Reviewed: Apr. 8, 2009

This is a pretty yummy soup. I didn't have the cayenne or the dill on hand so I added garlic salt, garlic powder and a little more fresh ground black pepper. I used a medium cheddar because that is what I had on hand and also half and half instead of the heavy cream. I added a large handful of bacon crumbles for the last 5 mintues. It turned out really well and it was so QUICK and EASY to make. Delish.

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Mom to 4

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

What a yummy soup! I prepared it as written but I only had "taco" flavored cheddar that also included jack cheese. I also added a few slices of swiss cheese as well. The "taco" flavored cheese added a bit more spiciness and the swiss rounded out the flavors. I used my immersion blender to puree but next time I think I will leave a bit of small diced potatoes in for texture. In all this is a great tasting and filling soup. Thanks for sharing!

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chynared21

Cooking Level: Expert

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Reviewed: Mar. 7, 2009

I only had half-and-half on hand, but it is still absolutely delicious!

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mrstoller

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Arviat, Nunavut, Canada

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Reviewed: Mar. 2, 2009

I love this recipe! Though I added one chopped carrot and one stalk of chopped celery to the onions. Also I cut down the chicken stock to one and a half cups and used one and a half cups beer. Also I mash my potatoes in the pot rather than puree them. I like a slightly chunkier soup. Very yummy and hearty soup!

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aprile

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Reviewed: Feb. 6, 2009

My husband and I thought this recipe was fantastic! He's not even a dill fan, but the spices blended so nicely that the dill was in no way overpowering. As I did not want to puree the potatoes and preferred them whole, I diced the potatoes into approx. 1/4" pieces and then thickened the soup slightly with a small amount of a flour/water mixture. Topped off with extra cheese and some crumbled bacon pieces, this soup was absolutely as good, if not better, than any soup I've had in any restaurant! I will be making this soup for many years to come...thanks, sal! :)

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Typrgirl

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Reviewed: Jan. 29, 2009

Very good. Even better the next day. I used half and half in place of the heavy cream to cut down on fat and calories.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

A good recipe! I will likely do a little more with the seasoning...it was a tiny bit bland; but overall, and excellent recipe!

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JustCallmeArie

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 25, 2009

This recipe was great. It was the classic cheesy potato soup. I have made it twice now, and it comes out perfectly every time. It was simple, easy and delicious. The second time I doubled the recipe and added four slices of crumbled bacon. Divine!

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Mom's Binky

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Reviewed: Jan. 22, 2009

Good! I added bacon but kept everything else the same. A bit of a process: cooking bacon, peeling & chopping potatoes, boiling, blending. Lots of dishes but well worth it!

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JIXJAX

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Reviewed: Jan. 11, 2009

I was very pleased with this soup. I doubled the recipe and used Cooper Sharp American and a mixture of Chedder and Montery Jack - and added just a bit more than the recipe called for - it really thickened it up. It was amazing! A keeper.

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AntoinetteB

Cooking Level: Intermediate

Home Town: Archbald, Pennsylvania, USA

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Reviewed: Jan. 8, 2009

I love this recipe! It is so easy and my boyfriend and friends love it! I didn't have the hand mixer and didn't feel like transferring to a blender so i boiled the potato a little longer and used a potato masher and it requires a little extra effort but still works well. This soup is one of my all time favorite recipes!

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gidget03

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Reviewed: Dec. 31, 2008

wow sooo yummy!!!!make huge batches of this at a time it will go fast!!!

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megan

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Reviewed: Dec. 28, 2008

My husband and friends loved this soup! The only complaint was for it to be thicker. Next time I will not use our food processer and mash the potatoes by hand. I hope that will thicken it up. As for the ingredients...they were perfect and so easy!

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jodi75

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

great with bacon sprinkled on top

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Mini

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Reviewed: Dec. 21, 2008

This was just fantastic soup. I'm a mediocre cook at best and this was so EASY! I looked at the other reviews and did mash up the potatoes so much so that it would be chunky. I served it up it bowls with chives, cheese and bacon. At least as good as any restaurant baked potato soup at $5.00 a serving for sure!

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Dovie65

Cooking Level: Intermediate

Home Town: Newbury Park, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 17, 2008

Loved It!

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mommyof2

Cooking Level: Intermediate

Living In: San Martin, California, USA

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Reviewed: Dec. 8, 2008

This is the BEST potato cheese soup you will find, and so wonderfully easy to make. The only thing I change once in a while is to use pepper jack cheese for more zing.

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JAN

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Reviewed: Nov. 19, 2008

This is a very hearty, delicious soup! Exactly what I was looking for. I use Yukon Gold potatoes and double the recipe. Reheats nicely and reminds me of the Claim Jumper restaurant potato cheddar soup. Thank you for the recipe!

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MISHELL1

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Reviewed: Nov. 14, 2008

Wow, I read reviews ALL of the time but this is the first I've ever submitted! This soup is AMAZING! I followed the recipe EXACTLY, but added a tad more cayenne as well as garlic powder. At the end I added some leftover shredded pot roast. It was a meal and it was so flavorful, velvety and smooth! Perfect! What a great base to add to! Bacon, Ham, Chicken, Beef! Great recipe!

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