I made this soup in 20 minutes....it was wonderful! Will definately go into the favorites box.

I have never made potato soup before and this recipe is delicious. I used red potatoes and left the skin on and it came out great.

Excellent! I added a little more flour to thicken it up, though.

This spoup is GREAT for both a beginner or seasoned cook.

I must say, I don't get the rave reviews on this recipe. This soup really had no flavor, and I even used extra bacon and spices. The soup tasted like potatoes in milk, with some bacon grease mixed in - that was it. My family so disliked this soup, I threw it out rather than waste space in my fridge with leftovers that would never be eaten. The taste of this soup was not worth the fat and cholestoral consumed.

I have a number of delicious soup recipes my family loves but I made this one last night and it was voted the best one ever! The recipe was great -- I modified it somewhat, per some suggesions here, and it turned out fantastic -- very thick and creamy and delicious. Here's what I did. First, I'm a vegetarian, so I used veggie bacon instead of bacon -- which works fine as a topper, but doesn't produce much in the way of "drippings," so I added a tablespoon or two of canola oil to the pan. I also omitted the celery, just cause I didn't have any. For the milk, I used 2 cups half and half and 2 cups skim milk. I imagine if you used all skim milk, your recipe might be a bit runny. I used fat free sour cream, and replaced the flour with corn starch, and threw in a little extra of that. It turned out exactly as I'd hoped it would. A great, great recipe!

what a waste of good vegetables! This soup has absolutley no flavor, and it is VERY runny....did not thicken up at all. I will not be making this again

if you want to thicken the soup alot without adding flour just put one or more/less of the cooked potato in a blender

I think that most people start out with way too much water for this recipe, I do not use more then 4 cups of water and it is fine, also,I am a vegetarian and used baco bits and 2 TBSP. of butter instead of the bacon and also doubled the sour cream and flour for a creamier soup.

This soup was great with a few alterations: Used 1 1/2 cups Half&Half and the rest milk. I also added an extra Tbsp. flour. I exchanged the water for a quart of chicken broth. Because of this and the fact I'm watching my salt intake, I only put in a 1/2 tsp of kosher salt. Added 1 tsp of paprika instead of 2 tsp and it was plenty. Added a little bacon bits and cubed ham into the soup itself for flavor. When I served it I sprinkled on some nutmeg and bacon bits. Yummmmy!

I thought this was a horrible recipe for potato soup. It had no flavor and was very watery (not creamy like potato soup is supposed to be). It definitely needed a lot more flavor and some meat (ham, sausage or something). I wouldn't reccommend this recipe.

Maybe I made this wrong...but it just tasted like warm milk with water. Was not creamy or flavorful! I don't know how to fix it to make it work for me.

Great recipe - but a little too spicy/peppery even for this Cajun - recipe is clear, but you must follow it closely - just might want to cut the t of pepper to 1/2 t - great soup!!

I was sorry to read that last review, because mine turned out really well. I used chicken broth instead of water and added an extra tbs of flour with the sour cream, but ours turned out really thick--almost too thick! My family thought it was pretty good, and I'll likely make it again.

I was very disappointed with this recipe. Potato soup is supposed to be white and creamy. This recipe produced neither. Thanks to the 2tsp of paprika, it looked like I was stirring a pan full of orange vomit. Also, it never thickened. I barely used enough water to cover the veggies. Should it perhaps be drained before adding everything else? I dumped the whole disgusting mess in the disposal and went out to eat. Do yourself a favor and avoid this recipe!

This is the best potato soup i've ever had. I really love it. Thanks

This was a great base but I did make some changes...I used chicken broth instead of water, carrots instead of celery a little more sour cream and flour to make it thicker, a handful of grated cheese and I also added left over ham. I still garnished with a little bacon, cheese and green onion tops.

This recipie is a great base for potato soup. I added chives, cumin, tumeric, salt, pepper, red pepper flakes, and garlic salt to this recipie and it was great. I also substituted starch for flour. I find starch is actually easier to work with than flour and clumps less. I put grated taco cheese and green onion on top. It was great. I also find that you can fix a thin recipie by adding more corn starch. I had to add 2 more table spoon of starch to get the resipie to the thickness that I desired, but I expected that as I think I made more than the recipie called for. I read a few of the comments beforehand and frankly, you have to know how to cook to be able to use a recipie. Otherwise you are just practising and the recipie may turn out terrible, but after practice a recipie can be wonderful.