Reviewed: Mar. 24, 2012

Excellent as written. It makes a lot, as most soups do, so we had plenty of yummy left-overs.

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Reviewer:

paulyshel

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

Reviewed: Mar. 1, 2012

This soup was wonderful... We had some left over and very few potatoes were left in it. I added some frozen hash browns to this and it was even better a few days later.

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Reviewer:

Violet

Living In: Anderson, South Carolina, USA

Reviewed: Jan. 22, 2012

Really pleased & my family loved it. I did cut back to 4 cups of chicken broth & 3 cups of milk & it was the perfect consistency for us. Next time I will add a couple more potatoes since I like mine chunky. Will definitely make again!

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Reviewer:

Christymac

Reviewed: Jan. 1, 2012

Good flavors in this soup. I cut the broth and milk in half and used butter instead of margarine. I added bay leaf (remove before serving) and dill weed. Used only 6 slices bacon. Eliminated the celery salt and seasoning salt.

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Reviewer:

Ginny

Reviewed: Nov. 5, 2011

Love it!Love it!Love it! This recipe is awesome just the way it is. However, I did do a few things different. Instead of using margarine, I sauteed onions, garlic, portabello mushrooms in the bacon grease. I also didn't bother with boiling my potatoes in a separate pot. I just added them to the sauteed veggies added my spices and chicken broth. Then followed the recipe from there. Also, if you want a little kick fresh green chili is awesome!Thank you for the recipe!

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Reviewer:

Pandamonium71

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Oct. 11, 2011

I made this soup with a few changes. I used 6 good-sized red-skinned potatoes instead of 4 as several reviewers said there weren't enough potatoes. I added a couple ribs of celery, sliced, shortly before adding the cheese. I like my celery hot but still crunchy. The celery added a nice bit of color & a little more nutrition without substantially changing the basic recipe. The big change that I made was eliminating the chicken broth & using the potato cooking water instead. This makes the soup much more economical & there is a tremendous amount of potato flavor in the cooking water as well as lots of nutrition. In other potato soup recipes that I've tried I couldn't really taste the broth with all the seasonings, cheese & bacon or ham but it always seemed like something was missing. I found the missing ingredient when I made those recipes again using the potato water instead of broth. The soup was much better...true comfort food. I'd give the recipe 4 stars as written or 5 with my changes. This soup would probably be really good with ham & Cheddar cheese substituted for the bacon & Parmesan. I intend to find out. Thanks for the great recipe, Kristin. It's the best tater soup I ever tasted! I will be making this soup often. :-)

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