Reviewed: Apr. 19, 2012

I good basic recipe. A little heavy on the onions for me, next time I think I will chop them finer or simple have the amount I used. The back bone of it is the mashed potatoes. You HAVE to have good mashed potatoes or it wont work well. I think I'll try bacon and bacon grease in it next time, or maybe ham or. this seems like a great recipe to put in little extras.

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Reviewer:

ShortStack

Reviewed: Mar. 21, 2012

My husband is going through detox and he needs things soft and easy on his stomach. He loved it. He said the taste was great and it really helped with settling his stomach. Will definitely make this one again.

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Reviewer:

Selena

Cooking Level: Expert

Home Town: Climax, Georgia, USA

Living In: Thomasville, Georgia, USA

Reviewed: Mar. 6, 2012

Will make this again, I loved it

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Reviewer:

BEACHES28

Reviewed: Feb. 22, 2012

Made this soup with bacon, broccoli and not as much onions and it turned out great!!!!

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Reviewer:

Ellilyra

Reviewed: Feb. 15, 2012

I am so happy to have found this recipe. When I make potato skins, I can make this recipe with the leftover potato. Like previous reviewers said, this is a great base recipe. I made it for the first time last night. The flavor was nice. I wanted a smooth texture so I put the soup in the blender, then put it back in the pot. I liked it as is, but I will definitely experiment to see how I can jazz up the flavor.

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Reviewer:

NayCakes

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Reviewed: Jan. 4, 2012

This is a great "base" for Potato Soup! I added a tsp. of minced garlic to the onion and since I didn't have mashed potatoes I added cubed Red Potatoes that I already had boiled for 8 minutes, I added them to the onion & garlic mixture with a half cup of chicken broth and let them cook for 10 minutes. This allowed me to mash some of the potatoes in the pot which made my soup thicker. I used the amounts listed for the broth and milk and my soup wasn't runny/thin it was perfect consistancy. I also added 2/3 cup of chopped cooked ham, 1 tsp. of sea salt, 1/2 tsp of Basil, 1/2 tsp of Pepper and 1 tsp of Parsley. I topped each bowl with a spoonful of Kraft 2% shredded Mexican cheese blend - turned out to be a really good soup! I will definately make this again.

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Reviewer:

BP1220

Cooking Level: Expert

Home Town: Newport News, Virginia, USA

Living In: Orlando, Florida, USA

Reviewed: Oct. 22, 2011

This was a super easy recipe with only a few steps and ingredients, but tastie, all the same. It was a bit too oniony, but I didn't use chicken bouillon or milk because I didnt have any :-)). I imagine they would have balanced the flavor. I may add a bit of my homemade rice milk to calm the onion flavor, but I don't eat chicken, so I'm not sure what to do about that. I will remember this basic recipe and use it again, but I'll probably add less onion. Also, I blended it in the VitaMix to make it super creamy and hide the chunks of onions from my kids. :-))

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Reviewer:

MomsDangerousKitchen

Reviewed: Oct. 11, 2011

An excellent tasty soup. I added chopped celery, carrots and green onion (the only onion I had on hand). I used 1/2 cup of ff cream as well as skim milk and the chicken stock. I love the recipe; it's a great way to use up left over potatoes. yum! EW

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Reviewer:

earlyne

Reviewed: Oct. 10, 2011

Excellent recipe! We usually make lots of mashed potatoes so that we can make this the next day!

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Reviewer:

aprilb

Reviewed: Oct. 5, 2011

Such a great idea! I had left my skins on my mashed potatoes and I like mine a little chunky so it gave the soup nice texture. Thanks for the idea and yummy soup!

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