Reviewed: Oct. 11, 2009

I have made this a handful of times and it never disappoints. It’s great with a green salad and some crusty warm bread. Very yummy and sure to please anyone. My 16 year old son gets excited when I tell him….”Honey, I’m making your favorite cheesy soup!”

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maria

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Reviewed: Aug. 30, 2009

good base - added dried minced garlic, chili powder, scallions, salt & pepper, and i used shredded chedar.

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heddapitchit

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Reviewed: Aug. 25, 2009

really good soup..I didnt have celery and i used shreaded cheese. Really Yummy

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Dustin

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Reviewed: Aug. 23, 2009

VERY EASY TO MAKE, USE CHICKEN BROTH NOT WATER AND OTHER SPICES FOR ADDED FLAVOR.

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siropaides

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Reviewed: Apr. 22, 2009

This was really good, although I did alter it to suit my tastes, it still deserves 5 stars. I used light butter spread, non-fat milk, reduced fat cheddar and better than bouillon to make broth. I also added celery salt rather than celery, garlic powder and fresh ground black pepper.

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Denver Dish

Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 4, 2009

I used 1/2 broth 1/2 water and cheddar cheese. It was very thick because all my potatoes turned to mush. Next time I won't cook the potatoes so long. Oops. It was still tasty, though!

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rachel

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Feb. 19, 2009

This is the best Cheesy Potato Soup recipe! I put a little extra cheese in it for my own taste, but it was great as the original recipe. Look no further!

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kingskid892

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Reviewed: Jan. 31, 2009

ohhh yahhhh

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Jake

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Reviewed: Jan. 3, 2009

This was a good potato soup and was relatively easy to make. I think it needed a bit more spice, but since I am not a strong cook (I am working on that, which is why I am here), I am not sure what to add to improve it. Would probably try again.

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tpierce

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Reviewed: Dec. 28, 2008

My very picky husband loved this! Super easy. I didn't have celery so I added celery salt while I sauteed the onions. I also used chicken broth instead of water. Next time I'll add a little more salt and some pepper.

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femnav

Cooking Level: Intermediate

Home Town: Adrian, Michigan, USA

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Reviewed: Dec. 16, 2008

I think I had assumed from the recipe that this would be a creamier and thicker soup than it actually was. I was a little watery for what we were looking for and not very cheesy tasting, even after adding heaps more cheese. Still, it was a good soup despite not quite being what was expected. So, good, but not great.

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Kathryne

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Reviewed: Dec. 7, 2008

This soup was delicious! I used shredded Velveeta cheese. My family really enjoyed this soup.

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Chris

Home Town: Midlothian, Illinois, USA

Living In: Munster, Indiana, USA

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Reviewed: Nov. 25, 2008

Really good soup, and fairly easy to make. We added bacon like many other people did. Very yummy in a soup bowl. Definitely keeps you warm at night and fills you up quite easily.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Reviewed: Nov. 17, 2008

I have tried to make cheesy potato soup before and failed. This one was IT! I used the dried potato flakes instead of flour, salted butter, sharp cheddar cheese and some Velveeta cheese instead of the slices and I used dried parsley instead of fresh. Four adults and many comments later, I had one large serving left! I'm passing it on. Thank you for a winter-ready recipe!

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Valerie Cuff

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 13, 2008

This was a great recipe - I did however add to it...I used heavy whipping cream instead of milk to make it super creamy, chicken broth instead of water to give it a little extra flavor and Pancetta (Italian Bacon). The Pancetta gives it a really nice flavor, especially if you like meat in your potato soup. I think I only used four slices because that's all I had left but I'll try adding more next time. I just sauteed it with the onions and butter (left out the celery) and the soup turned out really nice.

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Taralynn88

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Reviewed: Nov. 8, 2008

Based on all of the other reviews, I too, made several changes (that is why the 4 stars instead of 5). I used all broth instead of water, added carrots and garlic to the saute, and a pinch of red pepper flakes and white pepper while sauteing. I used ten small yukon gold potatoes and hand mashed them in the pot after cooking - that way I only needed to use half of the flour/milk mixture. For the cheese, I used half velveeta and half tillamook sharp cheddar (shredded). I, also had to add about a TBLS of salt along the way. Now it is fabulous!!

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C R Henning

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 5, 2008

This soup was great. I deviated the recipe slightly based on tips from others on this recipe. Added garlic to the celery, onion sautee mixture. Used cheddar instead of American cheese or Velveeta. Added diced ham. Served in a bread bowl with freshly diced tomatoes, a little shredded cheddar and fresh parsley. My first time making soup and it definitely won't be the last. Thanks again!

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