Reviewed: Nov. 7, 2009

This was a terrific recipe .... and I made it exactly as written except for adding 4 ounces of Velveeta cheese... just a personal thing for me when it comes to potato soup. But it was equally good without it! You could easily add carrots, broccoli or cauliflower to make it into a chowder. Thanks for the great recipe, Ellie!

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cakesncakes

Cooking Level: Intermediate

Living In: Grove City, Pennsylvania, USA

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Reviewed: Nov. 7, 2009

Very good, and not hard at all. Used soy milk. Turned out great. Did not have celery, used thyme about a tsp. Will make again!.

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AKISSBEYON

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Jesup, Iowa, USA

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Reviewed: Nov. 7, 2009

I have made this twice now and both times it has been a hit!!!

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roughneck2100

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Reviewed: Nov. 7, 2009

Delicious! I omitted the celery and added frozen peas instead. I also used a little more ham and added parsley at the end. I can't believe how easy this was! My bf who isn't a huge soup fan really liked it too! I've frozen the leftovers for a quick meal. Very very good! :)

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TableTennis

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Reviewed: Nov. 7, 2009

This recipe was great! It was quick and easy and we had everything to make it already in the house. (We added more ham, so it was a little more hearty). It didn't make even close to 8 servings, but it's enough for 2 or 3 people. So, if you want to make it for a larger group, I would double or triple the recipe. We will definitely make this again. Thanks for the great recipe!

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Desiree Paris

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Reviewed: Nov. 7, 2009

OMG - this was fantastic. A little peppery for some, others raved. We've made several potato soups from allrecipes and rate this one the best! Did not change one thing - FANTASTIC!

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Kyvirosemom3

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Reviewed: Nov. 6, 2009

This is the best potato soup that I have ever had. I added some peas and carrots along with some corn to it. the soup has a good rich flavor. perfect on a cold day.

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Tony

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Reviewed: Nov. 6, 2009

I made a few small changes based on other reviewers suggestions but must say this is the best cream based soup I have ever had. I plan to use this method when making clam chowder. My changes were 2 1/2 c of chicken broth saute lightly the veggies and ham, then added the potatoes and broth. no salt but I did give a good shake of garlic powder. I used fat free milk and f/f half n half. Stirred some sharp cheddar into the bechemel and a good shake of cayenne.

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FISHGIRL

Cooking Level: Expert

Home Town: Encampment, Wyoming, USA

Living In: Melbourne, Florida, USA

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Reviewed: Nov. 5, 2009

Reading the reviews I thought this would be a good receipe...It is awesomwe!!! Thank you

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Tvaders

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Reviewed: Nov. 5, 2009

Excellent soup! The best that I have found outside a restaurant in my college town (and it went out of business!). Not being excited about the chopping of potatoes, I threw the celery, ham, onions, and water in a pot and let it go for about 7 minutes. Then I threw in 3 1/2 c western style hashbrowns (still frozen). Came out fantasic and what a time saver step!! Can't wait to play with other variations!

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faircook03

Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Nov. 5, 2009

This soup was so good I didn't need to add cheese. I omitted the salt because I used a country cured ham steak. We raise two hogs every winter and the ham steak was sure delicious in this soup. Next time I will add carrots.

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Tammy Meye

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

Loved It, The kids think I'm a chef. ha ha

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Cindy

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

This was fantastic!! I used chicken broth in place of the water and boullion; and skim milk (thats what I had on hand). I also doubled the ham onions and celery - to suit my personal taste. Definately the best potatoe soup I have ever had!!

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kellyx2

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Reviewed: Nov. 4, 2009

We love this soup. I often add a little bit of green onions as a garnish. I also add a little extra flour to thicken it a bit.

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kat

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Reviewed: Nov. 4, 2009

Very good and easy. I use unpeeled red potatoes. I just throw the first part in my crock pot for a few hours, then add the roux for another couple of hours.

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garfodie81

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Reviewed: Nov. 4, 2009

Good, just a warning this not supposed to be a thick soup, I loved it, family thought it was decent.

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jdlightning

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Reviewed: Nov. 4, 2009

I made this last night and it was SOOOO good!! I made no changes except that I did not add any extra salt, it's not really necessary. Excellent soup!

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KarenB

Cooking Level: Intermediate

Home Town: Blencoe, Iowa, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 4, 2009

Great soup, did not change a thing ! Will be making again for sure :-)

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Dawn

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 3, 2009

A friend made this for me today and MMMMM...what a treat! I hope they make it again soon because it was scrumptious!

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Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

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Reviewed: Nov. 3, 2009

This is a great soup. I used more ham than it states only because I had it. I do think this would be a great base for just about anything you wanted to throw into it. Thank you!

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