Reviewed: Apr. 7, 2013

Love it! I changed it up just a bit. I had some sweet potatoes that needed to be used so I used them also. I cooked the carrots, onions, celery, with salt and pepper, in a little olive oil. I did this before following the rest of the recipe. It is wonderful. I am looking forward to serving it with cheesy wheat bread.

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Reviewer:

PEARLYGIRL

Reviewed: Apr. 4, 2013

Excellent!! but I substituted Garden Peas for the Green Beans

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Reviewer:

Davie

Reviewed: Apr. 3, 2013

My husband and two kids all really liked this soup. I didn't even add the milk/flour. I found that once I used a masher to mash up the potatoes, the soup was plenty thick and creamy. Also I used a spiral ham that had enough salt, so I skipped the bouillon. I added fresh dill and parsley too. So with less salt and no milk, it was even healthier/low calorie.

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Reviewer:

cpolis

Reviewed: Apr. 2, 2013

Substituted corn for beans. Added 1/2 cup sharp cheddar to milk mixture - YUMMY!! Thank you!

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Reviewer:

Carole

Reviewed: Feb. 8, 2013

I made this for my family last night. The only thing I left off were the green beans. For the Ham I used a Ham Bone I had in the freezer. My family thought this was wonderful and there was not any left! The only added thing I did was use my immersible blender to blend it a bit.

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Reviewer:

ABMB

Cooking Level: Intermediate

Reviewed: Jan. 22, 2013

My husband and I really enjoyed the soup. His words were this is a "soup that sticks to your bones". Served with side salads. I will definetely cook again. By the way I didn't have any white pepper so I substituted black pepper and the taste was great. The pepper specks did not ruin or look unappealing to us. Thanks for the great recipe!

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Reviewer:

EricaW

Reviewed: Jan. 20, 2013

Great soup. I added corn and used a bit of beef bouillon instead of chicken. turned out fine. Thanks for the recipe!

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Reviewer:

Mountaindweller

Reviewed: Jan. 20, 2013

Very good

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Reviewer:

tanya

Reviewed: Jan. 15, 2013

This was excellent soup-real comfort food on a very cold Winter day of 17 degrees in Idaho!

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Reviewer:

spedsmw

Cooking Level: Intermediate

Home Town: Emmett, Idaho, USA

Reviewed: Jan. 9, 2013

This soup turned out wonderful!! I think I used this recipe more as a guide.. Used the ham bone from my New Years ham to make a stock- covered the bone in water in a stock pot and let it simmer for about 3 hours. Then used that as my base. Added celery, onion, carrot, and potatoes- cooked. Then added roux. I also added a little garlic, salt, chicken boullion, and cayenne pepper. My first time cooking potato soup & it will definitely not be the last!!

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