Reviewed: Sep. 30, 2007

Very delicious! This makes a definite full 6 servings if not more. I doubled it thinking it may not be accurate and now have enough for the next month!

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ak

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

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Reviewed: Sep. 14, 2007

Made this on a day when comfort food was what I wanted and it filled the bill admirably. Changed the method a bit, though because having to wash two stockpots would have made it that much less comforting. Cooked the onion, as directed, then added the potatoes and carrots to the onion, sauteed for about 5 minutes on medium low heat, added vegetable broth, brought to a boil, and then simmered, covered, for about 15 minutes, till potatoes were tender. Added herbs and pepper, and 2 cups of milk. Whisked flour with the other cup of milk, and added it to the simmering soup. Cooked till thickened. Served bowls of grated cheese and crumbled bacon (for the meat eaters in the family) on the side, and some lovely cheese toast. Felt much better afterward. Thanks so much.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 29, 2007

I loved this recipe and my family did too. I made a few small changes to fit our tastes. Instead of the chicken bullion & water, I used prepared chicken stock. It turned out great! I'll be making this again. THANKS!

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DYLANSMOM

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Reviewed: Aug. 18, 2007

LOVE how simple this is. LOVE how you don't need heavy cream.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jun. 9, 2007

Very good soup, i used chicken stock in place of water. Every loved the sou. Will Make it again

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Mike

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 6, 2007

this was good and easy, I added some cheese, next time more veggies :)

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2007

I liked this soup but unless it had modifications I don't think I would make it again. It tasted kind of bland in my opinion. I added more salt, but that didn't help very much. I followed it to the T otherwise. It would have gotten 3 stars, but since it is healthy and extremely filling (I had 1/2 bowl and was completely full), it gets 4 stars. I think it may be the type of potatoes I used. I used red ones. Not too sure. It was okay.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Jun. 2, 2007

Haven't had an account, but it's about time I rate this recipe! It's the best I've ever had, and is simple and easy to make! I've been making it for over a year now and will continue to do so! Excellent soup!

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Courtney&Chris

Home Town: Barrie, Ontario, Canada

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Reviewed: Apr. 20, 2007

This was pretty good. I added 2 cups of cheddar cheese to it to thicken it up, it was a little watery. I also added 2 more Tbls of flour.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 19, 2007

Just the kind of soup I was looking for. I love the buttery taste. It is a very filling but yummy soup

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bakinginthesun

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Reviewed: Mar. 17, 2007

This was good. The carrots were a twist I wasn't used to. I blender my soups after making them because I like creamy over chunky. Pretty solid recipe, I didn't change much. I added a bit more butter to make it richer because you can never have too much butter. :) I'll try this again for sure.

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: Mar. 15, 2007

Yummy!! My two-year old enjoyed it.

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ajsmom

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Reviewed: Feb. 24, 2007

This was delicious! I will be making this soup again!

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Becca

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Reviewed: Feb. 12, 2007

Excellent soup, very stable, very easy to make! No problems with it, its some of the best soup I've ever eaten.

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Meliamaker

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Reviewed: Feb. 11, 2007

This has become my little black dress of creamy soups and it's never failed me. It's a solid base that you can accessorize however you wish. The first time I made this I sauteed with olive oil rather than butter, and I replaced water for whey leftover from making cheese (with non-fat powdered milk, no less). It was hands-down the best potato soup I've ever had, and not a soul would believe it didn't have butter (and lots of fat) in it. Even better the second time around. Realize here that you're making a roux - if you don't know about roux it's worth looking up so you understand how it works.

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Jaciss

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Reviewed: Feb. 6, 2007

My search for a good potato soup recipe is over. Thanks! This one is a keeper.

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Jana Gwen

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Reviewed: Feb. 6, 2007

Of all the cream of potato soups, this is the best one. I use homemade veggie stock and it makes it EVEN better!

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DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon

Living In: Ames, Iowa, USA

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Reviewed: Jan. 22, 2007

I made a vegetarian version of this soup, with a few changes here and there. I added Indian spices to the onion roux and it turned out phenomenally! I used yukon golds, leaving the skin on, and processed a few cups of the potato/carrot mixture to make the final product extra creamy. Great recipe, I will be using this one again!

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gertielance

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Reviewed: Jan. 19, 2007

mmm mmm GREAT! i made a few changes and it turned out wonderfully! i used 8 potatoes instead of 6 because a few were on the small side. i also added an extra carrot, 2 stalks of chopped celery and some fresh, sliced mushrooms. to compensate for the extra vegetables i used an extra cup of water and an additional 1/2 cup of milk. i also used mushroom flavored "better than bullion" and threw in some extra spices for flavor. it made WAY more than 6 servings. i'd say about 12, but it freezes well.

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Amy

Cooking Level: Expert

Home Town: West Bend, Wisconsin, USA

Living In: Kewaskum, Wisconsin, USA

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Reviewed: Jan. 19, 2007

My family and I loved this soup! I followed the directions almost exactly, and it turned out great. I was looking for a simple, old fashioned potato soup recipe, and this is it. It looked pretty and tasted delicious! I will definitely make this recipe again.

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