Reviewed: Nov. 11, 2009

There is nothing German about this soup except that maybe it was made by someone that is of german descendant. If you must, call it American/European Cheezy Potato Soup

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ingrid

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Reviewed: Jun. 17, 2009

FANTASTIC!! made a few modifications to suit my fridge contents, omitted velveeta, swiss cheese and potato flakes; and added in chopped zucchini and portabello mushroom, 2tbsp of white pasta sauce and a little Mrs.Dash. Soup ended up amazing. If left on a very low heat, it thickened up perfectly fine for thickness. Husband who typically prefers heavily spiced foods found this to be delicious and worthy of rave reviews!

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Kirstin

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Reviewed: Dec. 5, 2008

Awesome soup! I used 1 tablespoon of mayo, and the flavor turned out really good.

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Sarah

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 12, 2008

Yummy. I followed the recipe but replaced the red pepper and cut up carrots with a 1# bag of cole slaw mix, it is delicious. I will definitely be making this again.

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Hummel97

Cooking Level: Intermediate

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Reviewed: May 4, 2008

It's too salty and tastes like nacho cheese. Sorry

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Brandi

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Reviewed: Feb. 7, 2008

Awesome recipe. The mayo added a little zing to the soup. I would recommend a little hot sauce so spice it up a little further. Try popped popcorn on top instead of crackers!

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Brian E

Cooking Level: Intermediate

Home Town: Weldon, Illinois, USA

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 26, 2007

Very rich! Good but rich. Would be great with bacon in it!

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ladybug

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Dec. 9, 2006

Very Very good...made it for my family. The kids say I am cook from heaven....Oh little do they know. Perfect, added some bacon...was splendid

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Tonyandamyh

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Reviewed: Oct. 12, 2006

The taste of this soup is very good with the vegetable combination. I like the idea of thickening the soup with instant potato flakes. But cheddar is not an ideal melting cheese in soup, it clumps making the soup unappealing..and the greasy yellow layer on the surface of the soup. I will make this again but use only the loaf cheese, cube up a 2lb box. Leave out the swiss and cheddar.

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LILQUIZ

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Reviewed: Aug. 28, 2006

Ive had to make this one often, its so good! EASY TOO!

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Autumn

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Reviewed: Feb. 18, 2006

We got snowed in today and this made a HUGE pot of soup that we were able to share with our neighbors. I replaced the celery (because I am not a fan) with broccoli and the swiss cheese with shredded asiago. I added about 12 oz of velveeta cheese, because I felt it needed to be a little thicker and I definitely needed to add salt. I also added some turkey bacon for a little flair. Dee-lish!!

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HogFan23

Cooking Level: Intermediate

Living In: Conway, Arkansas, USA

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Reviewed: Nov. 21, 2005

I LOVE this recipe! I find that it tastes better with only two tablespoons of fat free mayo and broccoli added. Everytime I've made it this way people have raved! Thanks for this GREAT treat!

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Michrainer

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Reviewed: Aug. 9, 2005

Very tasty. More like a cheesy chowder. A good cold weather dish.

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Liscat

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Reviewed: Jun. 14, 2005

I havent tried this recipe yet but to reply to the reviewer from middle bavaria, I also live in middle bavaria (regensburg) and I was about to make the same comment about callling a recipe german that calls for swiss cheese, but you beat me to it. However the point of my comment is this, if you are looking for cheddar go to the closest kaufland and head for the cheese counter- it does exist here, it just takes going to a giant discount supermarket to find it (I've never found it in netto but ours is small, and a bigger aldi might have it too).

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RTISDALL

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Feb. 24, 2005

I could really taste the mayonnaise in this, so much so I thought it took away from the other flavors (and I doubled the velveeta cheese). I think you could get away with 1/2 the mayonnaise, or maybe even leaving it out. Thanks for the recipe, William.

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FAITHFUL

Cooking Level: Expert

Living In: New Windsor, New York, USA

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Reviewed: Jan. 31, 2005

This soup is AWESOME! I scaled it to feed 40 people for a family reunion and i should have scaled it to 100....it was THAT good. I will definitely do it again.

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TAMIKAE

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Reviewed: Dec. 2, 2004

very good especially the second day!

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LUCKEYS9

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2004

This is one the best recipes I have ever come across. I made it for a November tailgate party and served it in bread bowls, therefore, needed to thicken it with corn starch. What a hit

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Bridget

Cooking Level: Beginning

Living In: Okemos, Michigan, USA

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Reviewed: Nov. 9, 2004

I didn't have chicken base, so I subsituted mushroom base. Lots of veggie prep, but well worth the time. Soup is very thick and creamy, taste is incredibly good! I did add some crumbled cooked bacon just before serving as my husband is a meat lover.

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BARBIEL

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Reviewed: Oct. 31, 2004

This soup is very yummy. I substitute veggie broth for the chicken broth it calls for, and it came out great.

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JENNIFER313

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