Reviewed: Jun. 3, 2011

My husband and I loved this recipe! So much so that my husband stopped by the store on his way home from work the next day to pick up some more potatoes and requested it again the next night! A relatively quick and easy homemade meal. Also freezes great!

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5 users found this review helpful

Reviewer:

setsy88

Reviewed: Feb. 16, 2011

This was absolutely delicious! I am making this again tonight, but subbing soy milk for the milk because DH is lactose intolerant.

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2 users found this review helpful

Reviewer:

MrsBernard

Cooking Level: Intermediate

Reviewed: Jan. 21, 2011

Omg this was the best potato soup I ever made. I made a few changes like instead of putting the potato flakes in the pot I warmed the milk and added them to the milk then put them in the pot I did this because of the comment on the texture from one of the reviews and it came out great.

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2 users found this review helpful

Reviewer:

tlspikes2007

Reviewed: Jan. 5, 2011

delicious soup!!! My husband loved it!!! :) I added garlic & herb potatoe flakes & I added 1/2 cup of Potatoe Flakes in the soup & it gave it a rich flavor..super tasty with crackers too!!! :) YUM

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4 users found this review helpful

Reviewer:

futurevet2727

Cooking Level: Beginning

Reviewed: Dec. 22, 2010

I thought this was really good. I would personally give it 5 stars, but because it wasn't unanimously agreed on, I'm giving it 4. Kids didn't like the appearance and therefore made up their mind before even trying. The adults all seemed to like it. I may not make it as think next time. Thanks. All in all, a really good recipe!

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3 users found this review helpful

Reviewer:

curttori

Reviewed: Nov. 17, 2010

A perfect comfort food with awesome flavor! A great soup for cold, rainy days. My husband has made this dish several times and serves it up with a side of garlic bread for dipping. Definately a keeper!

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1 user found this review helpful

Reviewer:

Kathy

Cooking Level: Beginning

Home Town: Oakdale, California, USA

Living In: Fresno, California, USA

Reviewed: Oct. 24, 2010

Tastes great, but directions didn't work for me. I used others' suggestions: added celery, fresh carrots, put all in to saute at the beginning, then added sausage while I cut up potatoes. Red potatoes with skin on, cut in less than 1/2" cubes. Added 1 can chicken stock and 1 can water (plus a half). Added potatoes, salt, pepper, some garlic salt. Set on low for 45 minutes, potatoes still crunchy. Waited another 1/2 hour - still not done. Up'd the setting to medium, gave them 5 minutes at a rolling boil - then ok. Then added 2-1/2 cups milk at low, then 1-1/2 cups flakes. Never thickened, added another approx 1 cup flakes, better but not thick. Ate it after the 1-1/2 hour wait! Next time, I will boil more earlier in the process! Less water, less butter - it was quite oily on top, too.

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Reviewer:

DraftyBarn

Reviewed: Sep. 25, 2010

Very tasty, but rich! I skimmed off the congealed fat after refrigerating overnight. One might reduce the amount of sausage to help reduce fat content as well.

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0 users found this review helpful

Reviewer:

Ole Cooky

Reviewed: Aug. 17, 2010

Absolutely delicious! Made this once and will continue to make it forever. I think I ate 5 bowls the first time around! I used a mild Italian sausage and chicken stock instead of water. It gave the soup wonderful flavor. Thanks for the recipe Deidre!

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1 user found this review helpful