Reviewed: Jul. 12, 2006

I JUST GOT DONE MAKING THIS AND IT'S THE BOMB,THE CLOSEST I'VE COME TO THAT OLD FASHIONED SOUP FROM MY CHILDHOOD. I HAD TO USE CHICKEN BROTH INSTEAD OF VEG, I DOUBLED THE RECIPE AND IT CAME OUT A LITTLE SOUPY. THOUGHT I HAD SOME MASHED POTATO FLAKES TO THICKEN IT UP, DIDN'T, SO I USED A PACKET OF INSTANT GRITS. THIS IS *REALLY* GOOD,THANK YOU FOR THE POST.

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sly50

Cooking Level: Expert

Home Town: West Orange, New Jersey, USA

Living In: North Miami, Florida, USA

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Reviewed: May 4, 2006

This is so good. I have made it several times and it is always a favorite on those cold days. ***Very important that you follow the recipe in order. I made the mistake of swapping some steps and I did not get the same result.***

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TWINKLENGREEDY

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: May 3, 2006

This is the best potato soup I have ever had--never would have though swiss cheese would do the trick.

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Jennie

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 25, 2006

Great stuff! Swiss cheese rounded out the taste, almost sweet. Didn't add very much pepper either.

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Luke S

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2006

This was really good! I too added ingredients such as mushrooms. It's a great base to do what you like with it, or to eat as-is.

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COBRYLIN

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 5, 2006

This recipe calls for far too much pepper. Between the steak seasoning and the pepper, this ended up tasting like pepper soup! Next time i'll omit the extra pepper, so I can actually taste the other ingredients

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ILOVERIVERS

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Reviewed: Jan. 24, 2006

Good, not great, potato soup recipe.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 5, 2005

The soup was extremely savory and my diners loved it. I did add garlic, more broth (enough to cover the potato, celery, carrot mixture), red chili powder, and more salt and black pepper. I also blended half of my potato mixture in a blender and mixed in the rest which created a wonderfully creamy texture with chunks of vegetables. Also used sharp chedder and added corn. This recipe is a perfect base recipe to get you started; add what you want. The I'll be using and tweaking this recipe for a long time to come.

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Erin K.

Cooking Level: Intermediate

Home Town: Flower Mound, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 10, 2005

My kids ask for this every week

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Diane Kay

Cooking Level: Intermediate

Home Town: Great Falls, Virginia, USA

Living In: Marshall, Virginia, USA

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Reviewed: Aug. 31, 2005

Excellent and easy recipe... I made exactly as described but, added more celery in place of the carrot I didn't have. Also, decided to not mash and I just originally diced the tatties. I also added the broth and milk in equal proportions. 2 and half cups of each. Brilliant... will definately make again!

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greenscotland

Cooking Level: Expert

Home Town: Bessemer, Michigan, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: Aug. 22, 2005

Very tasty and easy to make. The only suggestion is to make it with more liquid. The left overs is more like mashed potatoes.

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REBECCA78

Cooking Level: Expert

Home Town: Chattanooga, Tennessee, USA

Living In: Quito, Pichincha, Ecuador

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Reviewed: Jun. 6, 2005

After my first taste I re-read the recipe to make sure I hadn't forgotten to add an ingredient (or 12) because this had so little flavor. We added cajun seasoning (me) and seasoned salt (husband) which helped. I feel bad for my husband -- I'm traveling so he has to eat the leftovers!

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: May 31, 2005

What a delicious thick soup! I substituted fresh chopped spinach and mushrooms (thank you salad bar!) for the celery and carrots and I left out the parsely. It came out beautifully... and I am picky about soups. Many more than six servings, however. Probably closer to 10-12. I will make this many times again!

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Feeding Frenzy

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Reviewed: Feb. 25, 2005

Yes - I will be making this again and again and again!! I did tweak it a bit. We had no celery and I used yellow american instead and it was delicious. Great with a good italian bread and don't be afraid to add (many) more potatoes either.

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KELLY CASTELONIA

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Reviewed: Jan. 10, 2005

delicious! I was out of parsley, so used dill instead and it turned out great! Love this recipe and will make it again!

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MRSKELLS

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Reviewed: Jan. 9, 2005

WONDERFUL!!! I made this for my husband and he loved it!! It's a bit peppery but I like pepper so I have no complaints.. I didn't have celery or parsley, but it was still great! I topped it with chives and shredded chedder cheese! I Will make this again and again!!!

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PISCESMEL

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Reviewed: Jan. 3, 2005

Wow wow wow!!! I thought i'd found the perfect potato soup but i like this one even more!! I used emmenthaler cheese (just like swiss) and i served it with chopped canadian bacon pieces and chopped green onion... yum!!!

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MARGOKIDD

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2005

Great recipe! We didn't have any Swiss cheese, so used a mixture of Red Leicster and Mozarella and it was delicious. Also added a dash of garlic powder for a little kick. Really nice, thick soup for a cold winter night.

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POETGODDESS813

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2004

This was very good. I actually just put it in my slow cooker so that I could get other things done and not worry about it. Once it started boiling I just turned it down to low, mashed slightly (like the directions stated), added the milk and other ingredients and came back to it later when I was ready to serve it. The only thing I will change, is the amount of pepper. I love pepper, but it seemed a little spicy. So next time I'll just half the amount and then add according to my liking.

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JANDWIVEY

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

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Reviewed: Sep. 4, 2004

Yummy! Followed the recipe exactly except for substituting cheddar for swiss. Even better as leftovers the next day. Will definitely make again. Thanks for sharing!

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JT

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