Cream of Potato Soup II Recipe

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Most Helpful Positive Review

Aug 29, 2002

Terrific!!Made this soup for Xmas Eve get-together and everyone wanted the recipe. I didn't add amt of salt and pepper from recipe, I added it near the end a little at a time and kept tasting it. I also added 3/4 stick of butter, it added a creamy, buttery taste to it.I put it in a crockpot to keep it warm(amount from recipe filled crockpot perfectly). I served it in round bread bowls, hollowed out, and topped with crumbled bacon and shredded chedder cheese. I'll be making this one for years to come, it's great!!!!!

—PEPSIMOM57

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Most Helpful Critical Review

Jan 14, 2007

I spent 4 hours making this soup and I had to throw it away! It tasted like melted pepper... If you make this soup DO NOT follow the directions about the pepper! I was awful--

—jenlbrown6

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7 Ratings

Mar 01, 2008

my family loves potatoe soup however the ratio of ingredients was alittle off way too much pepper i also used chicken broth instead of the boullion cubes and omitted the the green pepper and the celery as we do not like it the garlic i used powder in stead of minced and only to taste so it was not overpowering other than that it was relativley good

—michelle wangler- szameitat

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Feb 25, 2006

Do NOT follow the recipe on amount of pepper. It must be a misprint. I spent the whole day cooking this soup, took one spoonful and had to throw the whole thing out....WAY too hot!!! I will make this recipe again but I will add much less pepper.

—jhodgegina1

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Aug 29, 2002

The amount of pepper in this recipe must be wrong. I tasted this soup and the pepper just burnt my mouth!

—CURLYCINDEE

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Sep 29, 2009

I have made this soup many times and my family always loves it. Of course, salt and pepper is to taste, I leave it out completely and let everyone season their own. I use only one onion and saute it before adding it to all the other chopped veggies (except the potato) and simmer until tender. Then I add the veggies to the potatoes after they are cooked and use the veggies broth to whip the potatoes. Then add all the rest of the ingredients and heat through. I will sometimes add some cooked ham or shredded cheese or even chopped green chili for a little variety. Wonderful!

—mndbiringer

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Nov 02, 2010

Oh my, that soup was not to my liking! The amout of pepper was so overdone nothing would help! Shame on me for not reading reviews and wasting all that effort! I wouldn't give this recipe even one star if the site would let me!

—Shabie

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Nutrition

Calories
291 kcal
15%

Carbohydrates
48.4 g
16%

Cholesterol
31 mg
10%

Fat
8.6 g
13%

Fiber
7 g
28%

Protein
7.5 g
15%

Sodium
1231 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream of Potato Soup II

Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories: 291
Calories from Fat: 77

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 5.1g 26 %
Cholesterol 31mg 10 %
Sodium 1231mg 49 %
Potassium 1196mg 33 %
Total Carbohydrates 48.4g 16 %
Dietary Fiber 7g 28 %
Protein 7.5g 15 %
** Sugars 7.4g
Vitamin A 148 %
Vitamin C 92 %
Calcium 17 %
Iron 25 %
Thiamin 27 %
Niacin 34 %
Vitamin B6 49 %
Magnesium 24 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.