Reviewed: Feb. 21, 2011

Simple and delicious! Tastes very creamy. For 4 servings: used 4 medium potatoes, 1 and 1/2 onions, and blended with 1 C. water. Added 1 and 1/2 cups lowfat (but not skim) milk, sprinkle of pepper, and a few pinches of sea salt. This will make a very thick soup. I recommend blending the parsley in the blender with the potatoes and onions. Leave 1/4 to 1/2 of the potatoes unblended, if you want chunks.

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Reviewer:

lilyorchid

Reviewed: Mar. 8, 2010

This was sooooo good, I made it exactly as posted, except for seasoning. I like spicy food so I added more spice like I normally do. This soup became very creamy, next time I will leave a part of the potato/onion mix out and add it later for a little texture. Very good and VERY easy!!! Oh, instead of parsley I used chives.

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Reviewer:

mallory1025

Reviewed: Feb. 8, 2010

While this was pretty easy to make, I too found it to be very bland. I ended up adding worcestershire sauce, lots of black pepper and salt, shredded cheddar cheese and bacon. I think next time I will make the roux with bacon drippings and cook the veggies in chicken stock. I also only added 8 cups of milk rather than 9 cups and didn't use any of the reserve water from the potatoes and onions. Will definitely make this again!

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Reviewer:

SHEQUILA29

Reviewed: Jan. 12, 2010

This was great. I added 1T of ground mustard and 1T Worsteshire sauce. I also added carrot chunks and cooked cubbed chicken. I like chuncky potatoes in my soup so I used a potato masher and just mashed half of the potatoes.

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Reviewer:

Corrie

Reviewed: Nov. 26, 2009

I scaled this recipe down to 6 servings. I used 1/4 cup of the reserve potato water in the soup. I also added 1/4 tsp dried cilatro. We do not use salt in our cooking due to sodium reduced diets. This is a perfect recipe for potato soup. You can add whatever you want to garnish. It is a healthier way of eating potato soup. Thumbs up on healthy cooking.

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Reviewed: Feb. 15, 2009

I really enjoyed this soup, but didn't understand what to do with the reserved water, so I didn't use it. I cooked bacon and used the bacon grease instead of butter for the roux, and then topped the soup with the chopped up bacon and some shredded cheddar. It was fantastic. I do have enough soup for the next week, though. My kids don't seem to be interested in eating it.

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Reviewer:

Tricia

Cooking Level: Beginning

Home Town: Wynona, Oklahoma, USA

Living In: State College, Pennsylvania, USA

Reviewed: Nov. 15, 2008

This was a really easy and tasty recipe. Loved it! Scaled it down to 4 servings and served it with shredded cheese, fresh diced cilantro and sour cream as topping options. Fantastic for a cold rainy day.

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Reviewer:

Zambianlady

Reviewed: Oct. 16, 2008

I wanted to try a new recipe for cream of potato soup so I picked this one, since there was a ton of onions. I must say I was very disapponited with it. It has no flavor whatsoever. I tried to doctor it up, but nothing worked. And like someone meantioned... WAY TOO much liquid :( If you are thinking of trying this recipe - don't!

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Reviewer:

Alska Du

Cooking Level: Intermediate

Reviewed: Sep. 23, 2008

this was so good, and so easy! I've never made soup before and it turned out great, even scaled down to 6 servings. The only changes I made were to add some garlic salt and a lot of table salt, and I didn't blend the potato mixture because we like chunky soup.

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Reviewer:

Sarah Swed

Reviewed: May 31, 2008

Perfect consistency for cream of potato. I tweaked it to make a cream of potato and broccoli. If that was your plan, too, keep in mind creaming and adding broccoli makes it bland, but Worcestershire sauce , mustard powder, and a LOT of salt (4 tbsp. in a 6 serving recipe) relieves that. Great recipe, very easy! I'll use it again.

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