Reviewed: Feb. 6, 2010

Very good! I added bacon, also cooked the onions in the bacon grease. Great flavor! Will make again.

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Reviewed: Feb. 3, 2010

This was really yummy! The only thing I did differently was to add another cup of potatoes that I didn't puree. So basically I pureed two cups of the potatoes as suggested, but left about a cup and a half that I did not puree because we wanted texture of the potatoes, too. I also added some crumbled bacon, an extra sprinkling of cheese, and a dollop of sour cream to the top This soup is really creamy and thick and YUMMY! It was perfect on a snowed in day. Thanks for sharing!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Feb. 3, 2010

Awesome!!! Did have dill so I left it out and added a little bit of bacon I fried up. Soooo good! Definitely a recipe box keeper!

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Jen

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Reviewed: Feb. 1, 2010

I thought this was very easy and good I did add chedder cheese soup it made it a bit thicker taste wise I'm not sure it made that much of a difference and bacon is a must to add either thru out the soup or on top

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Hannah

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Reviewed: Feb. 1, 2010

An amazing recipe. My family begs me to make it.

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Kim

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Reviewed: Feb. 1, 2010

One of the best soup recipes ever. It was delicious. Made it over the weekend, anticipating the snow storm and it was perfect. Added sour cream and a can of Campbell's cheddar cheese soup. Extra creamy, extra potatoey, extra YUMMY! Thanks for a great recipe.

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happybaker

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Reviewed: Jan. 30, 2010

This soup was delicious! I used half & half instead of heavy cream and added some crumbled bacon and green onions. It turned out great!

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Nessa B

Cooking Level: Intermediate

Living In: Sterling, Virginia, USA

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Reviewed: Jan. 29, 2010

Yummy! The whole family loved it! This was soooo easy, too. Served the soup with grated cheese and bacon bits on top. The whole family raved and I am stuffed. No left overs though, so from now on I will double the recipe.

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Tammy T

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Reviewed: Jan. 27, 2010

Made this soup tonight with a pan of cornbread, it was a HIT!! Even my picky eater wanted seconds! So creamy and smooth and just the right amount of kick!

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Marilyn

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Reviewed: Jan. 27, 2010

A change of pace from our usual potato soup. I didn't measure out the potatoes, but I am sure I used more than 2.5 cups. I only put about half of the mixture in the blender and it seemed to be the right balance of creamy thickness in the background and potato chunks. I was curious how the dill seasoning would taste, but it was hard to even notice it. After adding the cheese, I would recommend just heating to melt the cheese and get the soup up to serving temp...if you boil the cheese for 5 min. as the recipe states you will probably get a curdled, unappetizing result.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Jan. 26, 2010

Great soup! I test drove my immersion blender for this one and it worked beautifully. I agree, the dill and cayenne do work perfectly together. Thanks for the recipe.

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lphillips

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Reviewed: Jan. 19, 2010

This recipe was excellent. I didn't puree the potatoes just smashed them. I also didn't have cayene pepper so I sprinkled some paprika. My husband loved it. It's also a fairly simple recipe.

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ivannette1

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Reviewed: Jan. 16, 2010

great, but I'd double the potatoes next time! also- used part milk, part light sour cream. tasted great but not sure it thickened as much as with cream.

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Kristie

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Reviewed: Jan. 7, 2010

I made this yesterday and my family loved it!! I did not puree all the potatos (we like some chunks in it :0). I doubled the recipe and took some to work. Everyone at work loved it, too. I will definately be making this again!

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KTmomma2six

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Reviewed: Jan. 6, 2010

I love this! I added 2 extra cups of chicken broth, 2 extra cups of potatoes, and used half and half instead of cream. I also added two teaspoons of ham base/bullion and eliminated the dill weed. Yes, I changed up the recipe, but it's a fantastic base recipe!

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Larissa

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Reviewed: Jan. 1, 2010

Excellent recipe! I was afraid about there being no bacon, but I really didn't miss it. I used half a thing of sour cream instead of the cream and alittle flour to thicken it, and a whole teaspoon of dill.

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Branflakes

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Reviewed: Dec. 28, 2009

I am a huge fan of this recipe, and since finding it have made it several times already. I use lowfat milk rather than the heavy cream and I never measure my cheese, so is probably less. Still qualifies as the cheesiest soup though. It is incredible. I think the dill gets all the credit...well and the little kick from the cayenne. Thanks for the great recipe. I'd make this once a week if I thought I could get away with it!

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Dec. 9, 2009

Truly amazing soup - Thanks for sharing!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2009

My boyfriend and I both loved this recipe. It turned out amazing!

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Bored_lauren

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Reviewed: Nov. 18, 2009

Very good soup! Made a few of the changes the other reviewer posted and my guest loved it. The only problem I had was due to my gas stove. I had it on low on the smallest heat level and it still got a rolling boil and caused the cheese to separate. Still tasted good just not pretty!

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