Reviewed: Nov. 23, 2009

This was so simple and delicious. The only change I made was that I added a cup of corn to the soup. I always have these items on hand (except for the ham but it's good without it anyway.)This recipe was quick and simple just what you need for a busy house hold!

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AmberC2

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Nov. 18, 2009

I must have done something wrong. We usually really like potato soup, or anything with potatoes, but this was bland and had a grainy texture. I did leave out the ham and celery, but I don't think that those would have made a huge difference. Probably won't make this recipe again.

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Abby

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Nov. 16, 2009

Overall, the soup is very tasty. The only changes I made were to use cheddar and omit the ham. Next time, I will use less celery as it seemed overpowering. My 3 year old daughter loved it.

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RachelB

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

I made this recipe for guests for a luncheon. They said it was the best potato soup ever. I made a few modifications. I used a whole pound of bacon instead of ham. I fried the bacon up and reserved a small amoutn of bacon fat. I then fried the onion and celery in the bacon fat. I used buttermilk instead of regular milk because I had buttermilk in my fridge. I added the crumbled bacon into the soup near the end of cooking time and reserved some for topping. Also, instead of dried parsley, I used chopped green onions. I also reserved some of the chopped green onion for garnishing as well. This soup was definately a keeper. I am making this again soon. (as a side note - i made the Buttermilk Cornbread from this website to go with this soup. It is also a great recipe).

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Anna M-B

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Reviewed: Nov. 8, 2009

This is the best Potato Soup Ever. Our Family loves it. It's very easy to make too. I did add 2 cubes chicken bouillons( instead of 1), 2 cups of water (instead of 1).

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Laurie D.

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

Loved this recipe. My 11 and 9 year old sons made this for a cold sunday dinner. Super easy. They used REAL bacon bits that we keep in the freezer and we cooked the potatoes seperately. Wonderful!

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Scaredith

Cooking Level: Expert

Home Town: Farmington, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Nov. 1, 2009

This soup is wonderful and very easy. I did use Velvetta because that is what I had. This is on my favorite soup list.

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LLDONLEY

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Reviewed: Oct. 27, 2009

This was my first time making this. It was a great recipe. I wasn't sure how long it would take to cook. I cooked it too long and apparently made mashed potatoes. None the less good mash potatoes. I will know next time though. This recipe cooks quicker than I thought. Excellent recipe though!!

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Carrie

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Reviewed: Oct. 24, 2009

This soup was great! I sauteed well trimmed bacon, onions, and celery, then added organic chicken stock 1.5 cups instead of a cup. I also added fresh Rosemary, garlic and chopped spinach at the end. A great soup base. I also used sharp cheddar instead of American cheese.

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MaryNnenna

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Reviewed: Oct. 23, 2009

Oh so yum! I tried this recipe because of the reviews and because it uses real cheese vs. the processed stuff. Did a few modifications: 4 cups potatoes istead of 3 (they were already cut so why waste them), a cup of good chicken broth instead of water and bullion, and about 2 1/2 cups cheese. We like cheese! Next time I might try a few more veggies and maybe leaving the potato skins on for added nutrition. The flavor is so good I don't think the kids will notice. Mine turned out thick but with thats good because its easier for the kids to feed themselves.

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orangegirl

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Reviewed: Oct. 22, 2009

Very easy & very good. The family loved it which makes it a keeper!

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sharris426

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Reviewed: Oct. 17, 2009

WOW! This is good! The ultimate comfort food.

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Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 15, 2009

This was delicious! I did add some broccoli and doubled the water. I used 2 cups milk and extra flour. I will definitely make this again. I have a feeling it will taste even better as left overs.

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amyjune

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Reviewed: Oct. 12, 2009

Loved the soup. I tripled the recipe to use as a meal. I served with Italian chicken fingers. The only change I made was to leave out the cheese and ham. Just wanted a pure potato soup and this was it. I will add the cheese next time.

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bluerosepetal

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Reviewed: Oct. 10, 2009

We all LOVED this recipe! I 1 1/2 it for our family of 4 and it was plenty, with some for leftovers. I used American cheese and swiss cheese because I wanted to get rid of some in the fridge. The only change I will make next time is to not over cook it--many of the potatoes broke apart because I had it on the stove too long. But the flavor was still great! (Oh, I also added an extra 1/2 cup of water and milk to get the consistency I wanted.)

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Oct. 4, 2009

This was just incredible. However, I made a few "upgrades." I used leftover sauce from mussels that I made the night before to add to the broth. I also added sausage instead of ham. Simply out of this world. Almost a seafood potato chowder (w/ no seafood). YUMMO!

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TAMMYSHEAFFER

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Reviewed: Oct. 2, 2009

Loved it! I followed the recipe exactly and didn't find it too thick at all, if anything it could have been thicker. Not exactly a healthy choice, but awesome for a once-in-a-while treat dinner.

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Christina E

Cooking Level: Intermediate

Home Town: Mission, British Columbia, Canada

Living In: Comox, British Columbia, Canada

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Reviewed: Sep. 30, 2009

This was awsome! I doubled the recipe and instead of adding chicken cubes and water, just added three cans of chicken broth. I added two types of cheese, one being mozzarella as that was all I had on hand. I didn't even need to add the flour/water mixture as the soup was already thick enough...this is a winter keeper!

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nicolex2

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Mission, British Columbia, Canada

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Reviewed: Sep. 30, 2009

I added 1 cup of chicken broth because we prefer it a little thinner. The flavor was great! Best potato soup I have had in a long time!

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Brooks925

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Reviewed: Sep. 27, 2009

Wow, this soup saved my day! My in-laws came over without warning, and I had 30 minutes to cook dinner and spruce up the house. When they tried the soup, they said it had to have started it before they arrived, because it was amazing! Will definitely cook again!

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