The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 15, 2009
This is such a great potato soup recipe, but it does take time to make! After making it once exactly as the directions read, I made some changes. I like very flavorful things, so I add extra amounts of the seasonings, minus the sage. I also add carrots. I prefer a thicker soup, so I also add extra flour. Overall, this recipe was easy to follow for an inexperienced soup maker!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 23, 2009
This recipe is very bland. I followed the recipe exactly and was very disappointed. I will go back to another creamy potato recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 20, 2009
Added crumbled sausage, and put beef broth instead of chicken, and it was amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 2, 2009
I make soup quite often and I think this is the best soup I have ever made. The "herby" flavours were just awesome. I only used 4 cups each of milk and home made chicken broth. My only regret is inviting my daughter to dinner because now there are no leftovers. This is definately a keeper.
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Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 17, 2009
My family absolutely loves the parmesan kick to this soup. It definitely could use more a cup or more of potatos to make it a more filling soup.
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Cooking Level: Expert

Home Town: Check, Virginia, USA
Living In: New Kent, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 16, 2009
best potato soup i have ever made!
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Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA
Living In: South Hadley, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 9, 2009
Wow! This was restaurant quality!! We all loved this, and I will make it again. No changes needed.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 24, 2009
Hmm. This soup is okay. I modified things a bit; added regular celery, cooked the potatoes in the broth instead of boiling separately, and I added less milk than called for. Bf said it was good but not as good as others I've made. I can't quite put my finger on what we aren't sure about, but I appreciate the recipe. Thanks!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 21, 2009
A very good soup. I added garlic and left the potato skins on. I did not have celery salt or onion salt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 19, 2009
My family loved this soup served with crusty bread on a cold snowy night. The only change I made was to use 4 cups of chicken broth and 4 cups of milk for a thicker soup. It was delicious! Oh- and I also did the potatoes in the microwave (4 russets), let them cool and peeled and chopped them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 19, 2009
This was really good!! I followed the directions exactly. However, next time I will mash the potatoes a little bit, add some cheddar cheese, and top each bowl with green onions. This makes alot, so we had yummy leftovers for a few day.s
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Cooking Level: Intermediate

Living In: Bedford, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 17, 2009
It was good for a cold night, but it didn't have too much flavor.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 16, 2009
Had a good taste to it. I used 4 cups of milk and it was still to runny for my taste. I also used 6 potatoes instead of 4. Probably will not make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 7, 2009
This soup was absolutely amazing! I love a really good potato soup, and this was totally out of this world. The boyfriend loved it too! I did make a few changes though: didn't have seasoning salt, onion or celery salt - instead used celery seed and sea salt (just adjust the amount of salt to your liking); used about 2 tbsp's of butter insted of the 1/2 cup. Also I found you only needed about 3 cups of milk, and even then it was a bit too runny for my liking so I mixed up some flour and water to help thicken it. I only had 3 slices of bacon on hand, so I cooked them up to crispy and put them in, with a small amount of Hormel Real bacon bits I also had on hand. Oh! I also added a whole grated carrot and 2 chopped up pieces of celery to the onion for flavour and colour. I added one chopped green onion also at the end to the soup. I will DEFINATELY make this again! Thanks for the awesome recipe!!!!
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Cooking Level: Expert

Living In: Ancaster, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 29, 2008
didn't turn out well, was looking for something more creamer.
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Home Town: Massillon, Ohio, USA
Living In: Horse Cave, Kentucky, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 17, 2008
This was good, but was lacking something and I am not sure what.
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Cooking Level: Intermediate

Home Town: Wheatland, Wyoming, USA
Living In: Frederick, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 17, 2008
Absolutely excellent soup, I served it at luncheon and received rave reviews and requests for recipe. I did alter the ingredients a bit. I used 6 small white potatoes, peeled and diced then boiled. 3 cans Swanson chicken broth, 1 qt half & Half. Sauteed 2 large bunches chopped green onions in butter, then made a roux with the flour mixed with seasonings, then added broth, potatoes and simmered for 20 minutes, then added half & half.
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Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 16, 2008
Excellent flavor. I added some shredded colby-jack cheese. My dad said not to lose this recipe. It's a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 14, 2008
I didn't think the directions were very clear, so I wish I had done a few things different. Next time I will peel the potatoes and slightly mash them after boiling. I would add more parmesan (I only had 1/2 cup) because I loved the flavor it added, and I would add some bacon earlier on for the flavor it imparts. I added about 4 cups of milk, which was plenty, as other reviewers suggested. I didn't think it was too salty as written, like some reviewers thought. I kind of thought it tasted flour-y, so I tweaked the spices some more at the end. Will make again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 14, 2008
Do not make this recipe as written. I used half the amount of milk called for and it was still too runny. I ended up adding an entire 5lb bag of (small size) potatos. Also, the bacon becomes soggy and yuck if you have leftovers for later. It tasted pretty good inspite of all of this. Not sure if I will make it again though. (I didn't use the sage btw)
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Home Town: Bixby, Oklahoma, USA
Living In: Eagle River, Alaska, USA

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