Reviewed: Mar. 3, 2012

My family LOVED this,I added more potato and added broccoli florets I'll def. be making again!

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Reviewed: May 17, 2011

I thought this was quite tasty. I did things a bit differently because of what was available at the store and I only made two servings. I'd suggest if making single servings the following proportions: 1 slice thick cut deli bacon (cook for two minutes in microwave then cut into pieces and add to soup pan). Finely chop 1/2 celery stalk and 1/4 small yellow onion. Add to pan with bacon and cook for a few minutes. Add 1 cup water and 4-5 oz diced potato (I used Yukon gold). Bring to a boil and then simmer 10 minutes. Using a fork smoosh most of the potato pieces. Add 1/2 tspn Better than Boullion, 4 turns of a pepper grinder, 1/4-1/3 can of cream of chicken soup with herbs and whisk until smooth. Add 3-4 oz processed cheddar cheese (I like velveeta but cheddar was on sale). Stir until melted. Serve immediately. Was very tasty with bread for dipping. Be sure you use processed cheese as it will melt better.

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KLEVEAR

Cooking Level: Intermediate

Reviewed: Jan. 11, 2011

Delicious! I made a few changes based on the reviews and my personal taste. Used 7 cups of water; left the potato peels on and only slightly mashed them.

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twilightz34

Cooking Level: Intermediate

Home Town: Rochelle, Illinois, USA

Living In: Dekalb, Illinois, USA

Reviewed: Dec. 7, 2010

I made 1/2 recipe of this to try it out, and I am glad I did! This was very boring tasting. I thought it was strange to go through the work of making homemade potato soup and then adding a can of soup. The canned soup dominated the flavor and it ended up tasting like "canned cheese potato soup!"

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Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Dec. 4, 2010

Followed this one exactly and my only complaint is that the Velveeta never completely melted but by the time it did enough to eat, the potatos were overdone. Next time I would add more potatos so that it will be a bit more chunky. Second bowl in I added some cumin and liked it even better. Paprika, chives, and crutons for garnish. Thanks!

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Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Jan. 25, 2009

WOW.. I was seriously hesitant to make this soup.. It was wonderful!!! It was very easy and could have vegetables or meat added very easily and still taste great..

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Marie1320

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Iron River, Wisconsin, USA

Reviewed: Nov. 19, 2008

This is the best recipe I have ever used - the friends we had over for dinner begged for the recipe and couldn't believe how simple it was! Thanks!

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DENAE20

Cooking Level: Intermediate

Reviewed: Jan. 5, 2006

I work at a school and made this soup for the kids salad bar and they enjoyed it. I found it to thin for potato soup so I thickened it with instant mashed potatoes and worked great.

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GLENDANEUMAN

Reviewed: Dec. 16, 2005

I've taken far more time to prepare recipes that weren't half as good. The cheese flavor is just about right. Because I had some chicken broth to use up, I used 7 cups of water and 1 cup of chicken broth. I used a cheap, store-brand of chicken soup and still this recipe tasted high-ticket.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Feb. 11, 2005

This cheesy potato soup had an awesome flavor! I, too, cut back the water to 7 cups and it was still a little runny. Next time, I will add broccoli and more potatoes to thicken it up a little. Thanks for the great recipe!

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