Reviewed: Mar. 27, 2012

I make this soup all the time but i add hard boiled eggs to it just chop up a few and toss them in its very good. also if you like it thicker try pureeing some of the potato's

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Reviewer:

Carla

Cooking Level: Intermediate

Living In: Shiocton, Wisconsin, USA

Reviewed: Oct. 26, 2011

I halved the recipe since there's only two of us; that made three hearty bowls of delicious soup.

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Reviewer:

amanda77kr

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Cooking Level: Intermediate

Reviewed: Jan. 16, 2011

I love dill so I had to try this soup. However, I figured out too late I only had half the amount of velveeta needed and not quite enough milk. I replaced half of velveeta with cream cheese and used some half and half. I was feeling guilty over all the fat I addded in it so I added a cup of chopped celery. This soup is amazing!

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Reviewer:

JennyJen2009

Cooking Level: Expert

Reviewed: Nov. 7, 2010

Tasty soup, but a little watery for me, so I think I'd try a roux next time at the beginning to see if that would help. I also would recommend trying a roux if you use cheddar, which I did since I didn't have velveeta on hand. I definitely prefer the taste of cheddar but it does not melt as nicely as velveeta, so beware of that (my cheddar just stuck all togehter!). I also think I'd like a bit more dill or some additional spices to punch up the flavor a bit; otherwise, a nice fall/winter soup that works well with a sandwich. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Oct. 8, 2010

I used chicken stock to cook the potatoes and did 1/2 sweet potatoes. Very rich and filling, great for the fall and winter! Thanks

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Tami

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Oct. 6, 2010

This was tasty & much quicker to make than roux-based potato-cheese soups. I do prefer the roux based variety, personally. This makes a huuuge pot of soup - I had to omit the last cup of milk because my pot was getting too full! The dill adds a welcome complexity to potato-cheese soup. Thanks for the recipe, Junebug's Mom!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Mar. 21, 2010

Delicious! It was like au gratin potatoes in a bowl. My husband would have liked ham (maybe wild rice too). Next time we'll add a meat. I halved the recipe but used the whole 16 oz of cheese. Saved one cup of the potato water to use instead of 1 cup of milk. Followed others and used 2 tbsp salt and 1 tbsp pepper in the water with a whole onion. (added a dash of poultry seasoning too). Added the dill at the very end and could have used a little more. My 5 year old loved it too. Great!

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Reviewer:

brendenj

Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Reviewed: Mar. 5, 2010

Delicious! I took the advice of a reviewer and added an additional pinch of dill right before I served the soup to make the flavor a little stronger.

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Reviewer:

Lanaya K.

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Reviewed: Jan. 28, 2010

We don't give alot of 5's in my house... but this one is for sure a 5 star recipe. Next time I might add some mustard powder, or veggies, but just as is- it's an awesome AND VERY FILLING soup!

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Reviewer:

AUTUMNANNE

Cooking Level: Intermediate

Reviewed: Jan. 13, 2010

There are not words to describe how good this soup is!! I just made it for 63 people tonight and they LOVED it!! I got so many requests for this recipe. CRAZY GOOD soup. I'm going to add another teaspoon of dill, cause I like it so well, next time I make it. I made it a couple days ago and it was a huge hit then too. Yummmmmm yummmm yummmmm a thousand times YUM!!!

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