Reviewed: Dec. 27, 2011

Delicous! I made a couple changes based solely on preference. I added 16 oz of Velveeta as opposed to the 8 recommended, and I also added a jar of bacon bits. Also, I wanted the soup to be creamy rather than chunky, so I put my soup in the blender on puree for a few seconds just to get it really creamy. It was absolutely WONDERFUL and my whole family enjoyed it... including my 2 small children!

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Reviewer:

fastforwardgirl

Reviewed: Nov. 11, 2011

This was a great soup! The only thing I did differently was I added mushrooms to the onion and celery mixture. I will make this again. My whole family loved it and it was super easy

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2 users found this review helpful

Reviewer:

Benz Girl

Cooking Level: Intermediate

Living In: North Lawrence, Ohio, USA

Reviewed: Jun. 10, 2011

I just made a Vegan version of this soup and it is fantastic! Substituted vetgan cheese (Daiya), EarthBalance for butter, almond milk, and veggie boullion. Also, before adding the "cheese", I ran a couple cups of the cooked veggies thru the food processor to thicken the soup instead of corn starch. I will definitely make this soup again. It is awesome! Thank you!

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Reviewer:

ButtercupB

Reviewed: Dec. 13, 2010

I loved this recipe. Simple, easy, and oh so yummy. I didn't add the cornstarch and extra milk (as I've seen many others say). But I also added a cup of frozen broccoli (my husband and I will add broccoli to anything) and it added a nice color. After cooking this, I added it to our crock pot (set on warm) because we were having company- worked out great:)

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5 users found this review helpful

Reviewer:

BigKat

Reviewed: Nov. 30, 2010

This was a fabulous soup with such a creamy texture. I added evaporated milk instead of regular milk. Did not add cornstarch. I doubled the amount of carrots and celery called for because I love soups loaded with veggies. Do not add salt unless you don't truly care about heart health. I will keep this recipe as a "most loved" soup! The kids gobbled it all up!

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5 users found this review helpful

Reviewer:

Nurse Suzy

Reviewed: Oct. 23, 2010

This was fantastic. I used cabbage and carraway seeds instead of celery. I doubled the cheese. Added the cornflour and cream at the end. It was delicious and filling. Easy to make with nothing much in the cupboard. This was even better the next day. Utterly delicious and very hearty. We enjoyed it enormously.

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4 users found this review helpful

Reviewer:

Stevie

Cooking Level: Expert

Reviewed: Oct. 17, 2010

Tasted great. Had to doctor it quite a bit. I probably used the wrong type of potatoes. Definitely use more potatoes and cheese than recipe calls for here. I didn't need the cornstarch and cut down on the margarine.

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5 users found this review helpful

Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Asheville, North Carolina, USA

Reviewed: Jun. 22, 2010

Wow! So good! I didnt make it exactly the way the recipe says because I didnt have everything. No celery, and I didnt have chicken soup base so used a little chicken boullian in some hot water. It turned out excellent! My husband told me that I have to make it again! Thanks for the great recipe! Update: made this again and its just as great as the first time!

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Reviewer:

heathg

Cooking Level: Intermediate

Home Town: Foley, Alabama, USA

Reviewed: Mar. 2, 2010

Wonderful soup, not too thick. Very good served with toasted rye bread.

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Reviewer:

kay

Reviewed: Feb. 22, 2010

This was VERY good. I'd been looking for a potato soup recipe that would be worth making again - this is it - delicious! Like others, I didn't wind up needing to use the cornstarch to thicken it. HOWEVER, that may be because I used a couple extra potatoes & mashed some as I stirred before serving. Also, like others, I put crumbled bacon on top.

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3 users found this review helpful