Reviewer:

Jonnie Neibert

Reviewed: Apr. 9, 2012

really good! kids liked it too, of course, they like anything with bacon sprinkled on top...

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Reviewer:

torrie

Reviewed: Mar. 4, 2012

One of the best soups I have ever tasted! Made the recipe for me and my husband and there were no leftovers! he couldn't get enough! :)

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Reviewer:

kbauer

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Feb. 27, 2012

Yummy!! Served with bacon crumbles to just complete the soup.

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Reviewer:

Rebecca

Reviewed: Jan. 19, 2012

This is a great soup. My family loves it. I don't give it 5 stars because it definitely needs about twice the broth called for. I also increase the carrot and celery to make it a bit more healthy. For the non-vegetarians in our house, adding fried, crumbled bacon is a hit.

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Reviewer:

CEPOPE1

Reviewed: Dec. 8, 2011

I have made this soup three times now, and it's delicious. I use frozen skinless hash browns to cut down on prep time. Rather than mash the cooked veggies and broth, I run it through my blender. This "hides" the veggies from my picky children. I've used both vegetable and chicken broth, and both swiss and cheddar cheese, and still had great results.

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Reviewer:

brookeemanuele

Reviewed: Dec. 3, 2011

This soup tastes great. The recipe's a little ambiguous about the potatos. I used 8 large baking potatos, intending to double the recipe, only to end up more than quadrupling it. This is a great recipe for people who don't eat meat. Very hearty.

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Reviewer:

beanman56

Reviewed: Dec. 3, 2011

Very delicious. I used a GF flour to thicken it but it was delicious. It needs a little more salt but was delicious otherwise!

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Reviewer:

bethnjerve77

Reviewed: Nov. 23, 2011

This dish is excellent..and you don't need the exact ingredience. I used a fish called SWEI? ever heard of it? neither did I..It's sort of like tilapia, also new to my vocabulary..I made adjustments to my italian taste buds, and added a little garlic powder and pepper to the fish when I layed them out on the baking sheets, plus used a combination of mozzarella, romano and parmesan cheese in my potato chip mixture..it turned out great..

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Reviewer:

tonyd

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Corona, California, USA

Reviewed: Nov. 3, 2011

Definitely use less pepper (I used half of what was called for, still a little peppery) and used half of parsley called for, would do the same again. Cooked and mashed up my potatoes ahead of time, boiled the celery and carrot in the chicken broth (did not have veg. broth). Ended up adding canned corn to the soup for the kids and they liked it better that way. Good recipe, tasted great on a cool fall night.

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