Reviewed: Dec. 26, 2006

We made this on Christmas and all our guests loved it. We did reduce the amount of milk we added to approximately 3/4 of what it called for. I would recommend highly!

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LAURZ

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Reviewed: Dec. 17, 2006

This soup is amazing. It's so good I ate it for 3 days. The next time I make it I will also put in little egg drop dumplings (flour,egg & water)

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Chrissy

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Reviewed: Nov. 30, 2006

This was a great rainy day dinner. I would definitely increase the number of potatoes with the liquid amounts listed. Next time, I think I'll decrease the milk as suggested by another review. I also omitted the salts since I was using boullion for the broth and I substituted 1/2 tsp. of poultry seasoning for the sage and thyme. I think I'll use the first stage, prior to adding cheese and milk as a basis for chicken pot pie!

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Paula

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Reviewed: Nov. 11, 2006

Great soup! I added about 1/4-1/2 tsp red pepper flakes to add a little spice. I also used red potatos and added about 3 cloves of minced garlic in while they boiled away. Lastly, I just dumped the entire container of cheese in too (about 1 3/4 cups). Yummy! Next time I might add browned, ground sausage to the mix. Thank you for the recipe!

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FERRETFAN7

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Reviewed: Nov. 3, 2006

FANTASTIC!!! What a great twist on an old favorite. I didn't make many changes except instead of 6 cups of milk (cause I didn't have it)I used 3 cups of evaporated milk and 3 cups of half & half. I also used 1/2 of the bacon (used pepper bacon) the recipe called for (and would rather sprinkle on top as a garnish than mix in). I also used fresh grated parmesan (not the canned stuff). If your using canned I don't think you'll get much of what this soup has to offer. My soup wasn't THAT thick, but it wasn't thin either, but once refridgerated (if you have leftovers), it got really thick. This one is definitely a keeper and will make many times this winter.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Oct. 22, 2006

This was ok. I think too much milk diluted the flavors or something (and I only put in 5 cups). I used 5 TBS of butter instead of 1/2 cup, and 4 cups of broth. I like my soups thicker, so after I added the milk I let it come to a simmer so it would thicken. Hopefully the leftovers are better. It was a little troublesome to make too, with boiling the potatoes separtately and all. I think if they were cooked in the broth it would have been a lot better. Plus, I could hardly taste the parmesan- kind of made me sad that it used so much!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2006

this was pretty good. I added chopped garlic and broccoli and used oregano in place of basil since I was out. 6 slices of bacon was enough; 12 would've been overkill. I only used 3 1/4 cups of milk but the next day it was too thick so next time I'd use about 4 1/2 cups. Also, it needed more salt.

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ALLIUM

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Reviewed: Sep. 19, 2006

I have rarely followed a recipe when making potato soup but thought I would try this one based on the addition of parmesan cheese & spices. I thought it was just OK and will make my own version next time. My daughter loved it, but my Mom & husband prefer my version. It honestly reminded me of the taste of dressing, probably because of the chicken broth & sage. Still, it was fun to try. Thanks for sharing, Kristin.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 26, 2006

This has the perfect flavor-i didnt have sage or bacon, and it is still awesome!!It came out perfect,and made me feel better when i was not feeling well. Thanks!

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Bonnie

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Reviewed: May 12, 2006

This is a very tasty soup. I would allow more than 15 minutes prep time unless you chop at a professional chef's speed! I also added less milk to make a thicker soup. I had the recipe halved and the new measurements were fine.

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LUCYFIZZ

Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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Reviewed: Mar. 23, 2006

Fantastic!!!

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jester

Cooking Level: Beginning

Home Town: Rawlins, Wyoming, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 9, 2006

Fantastic! This has become a family favorite. We did put less milk in however. We like thicker soup.

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STOPMENOW345

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Reviewed: Jan. 27, 2006

The flavors of the soup were very rich and sharp. You could really taste the parmesam, and the bacon added a nice smokey flavor to the soup. I halved the butter in this recipe, and ended up just caramelizing the onions, since I think the flavor is a little better if you can get them nice and brown. I also stopped adding milk at 4 cups, because it was a pretty thin soup by that time and I wanted it to retain some thickness. Overall, a very easy and tasty soup to make; quick to prepare and eat.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jan. 15, 2006

Great cold weather meal. It gets even better the second day as the onions really set in!

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155GILLIS

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Enid, Oklahoma, USA

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Reviewed: Jan. 13, 2006

My family and I loved this soup! We will definitely be having this again soon.

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Kirsten

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Reviewed: Dec. 10, 2005

This is a great recipe. My family loved it. Thanks

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MAGOFFINEM

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Reviewed: Nov. 17, 2005

This was very good I am not going to make potato soup any other way again. Don't make the same mistake I did and think that the bacon wouldn't make a diffrence It would have been 300 times better if I just had some bacon.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Mar. 9, 2005

You weren't kidding! This was the best potato soup ever! I added garlic, didn't add all the salts, doubled up on the basil, used buttermilk and cut the amount in half. Also, I cooked the onions in the bacon drippings. Boy was it good!

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Sarah

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Reviewed: Mar. 7, 2005

This was a good soup--nicely seasoned, with a strong parmesan flavor. The sage provides a nice aftertaste. My husband, who proclaims not to care for sage, kept asking what that good herb flavor was. He was surprised to find that it was the sage.

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