Reviewed: May 5, 2004

Delicious, I love this soup so much I made it one day after winter exams and Oh My God, that was so comforting!!!!! Soooooo tasty and warm, i almost ate the whole batch myself, but unfortunately, my dad wanted some. Anyways thanks, it's so good and one of the lowest in fat i've had. Tops to you

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9 users found this review helpful

Reviewer:

Josee RC

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Nov. 2, 2004

Excellent potato soup base. I added about 3 oz of cream cheese. I also topped with bacon, cheese, and the fresh parsley. Everyone gulped it up and asked for seconds. I had a bunch left over the next day for lunch as well. Thanks!

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8 users found this review helpful

Reviewer:

SURFIETX

Reviewed: Oct. 12, 2006

Even though my husband gave it a four, I'm giving it a five, because I liked the addition of thyme, and I thought the flavors of chicken broth, potatoes, & herbs went very well together. I added a sweet potato and really liked the added depth and density. I also added 1/4 teaspoon fresh rosemary and about a teaspoon of onion powder. Very good recipe!

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3 users found this review helpful

Reviewer:

GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Katy, Texas, USA

Reviewed: Oct. 29, 2003

This is a very good soup on a fall/winter day. Instead of using a blender, I just used my "old fashioned" potato masher right in the pot. It was easy to regulate how many chunked potatoes you want left in the soup. I topped mine with cheese, bacon and scallions. If the soup seems too thin, just add a little bit of instant mashed potatoes to thicken. A keeper recipe

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29 users found this review helpful

Reviewer:

TENOR4U

Reviewed: Sep. 25, 2001

This soup was wonderful -- I substituted 1 c. cream for 1 c. of the milk, and also added wild rice and buillion that had boiled separately for 40 minutes or so. When I blended 1/2 of the soup, this blended wild rice added some nice color, as well. Very yummy, very simple. I will try this as a base for clam chowder.

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12 users found this review helpful

Reviewer:

PINATALTA

Reviewed: Oct. 3, 2004

This was an easy soup to make from what I already had on hand. I used fat free milk, as that's all we keep around. My picky family (husband, 6 and 4-year olds) LOVED it. Thanks much!

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11 users found this review helpful

Reviewer:

nsquared

Cooking Level: Expert

Reviewed: Oct. 22, 2004

WOW!!!! This was so UNBELIEVABLY good!!!!!!!!!! A HUGE hit with my entire family, who normally does not even comment on what they are served. Rave reviews from my husband and kids! Will definitely make again. Omitted the parsley (didn't have any) and used chicken boullion with water in place of the stock. It was quite exceptional!!!

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18 users found this review helpful