun. 15, 2009

Just made this tonight - WOW! Great! Be careful not to overcook the potatoes - easy to do. I must have added too much of a seasoning (thyme?) and it seemed overwhelming, so I added maybe a cup of heavy cream at the end - PERFECT! I'll add heavy cream next time too. Also, as my husband thinks most cream soups require bacon, I added cooked bacon crumbled on top. Mmmmmmmm

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annmarie

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Reviewed: Apr. 10, 2009

It's a good easy soup!

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MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 12, 2009

This has become my favorite chilly afternoon warm me up soup. And I love the reactions I get from people who try it the ingredients are so unusual to a typical cream of potato and it makes all the difference in the world! This is simple to make and absolutely filling and delicious! my only alteration I make is that I boil the potatoes in the chicken stock first before cutting my veggies or anything, so the soup takes less time, and then add a small amount of cornstarch/water mix to thicken it up quickly...but thats because I'm impatient. absolutely excellent recipe

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Ckelly976

Cooking Level: Expert

Home Town: Norwich, New York, USA

Living In: Wolcott, New York, USA

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Reviewed: Jan. 12, 2009

I thought this soup was awesome. I increased my chicken stock to 4 cups as well as 2 cups of 2% milk. Because I increased the liquid I added 1/3 cup flour. I OMITED mustard powder and the allspice. I replaced the celery seed with celery salt. My kids like meat so I added 2 chicken breasts that I cooked in my homemade chicken stock for the soup. I then shredded the meat. We also LOVE bacon in this house so I cooked up 10 pieces of crisp bacon to add to the soup at the end. The second time I made this soup I added 1 tsp of paprika and it tasted great as well. I also added fresh ground pepper when I was frying my veggies and then again after I added all the ingredients.

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Tanya

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Reviewed: Jan. 7, 2009

I made this soup for dinner on a cold and windy night. Boy, did it hit the spot! The combination of seasonings is delightful. I used a combination of unsalted butter and olive oil to saute' the veggies, and added a little leftover ham to the soup. Simply wonderful! I would recommend having more chicken stock and milk on hand than the recipe calls for. I kept having to add a little more milk and stock as the soup cooked to keep it from reducing so much. Also, another note, this soup needs to be stirred very frequently to keep it from sticking to the pan.

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Nancy

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Reviewed: Dec. 28, 2008

SO has been hounding me for Pot. Soup, which I had never made before. There are ALOT of recipes on-line. For something new (to me), I always check this site first. I love the reviews. This is the first one I have posted. This soup is GREAT! Didn't realize I was out of milk before I started, so I used 1/2 & 1/2. Since I was planning on 'blending' it, I wasn't too careful about the size of the dice, but decided to forgo the blending & I diced the potatoes instead of slicing. I added two bay leaves & 6 cloves of garlic. It was way too thick (sticking to bottom of the pot), so I ended up adding another 2c of stock. Add a loaf of homemade bread & you have a great meal on a cold winter's night. This is going in my T & T book.

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sob

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Reviewed: Dec. 14, 2008

I didn't have all the ingredients but it is still one of the best soups I have had in awhile. I let it sit for 5 hours or more, reheated it and it tasted even better. I would recommend letting it sit and simmer longer.

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Holli

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Reviewed: Nov. 21, 2008

Amazing! I did not have the mustard on hand but it was still great!

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colleen1020

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Reviewed: Nov. 11, 2008

This is a really good potato soup. I made the recipe, as posted, except I omitted the celery seed and bouillon. It is hearty and thick with complementing herbs and spices. I added grated cheddar cheese and a dollop of sour cream to serve. I would definitely make again. I would like to try substituting herbes de Provence for the thyme one time.

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ChefSZQ

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Reviewed: Oct. 27, 2008

This is an absolutely FANTASTIC recipe! I will however reduce the amount of cayenne by half next time (my 6 year old found it too 'burny') and I did add a little more milk to thin it out a bit. This is one that I will make over and over again. Thank-you!

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tanyaviola

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

I used a little sage instead of celery seed. And I smoothed the whole thing out with my immersion blender (my new favorite tool). It was wonderful!

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lizaleeg

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Reviewed: May 14, 2008

I thought this was a little bland. It was a lot better the next day, but will probably not make again.

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gogreen3

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Reviewed: Mar. 18, 2008

This was the best potato soup recipe I have ever had! I really liked the mixture of all the spices! Thanks for an amazing recipe! I will be making this one quite often!

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