Reviewed: Jul. 16, 2008

This recipie was SOOO good!! I am a very picky soup person; particularly potato soup, but this was delicious!! The only thing I added was a bit of crumbled turkey bacon, other than that, no changes were needed. I will DEFINATLY be making this over and over again!!

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Rooskerdoo


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Reviewed: Jul. 2, 2008

My husband and son raved about it. We all enjoyed it very much. I did use yukon gold potatoe's and added shredded cheddar cheese to the top before serving the first night. The second night I added some sliced avocados to the top as well. Very good!!!

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Jeannette


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Reviewed: Mar. 1, 2008

Followed the recipe exactly until the end when we added some bacon and green onions...it was delicious. Definate keeper. Thanks for the post.

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TchrJrHi

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Florissant, Missouri, USA
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Reviewed: Feb. 10, 2008

Very good soup! However i thought it was a tad bland so i added some sour cream, bacon, velveta and hot sauce...turned out amazing!! Also i didn't have any steak seasoning so i just made some w/ chili powder, garlic salt and powder, onion powder and i can't remember the other one, but you get the jist of it! But good recipe!! Def using it again!!

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jessicagrace


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Reviewed: Feb. 7, 2008

I'm doing a lot of vegetarian meals right now and this is a hit. I don't have steak seasoning, so I added good quality garlic powder, some paprika, cumin and salt to the mix and it was delicious.

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Nancy Liedel

	Cooking Level: Expert Home Town: Grand Haven, Michigan, USA Living In: Ann Arbor, Michigan, USA
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Reviewed: Jan. 30, 2008

SOOO good- the only difference I make is that I add however much water it takes to cover all the potatoes, carrots, and celery and then before I add the milk I remove about half the water. I also add about 2 carrots and 2 celery hearts. Other than that, I follow the recipe exactly and it's just perfect! As a vegetarian, I really appreciate recipes like this. It's so hard to find vegetarian soups especially!

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Kristyna


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Reviewed: Jan. 24, 2008

I would give this 10 stars if I could. It is very easy to prepare and tastes like something you would get out at a restaurant! It's that good. The only change I made was that I used soy milk (unsweetened) because that's the kind of milk I have on hand. I added chopped bacon right before serving it. A delicious addition. Also a little green onion. I would recommend this to anyone who loves a good potato and cheese soup!

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Tara76

	Cooking Level: Intermediate Home Town: Eldersburg, Maryland, USA Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Jan. 13, 2008

This was easy to prepare and tasted great. The consistency was excellent. It did take me about 1 hour to completely prepare this dish, including cutting veggies, etc. I used low-sodium chicken stock in place of the water and had great results. Because I read the ingredient list incorrectly, I added 1 tbls of A1 sauce in addition to 1 tsp. steak seasoning (my brand is very bland). The A1 gave it a wonderful richness! A good mistake!

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Romperoo

	Cooking Level: Expert
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Reviewed: Oct. 16, 2007

I think this recipe is amazing!!! I make enough to freeze about once a month. I've had my mom over for lunch and she loved it as well. People ask for the recipe all the time! The only real change I made was to use chicken broth instead of water. As well, I always add extra veg and I leave the skins on my potatos.

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Heather


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Reviewed: Sep. 25, 2007

So easy--so yummy! My family loves it!!

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JIMELISSA


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Reviewed: Sep. 14, 2007

Awesome soup. I used red potatoes and left the skin on. I added some diced yellow onion as another reviewer did and it turned out great. The spice I chose really made it flavorful-- Mrs. Dash Steak Grilling Blends. The Kraft 4 cheese blend was a very good cheese for this as well. I doubled the recipe and was very glad I did, yummy leftovers! Oh, but if you are reheating.. add a bit of milk, after it's left in the fridge it thickens up a lot. Still tastes wonderful the next day!

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Courtney


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Reviewed: Apr. 21, 2007

Very good. I used broth instead of water. I pre-made an reheated on the stove and had to add a lot more broth and milk to thin it back out.

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libby08

	Cooking Level: Beginning Home Town: San Jose, California, USA
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Reviewed: Apr. 19, 2007

This is a great recipe! I changed it a little though. Instead of carrots, I put in a half chopped onion and I used garlic powder instead of the steak seasoning. I also lightened it up by using low fat cheddar cheese, skim milk, and low fat margarine. Even with the lower fat ingredients my husband loves it!

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MMY3BOYZ

	Cooking Level: Intermediate Home Town: Mantua, New Jersey, USA Living In: Clementon, New Jersey, USA
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Reviewed: Feb. 3, 2007

Very Good!

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Bethany88


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Reviewed: Jan. 21, 2007

This was ok, it seemed really runny when I made it

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Vegelover


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Reviewed: Nov. 30, 2006

Great recipe! I switched the water for chicken broth for flavor and since I didn't have steak seasoning I used about a teaspoon of garlic. Mmmm...even my very picky nephew loved it!

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maude


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Reviewed: Oct. 30, 2006

this is exactly what i have been looking for in a potato cheese soup! I changed a few things, i doubled the potatoes, cause mine were small, and i added half an onion and i added half a box of chocken broth, as well as the water it calls for and the milk. I also doubled the cheese (becuase i love cheese) i made it like it calls for the first tiem, and i love the soup!

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WhiteeDove


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Reviewed: May 8, 2006

It was awsome, I really liked it. I added some garlic salt too and used more celery and carrots. I will definatly make this again.

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