Reviewed: Nov. 17, 2009

It had really good flavor (I added onion powder instead of the actual onions but kept everything else the same) BUT it was very gritty. Any suggestions for that??? I want to keep making it but I would prefer to have a smooth soup and not a gritty one.

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Itzuri

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Reviewed: Nov. 7, 2009

A very good start to potato soup. I first tried it with just salt and pepper and it was much too bland. Onion powder, garlic powder, and minced garlic were added and it was perfect.

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tobytyler11

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Reviewed: Oct. 11, 2009

Don't get me wrong this was good...I have had better.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 14, 2009

Very yummy soup. My family of pickie eater loved it.

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Kristi Morse

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Reviewed: Aug. 31, 2009

This recipe is great as is, but sometimes I use canned diced potatoes or boiled potatoes. Microwaved potatoes tend to lose their shape and make the soup sort of grainy (IMHO). I'm not quite sure some reviewers have had problems with this soup. I would think most would understand that you need to add the sour cream after the soup has cooled slightly; don't add while soup is simmering or it could cause separation.

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Tricia F

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Reviewed: Jan. 11, 2009

This recipe turned out great! My husband and I loved it. I made a few changes to it though. I used 6 cups milk and 2 cups half and half because I ran out of milk. I also fried up a 1/2 lb of bacon before cooking the rest of the recipe. After mixing the butter, flour, and milk and bringing to a boil, I added the bacon drippings. I also added some garlic salt. Finally, we chopped the cooked bacon and some green onions and used them as toppings for the soup. It turned out fantastic! I'll be making this again with the small changes mentioned.

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STAY70

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Reviewed: Nov. 26, 2008

This was a great soup! My husband, who doesn't eat potato soup, absolutely loved it! The sour cream and cheese were the big difference in an otherwise bland soup. I did use a lot more cheese, however: for the normal recipe I increased it to 2 cups and also added 1 tsp of dill weed. I made double the recipe and it disappeared in two days. Thanks!

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SANTIH9

Cooking Level: Expert

Home Town: Susanville, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Oct. 3, 2008

I have been making this soup for a couple of years. I just decided to write a review and to see what others were saying. This soup is the best. I always make it a day ahead so the flavors blend together. I add chopped green onion to the soup and serve it with green onion and bacon bits. Whenever there is a family get together I am asked to bring this soup.

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Sheri

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Reviewed: Feb. 2, 2008

I tried this receipe and loved it! My family said it was the best potato soup they have ever tried. I did add some cheese, chopped green onions and bacon bits.

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Teresa m

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Reviewed: Jan. 29, 2008

Awsome!

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maxsmommy

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 25, 2008

This recipe was great! I improvised a little and here were my changes: After adding the milk to the butter/flour cooked mixture (or roux), I added the seasoning packet from Uncle Ben's Long Grain & Wild Rice (the Original Recipe). It has 23 Herbs and Seasoning and made quite a tasty addtion to the flavor of this soup! I added 1 cup of cheddar cheese instead of 1/2 cup too. Other than those additions, I kept the recipe the same. It was sooooooooooooo good! Then I served it with real bacon bits and cheddar cheese on the side for those who wanted to add them. It was a hit and I will make this again for sure. Next time I want to add some cut up and cooked baby carrots to add more color and vitamins.

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Boona

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

The base for the soup was good, however, the potatoes were not done enough for me in the microwave, finished them in a pot of boiling water, coarsely mashed them and then added. Very hearty soup. Will make again.

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GeorgiaDonna

Cooking Level: Intermediate

Living In: Dawsonville, Georgia, USA

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Reviewed: Jan. 3, 2008

I didn't like this one. I was looking for a more mashed potato then chunky one.

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Kac n Ross

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Reviewed: Dec. 11, 2007

the whole family loved this recipe. I added bacon into mine which was a hit.

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classy

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Reviewed: Dec. 10, 2007

Vey bland soup. I made this recipe just as it is, and it totally lacked flavor. Plus, it wanted to burn, I had to stir the stuff constantly. I liked the chowdery consistency, so it has potential, but it takes a lot of dressing up. Also, I recommend boiling the potatoes, they don't microwave well.

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Robin J. Sky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma Heights, Ohio, USA

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Reviewed: Nov. 26, 2007

Unfortunately, this was bland. I scaled the recipe back and followed recipe exactlyt, and then tasted it. My first problem was my potatoes stuck together in a big clump after cooking (next time I will add a small amount of water). Secondly, it was way too thick. I had to add alot of extra milk to get it to a soup consistency. I then added extra sour cream, and instead of more cheddar cheese, I added a jarred cheese dip to try and add flavor. Maybe this will taste better as a leftover.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 24, 2007

I made the recipe exactly as given. Very quick & easy. The taste is good, but the soup overall is just OK. I don't really care for anything cooked in the microwave so I think boiling or even baking the potatoes until cooked would work better. Turned out a bit thicker than I care for and had to keep a close eye as it wanted to burn on the bottom of the pan. This makes a LOT of soup so if you're making for a small family I would definitely cut in half.

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DOLORES J

Home Town: Houston, Texas, USA

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Reviewed: Sep. 29, 2007

I found it to bland, but with a bit of added spices it turned out excelent. I added, Paprika for color, dill and parsley for taste. I would most definatly make it again.

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Jennifer V

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 11, 2007

This recipe was a big hit for the 10 ladies I served it to yesterday. I do want to say the prep time is inaccurate, it is more like 30-45 min.

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Mandy, Hendersonville

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Reviewed: Feb. 10, 2007

Really bland. It needed a LOT of bacon and sour cream to doctor it up. It just wasn't that great, in my opinion, and the potatoes definitely need to be boiled until they are soft.

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