Reviewed: Apr. 23, 2012

I didnt use half and half because Im on a budget and not buying it at the moment. I used a can of evaporated milk instead and added 2% milk until I thought it was the right consistency. I didnt quite need all of the flour about 4 tablespoons. This was pretty good. Helped me get dinner on in a pinch. Id like to add ham or bacon next time it seemed like it needed something.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jan. 3, 2012

absolutely the best potato soup I have ever tasted. My whole family made lots of compliments on it. This was the first time I have ever made potato soup. The only change I did was double the recipe and add real bacon bits to the soup.....Lusious Thanks!!

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3 users found this review helpful

Reviewer:

ladybrock717

Reviewed: Dec. 4, 2011

Left out the parsley and half-and-half, used two cups of whole milk and added five pieces of crumbled bacon. It was delicious!

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Reviewer:

shellie

Reviewed: Nov. 13, 2011

This is what my family has made over 50 years but we did not measure. Just knew what it needed. Also for those who have added cheese and bacon are you guys losing your minds??? That is what will give you a heart attack. You can make this healthier by not adding those things and can even use skim milk and a little less butter and flour. I almost forgot... THE SECRET is to brown the flour in the melted butter. This gives way more flavor. Grandma knew it was something I always wanted when I went to her home as a child. I got to go cut the chives to add on top after the soup was cooked.

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Reviewer:

Jantastic

Reviewed: Sep. 9, 2011

Love this recipe. I do serve it with crumbled bacon, green onion and shredded cheese on the side if anyone wants to add these. This also makes for a pretty garnish on top of each bowl if you know everyone will like the 3 extras.

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Reviewer:

beverlylouise

Reviewed: Jan. 18, 2011

Wow!!!! This was really good! I've never made potato soup before. I made it exactly as the recipe said except I used evaporated milk instead of half and half, just because I needed to use some up. I also added a little cheddar cheese and bacon bits! I served with Chedder Biscuits as suggested. Oh and I didn't peel the potatoes cause I'm lazy. :)

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5 users found this review helpful

Reviewer:

Monica

Reviewed: Nov. 27, 2010

fantastic. I wouldn't change a thing. Been using this recipe for a couple years now.

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7 users found this review helpful

Reviewer:

nursebay

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Grafton, North Dakota, USA

Living In: Inkster, North Dakota, USA

Reviewed: Oct. 16, 2010

Very easy recipe for a quick warm-up on a chilly fall day. Next time I'll add some bow tie pasta and invite friends!

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5 users found this review helpful

Reviewer:

MartyJ

Reviewed: Mar. 28, 2010

More of a "cream" soup than a potato soup, but still good. Make sure you chop the parsley finely, it helps to use scissors.

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Reviewer:

PonderosaPower

Reviewed: Mar. 17, 2010

I made this soup to use up the leafy tips from my bunch of celery. The soup was delicious, and I have lots of leftovers! (This recipe made about 8 bowls of soup)

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4 users found this review helpful