The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 25, 2004
My family loved this soup! Dd has a dairy allergy so I left out the milk. The consistency was still creamy and delicious. I also added more potatoes and sauteed carrots & celery too in a safe margarine. Also omitted the thyme. I am going to use this as a chicken pot pie base later in the week b/c I couldn't find one that would work w/the allergies. THANKS!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 16, 2003
This is my favorite potato soup recipe! Like others have mentioned, I add more potatoes and less milk. I also eliminate the bacon. The consistency of the soup is perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 7, 2003
This soup is awesome. I did as others suggested and added additional potatoes, cut back on the milk so it was a bit creamier, and I also left out the salt since there were so many other salt ingredients.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 5, 2003
The combination of spices really give this soup a restaurant quality flavor. I (at the suggestion of other reviewers)also added additional potatoes. My only complaint was that it was a little too salty for my taste, next time I will cut down on the salt spices. Otherwise the soup is a HIT.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 5, 2003
Sorry but this was just too weird. The spices way overpower the soup and left a weird taste. Maybe leave out the sage and thyme, or use much less.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 11, 2003
Served this on a cool summer evening and we all loved it, even my picky son. Wish I would have read reviews ahead of time because I agree with others that it could use a couple more potatoes and a cup or two less milk. Because there are so many salty ingredients in this recipe, I used no-salt butter to sauté the onions and low salt bacon and chicken broth. I then changed the celery salt to celery seed and the onion salt to onion powder. I also cut back on the sage because I am not a huge fan. We thought it tasted perfect. Served with salad and warm rolls, along with fruit and had a great supper. Thanks, Kristin!!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 23, 2003
Very good! I loved it- maybe add more bacon, and a little more salt while it's cooking- otherwise, great culinary creation! Bravo!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 5, 2003
Thanks to others, used more potatoes, a little less milk and wanted to add the sage but I just didn't have any available. In general, I love potato soups but by the end of winter, I'm so tired of the american cheese based potato soups. This brings a whole new level of diversity to your average potato soup! Thanks for sharing it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 9, 2003
Outstanding recipe! I was out of sage but that would only make it better. Next time I think I'll add 1 or 2 more potatoes but it was excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 28, 2002
Awesome and unique soup!! Very simple to make! I ommitted the sage (none available), reduced the amount of thyme by half and only used 3 1/2cups of milk (which was all I thought was neccessary to keep the soup at the consistency that we enjoy). Very flavorful and "high-class." Next time, I may use 1-2 more potatoes and perhaps even the addition of a 1/2c celery while sauting the onions. Excellent soup and would go great as a first course entree' to any meal!! Thanks Kristin for sharing this recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 19, 2002
This was absolutely fantastic! I've made this a few times now and I never have leftovers! Even the three pickiest eaters ate it and had seconds to boot! We get together with friends to watch football on Sundays and they always ask for this one. Thanks Kristin!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 22, 2002
So very yummy! Definitely do again! I had no problem with the sage, although I didn't add as much as the recipe called for. And I used butter and whole milk to keep it creamy. Even my husband liked it and he doesn't do soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 30, 2002
Wow!! great recipe that did not take too long to prepare! the flavors compliment each other!Yummy on a cold evening! cannot wait to try the leftovers, if there is any left at all!! Thanks
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Cooking Level: Expert

Home Town: Spokane, Washington, USA
Living In: Des Moines, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 31, 2002
i am in charge of making soups at a universty cafatria and this was my first try at a cream soup and how awsome it was to make this soup and see the look on peoples face when i made it from scrach PS make sure u peel your potato's
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 28, 2002
Wow! What a soup! I used 3 large russet potatoes in mine. Thanks for the recipe!
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 1, 2001
Followed the recipe exactly - sage over powered the taste, couldn't taste the cheese. Way too much trouble for the poor taste. Definitely wouldn't make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 25, 2000
This soup was delicious! All the flavors; the onion, bacon, potato and parmesan compliment eachother very well. Its very easy to make, but the result is definitely restaurant quality. I used less milk and didn't have all the spices on hand but the soup turned out great anyways.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 20, 2000
We will make it over and over! It's easy and oh so tasty. We were sorry we didn't double the recipe.
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