Reviewed: Sep. 22, 2008

This is a delicious soup recipe base--streamlined, tasty, and nutritious. Thanks, Rita! I modified this recipe to create my first successful cream soup. I don't eat meat, and so substituted finely sliced garlic, green onions, and minced celery for the bacon. I started by sauteing the yellow onions, added the celery and green onions, and then added the garlic after the onions had softened so it wouldn't burn and become bitter. I didn't have bouillon on hand, but the vegetables made up for it. I added salt to taste to replace the salt from the bouillon. I substituted plain yogurt and a dash of lime juice for the sour cream. I took the advice of another reviewer and added several ladles of the hot soup to the separate bowl containing the egg/yogurt mixture. I mixed that well, and then returned the mixture to the hot soup pot. I took the suggestion of several others and added cayenne pepper. My partner loved it! The cayenne pepper is a keeper!

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MontyHall

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Reviewed: Jan. 1, 2008

it's a little bland

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Lori

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Reviewed: Mar. 30, 2007

This is a GREAT base recipe! Definitely needs you to add spices to your own tastes (I added garlic, a sprinkle of cayenne and some other various spices). Really great. My whole family including my picky 3 year old loved this. Excellent.

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Angi

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 1, 2007

Not as good as I expected from the reveiws, although not bad either. Could use more thickening. I found myself adding salt as I ate it. There is a big problem with the cooking instructions -- it says to add the dairy to the soup directly, but if you do so, it will immediately curdle and clump. That can be avoided by simply taking a bit of the hot soup liquid and mixing it with the dairy in a small bowl, and then adding it back to the soup.

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Persimmon

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2007

I substituted chicken broth for the water, omitted the bouillon cube, and added a pinch of cayenne pepper and this was delicious. A great quick meal on a cold night.

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Carol

Cooking Level: Expert

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Reviewed: Nov. 9, 2006

GOod, nice flavor. I used 3 onions and 5 potatoes. The recipe calls for perhaps a bit too many onions. Next time I make it I will use 2 or less onions. And use a big pot! Taste overall is very good.

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K. T. K.

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 29, 2006

I had high hopes for this recipe. When I was in high school, I had an operation that required my jaw be wired shut for 6 weeks. So all my food had to be liquid and my father used to make me a nice mixture of bacon, eggs, potato with milk. I was hoping this recipe would be like it. No luck. I substituted half and half for the sour cream. The result was a pastelike tasteless mass whose only flavor was of too strong onion.

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KAAPER

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Reviewed: Oct. 24, 2005

I LOVED this soup! Husband - who isn't a big potato fan - thought that it was pretty good. The only changes I made were to use canned chickie broth instead of water, and I didn't bother with the egg yolks. I very nearly used heavy cream instead of sour cream, and I am so glad I didn't. It was so delicious! I will definitely be making this again. Thanks, Rita!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 25, 2005

Great - was fun to cook this!! For the liquid - I used 3 cups water and 1 and 1/4 cup of evaporated milk. I also was out of bouillon cubes - so just used a lot of salt/pepper/beau monde seasoning. I let this soup simmer for an hour on low - with lots of stirring. I also decreased the sour cream - I only had 1 cup!! I mixed dried parsley in with the egg yolk/sour cream and let sit before mixing with the soup. Deeee-licious!!!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2005

This is very good indeed. I made this with English bacon and it's excellent. I used a pack which is actually six slices. As I had no sour cream, I used thick yogurt, and it came out very very nicely indeed. Thanks so much for sharing, Rita!

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DYFFERENT

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Reviewed: Nov. 1, 2004

This soup was too strong for my taste when I served it in its original chunky form, as recommended. However, I added some water and pureed it in a blender so that the richness of the potatoes could balance the tartness of the sour cream...it was still a bit too strong for me, but vastly improved. Recommendation: add the water a little at a time until you reach your desired consistency and taste. You don't want to overdo it - once it's in there, you can't take it out. Also, I made it without the bacon and it seemed just fine.

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ALIA0628

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Reviewed: Jan. 16, 2004

This was an instant hit with the entire family. We all loved it. Even better with a handful of grated cheese sprinkled over each serving.

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VALIERRAN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Oct. 13, 2003

Very good soup and easy to make. I used low-fat and no-fat sour cream and couldn't taste a difference.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 13, 2003

Excellent. We wished we had doubled it, because it was gobbled down quickly and we had no leftovers!

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McRae Family

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Reviewed: Dec. 23, 2002

Each year on Xmas eve we have soup and fresh bread and last year we had this and it was voted that we would have this every year. You can't go wrong with this soup. Thanks Rita!

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