Reviewed: Mar. 16, 2013

This was good, but needed a bit more flavor. I added a cup of shredded cabbage(cooked with the onion and celery), and a clove of garlic-minced. Also, I used chicken broth instead of water. I agree with some of the other reviews that a whole pound of bacon is too much. Thanks firewife42 for the recipe!

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Reviewer:

anna Funk

Reviewed: Feb. 8, 2013

Remembered from days of old when my mom fed us(11) on so little money. Chunks of potatoe instead of mashed. Sometimes we had it with no bacon. Maybe she used chicken broth those times but she always made it more Irish with bright green parsley. Thanks for a long saught recipe.

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Reviewer:

moc2948

Cooking Level: Intermediate

Reviewed: May 6, 2012

I basically needed a recipe to use 2 cans of evaporated milk before they went bad. Found this recipe and it was more than i could have asked for. My husband was skeptical until the 1st bite. Now I have to buy more evaporated milk.

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Reviewer:

lperdida713

Reviewed: Mar. 21, 2011

This soup turned out way better than I expected. With so few ingredients, I wasn't expecting a whole lot of flavor, but I was pleasantly surprised. The smokiness of the bacon really comes through, and this soup was delicious. This was a great alternative to the usual corned beef for our St. Patrick's Day dinner.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Mar. 17, 2011

Good, but, nothing that I'd choose to make again. I like the Rue Based potato soups better.

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Reviewer:

Shelley

Cooking Level: Intermediate

Living In: Swartz Creek, Michigan, USA

Reviewed: Feb. 27, 2011

Very good! Will try to get more flavor the next time i make this, yet it was so good the way it is!

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Reviewer:

Kim

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Jan. 10, 2011

This is a perfectly simple receipe. It taseted better than resturant potato soup for sure. I did add more potatos when I made it, closer to 3 lbs. It still turned out amazing!!

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Reviewer:

CelticSparrow

Cooking Level: Expert

Home Town: Roseville, California, USA

Living In: Newcastle, California, USA

Reviewed: Apr. 4, 2010

Made this the way I usually make potatoe soup with regular milk and velveeta cheese. I just used the idea of the bacon. We use hamburger usually. It was an instant favorite! We have made it more than once already and will make it again for sure. My daughter wanted it for her birthday.

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Reviewer:

DDRay

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Reviewed: Mar. 19, 2010

This was a hit at our St. Patrick's Day pot luck today. I reduced the bacon to half a pound, and the evaporated milk to one 13 ounce can. I also substituted homemade chicken broth for the water and peeled my potatoes instead of scrubbing (easier, and I prefer them that way). This all worked out really well. There was not a bit left after the pot luck!

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Reviewer:

WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

Reviewed: Mar. 15, 2010

Not the best potato soup I have had but not bad either. Next time I would sub some of the evaporated milk for some chicken broth. All in all a good starter mix and one that you could play around with to suite your taste.

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6 users found this review helpful