Reviewed: Mar. 24, 2012

I made this for dinner tonight for the second time. I pretty much made it just like described but I added a dash of seasoned salt and a bit of velveta along with the cheddar cheese. When I made it the first time it really wasn't enough for my family of 3 adults. This time I doubled it and we even have a bit leftover. We really enjoy it along with some corn bread for dinner on rainy nights.

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Reviewer:

Carlene

Home Town: Catonsville, Maryland, USA

Living In: Halethorpe, Maryland, USA

Reviewed: Mar. 19, 2012

This was ok. Wasn't has creamy or hearty as I would have hoped, but easy and satisfying on a rainy day.

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1 user found this review helpful

Reviewer:

carlita1022

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 21, 2012

This was a great and easy idea for my children.

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Reviewer:

robwh

Cooking Level: Intermediate

Living In: Clear Lake, South Dakota, USA

Reviewed: Feb. 13, 2012

This was ok. My came out more white than yellow. I think we would have enjoyed it more if I had used an immersion blender and smoothed out the potatoes. I plan to try it again and not give up on the recipe.

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Reviewer:

ShannonM

Cooking Level: Intermediate

Home Town: Upland, California, USA

Reviewed: Jan. 31, 2012

Amazing!!!! Added some cayenne pepper, chives, and garlic powder. In the future, I'm going to see what this tastes like with bacon and broccoli. Mmmmm....

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3 users found this review helpful

Reviewer:

Leslie

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

Reviewed: Jan. 16, 2012

This is pretty much the same recipe I got from my high school foods teacher years ago. The first time I made it I did not have enough milk so I used 2 cans cream of mushroom soup and about 1 cup milk. I leave the skins on, peeling off only impurities. I also saute the onions in a little olive oil with fresh crimini mushrooms and garlic. This soup is really versitile, if I have fresh carrots and celery on hand I add some in. My husband raved about this soup! He not only went back for seconds, but thirds as well. Great cold weather dinner soup.

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Reviewer:

firefly

Cooking Level: Intermediate

Living In: Liberty Center, Ohio, USA

Reviewed: Jan. 16, 2012

This was great! I did a few things differently. I added about 3 cups of cheese, fresh finely diced garlic, and I boiled the potatoes in chicken stock instead of water.

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Reviewer:

Rhea

Cooking Level: Expert

Home Town: Sturgeon Bay, Wisconsin, USA

Reviewed: Dec. 29, 2011

I recalculated this recipe for 5 servings and made this soup last night. I barely had enough for my husband and I. The soup was very good and I will make it again. The soup needs quite a bit of salt and pepper to bring out the flavor. 5 stars for ease and taste but only 0 star for serving size.

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Reviewer:

toomuchtime2

Reviewed: Nov. 15, 2011

I cooked my potatoes with 1 cup water and 1 cup low sodium chicken broth. I also added a can of corn. Made it really good!

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Reviewer:

OrdinaryLauren

Cooking Level: Beginning

Living In: Seattle, Washington, USA

Reviewed: Nov. 5, 2011

This had a delicious flavor, but my soup had kind of a gritty texture. I have a gas stove, so I wonder if simmering the full 30 minutes made it separate. :( It went really well with Beer Bread I on this site!

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5 users found this review helpful