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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Mrs. Cliffy

Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA

Living In: Arlington, Virginia, USA

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Reviewed: Jan. 16, 2007

Very Good! I also just mashed the potatoes in the pot and it came out great. Added a little extra cheese and cayenne pepper.

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kaplan

Cooking Level: Professional

Home Town: Willowbrook, Illinois, USA

Living In: Westmont, Illinois, USA

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Reviewed: Jan. 11, 2007

This was soooooooo goood!! I will make it again.

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Julie

Cooking Level: Intermediate

Home Town: Patterson, Louisiana, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 11, 2006

Even though it was a tiny bit too salty, it was still the best potato soup I've ever had!! Next time I will use low sodium broth. I did alter the ingredients to make it vegetarian and a little less fattening. I used veggie broth in place of chicken, added a little minced garlic to the onions, 1/2 cup of lowfat milk and 1/2 cup lowfat sour cream in place of the heavy cream, and used a mix of havarti and cheddar. Even without the heavy cream I thought the consistency was perfect, not too thin at all. One of the best soups ever.

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rachel

Cooking Level: Intermediate

Home Town: Keflavík, Suðurnes, Iceland

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Reviewed: Dec. 1, 2006

I liked this soup very much, but my family LOVED it! Even my newlywed brother said it was better than his new wife's!

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Terilynn

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Reviewed: Oct. 13, 2006

Very good Recipe!I had to substitute chives for dill weed and a few drops of hot sauce for cayenne pepper, but it still turned out great!! I will be using this recipe again.

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Jessica

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Reviewed: Sep. 24, 2006

fine resturant quality

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GENE

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Reviewed: Aug. 27, 2006

Amazing!

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GeorgiaCook

Cooking Level: Expert

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Reviewed: Jun. 17, 2006

I really try to make recipes AS THEY ARE WRITTEN before review. But, with nightmares of my mom's potato soup, I left out the onion. I also left a few pieces of tater out of the puree step. We served these in bread bowls. That was a lot of fun!! YUMMY.

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MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: May 30, 2006

Superb!!! It came out fantastic, a very rich creamy soup. Great recipe.

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Trish

Cooking Level: Intermediate

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Reviewed: May 25, 2006

This was awesome!!!

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Ingrid

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Reviewed: Apr. 23, 2006

This is a good recipe! I have a usual potato soup that I have used for years. But this one is a good variation! It also has less fat and calories than my other which means, I would make this again!

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Apr. 18, 2006

This soup is absolutely WONDERFUL! I made it two days in a row. I followed the recipe exactly the first time. Very good flavor. The 2nd time I used evaporated milk. Still tasted great although not as rich as with the heavy cream (of course). Will definitely make this again...and again!

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JulieD

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Reviewed: Apr. 3, 2006

Really really good! I wish I had run across this recipe in the Fall instead of the Spring because it's excellent stick-to-your-ribs cold weather food. I used half & half instead of heavy cream, and a large can of diced potatoes, and threw in extra cheese since I had to use up some Monterey Jack too. It was still plenty rich tasting and the kids liked it as well. I scooped about 1/2 the potatoes mixture out of the saucepan and put it in the blender for about 10 seconds. I left the other half unblended. It was a great texture that way. Plenty thick enough too. The recipe makes a lot. Thanks!

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windedmama

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Northborough, Massachusetts, USA

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Reviewed: Apr. 1, 2006

Very good, easy to make and a hearty winter soup. I sauted cubed unpeeled red and gold potatoes with some cut up smoked sausage and added to the soup. I omitted the dill, and cut back on the cayenne pepper.

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DKSmith

Cooking Level: Expert

Home Town: Carmel, California, USA

Living In: Nampa, Idaho, USA

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Reviewed: Mar. 28, 2006

I just thought this was okay. Nothing special.

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nancyj

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Reviewed: Mar. 28, 2006

This is the best soup I have ever made! I used about 1/2 cup extra potatoes and then left that much out of the blender to give it a more chunky texture, and I only used about half the cayenne called for, since I am not a huge fan. My whole family loved this; it will definitely be a favorite from now on!

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allison

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Reviewed: Mar. 22, 2006

My family loved this soup. I added chopped garlic because we love it. It added very good flavor. I also put it in the crock pot for about 5 hours and I kept the potatoes whole. Delicious!

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