Reviewed: Feb. 10, 2008

This potato soup is awesome. The only thing i did was double it and leave about 1/4 of the potatoes cubed. Oh yes and probably a little more cheese. It was awesome!

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SPEECHTEACHER

Cooking Level: Expert

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Reviewed: Feb. 4, 2008

Nice! Easy! THICK! I really liked this recipe. I made some minor changes -- used veggie broth, added some white wine, used fresh dill (makes a nice difference), and sauteed some celergy in with the onions to add flavour as well. I also used a combo of cheddar and swiss cheeses, and topped with just a little herbed havarti. This recipe allows you to make these kinds of changes based on what you have in your fridge, which really works for me!

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 3, 2008

This is a great soup, I've made it many times and have gotten very good reviews on it. My nieces ask me to make it every time I go to their house. I use half and half instead of the heavy cream and it comes out great. I just try to cut down on the heavy stuff to make it less fattening.

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jmc

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Reviewed: Jan. 22, 2008

This was great! I also mashed the potatoes instead of pureeing, added some crushed garlic to the onion, used s/c and milk w/a touch of heavy cream. After mashing the potatoes, I also added cubed kielbasa (I'm sure ham would be delicous as well) and then topped each bowl w/more cheddar and some chopped scallions. I gave this 5 stars even though I tweaked the recipe because I think it's a great, easy base recipe. Thanks Sara!

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Lucy

Cooking Level: Expert

Home Town: Freehold, New Jersey, USA

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Reviewed: Jan. 10, 2008

Yum we really loved the taste. Thanks for the recipe!

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jan. 4, 2008

This is a good potato soup. The cream makes it a little heavy. The seasonings are good, but I think it would really benefit from some bacon or ham.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

This soup was good, but it lacked substance. (It's a great pureed soup, if that's what you're shooting for). We added a can of drained corn near the end. I don't know - it just wasn't hearty. Thanks for the recipe though, we enjoyed it.

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Dec. 13, 2007

This soup was yummy. The next time I made it I had a little bit of salmon left over from dinner and thought that with the dill it might be really good -- and guess what? IT WAS! I'm not usually crazy about any type of soup with fish in it but this, along with the dill, was delicious. I only had about 1/3 cup of salmon and that was just the right amount.

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bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

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Reviewed: Oct. 20, 2007

This was so easy to make and so delicious! I originally made it on Thursday and we ate the leftovers on Friday, then on Saturday my Husband requested that I make it again!!

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Tami

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 20, 2007

This was a great basic recipe, but of course, I changed it a bit. I used red potatoes, so I didn't peel them (the skin is the best part!). I also did not puree them... I like the chunkiness of the potatoes, so they stayed diced. Also, I used 2 cups of cheddar and 1 of monterrey jack... so I added an extra cup of chicken broth (I used an entire box of Swanson's broth--perfect amount!) and used 1 cup of Half & Half instead of the cream... with all those changes, the soup was a perfect creamy, cheesy consistancy, without being too thick. My husband and I both ate a big bowl for dinner and had some the next day for lunch. Yum!

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Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA

Living In: White House, Tennessee, USA

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Reviewed: Sep. 13, 2007

really good!. i replaced the chicken broth with veggie broth and the cream with half and half. otherwise i kept it the same. really really yummy.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 5, 2007

delicious! I added a cup of celery, garlic powder, and onion powder to the onions, as mentioned from another reviewer. I didn't put the potatoes in the blender because it sounded odd, but next time I will definitly cut the potatoes a lot smaller.

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helifino

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Reviewed: Apr. 12, 2007

Wouldn't exactly call it the "cheesiest", but it is good. I didn't have cayenne, so I used some cajun seasoning.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Mar. 6, 2007

This is the first Potato Soup that I made that I liked. It was thick and had a very good flavor. I will make it again.

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CIVICEX1998

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Reviewed: Feb. 26, 2007

I read a few reviews, decided that I would use Veggie stock instead of chicken broth, and that I would use Half and Half instead of heavy cream. I couldn't find any dried basil, or healthy looking fresh basil at my K.Roger so I also ommitted that. I made this (as someone else suggested) with Foccacio bread recipe from this site. I also made spinach calzones from a recipe I got from this site to go with the soup. My boyfriend enjoyed the soup, but I thought it was aweful. He said it tasted just like potato soup, if not better than usual. My roommate told me to save the leftovers for her, so I'm giving this 4-Stars since potentially 66% of the people who tried it, enjoyed it! I think I expected it to be much more thick, and it wasn't. Maybe I should have just followed the recipe to the "T" and I wouldn't have been as disappointed.

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Chris

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Reviewed: Feb. 12, 2007

Great soup! I am another one that simply mashes the potatoes in the pot.

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kate

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Reviewed: Feb. 6, 2007

This soup was excellent Sara. I used all of the ingredients, however, I didn't follow the amounts. I used more potatoes and broth than suggested which resulted in a beautiful thick soup. I started by cooking bacon in the soup pot, draining and then proceeded from there. Wonderful and loved by everyone. Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 21, 2007

This soup was delicious! I sauteed garlic and celery along with onions. I substituted one cup of beer (Bass) for one cup of the chicken broth. I used regular cheddar instead of sharp cheddar, because it was what we had on hand. Based on other reviews, I was going to leave out the salt, but found that I needed to include it, probably because the chicken broth I used was low-sodium. I will definitely make this soup again.

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