Reviewed: Nov. 9, 2009

My family loved this soup. Easy and tasty. I did add a little water as I felt it was too thick for soup. Will definately be making this again.

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PAINTONEDAY

Cooking Level: Expert

Home Town: Humboldt, Tennessee, USA

Living In: Albany, Georgia, USA

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Reviewed: Nov. 9, 2009

This soup is very good, but instead of just putting the bacon and green onions on top when serving, I added directly to the soup. I also added additional salt to keep it from being bland.

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Andrea

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Reviewed: Nov. 4, 2009

Great as is! I've made it twice. The first time I threw in 1/2 cup of sour cream with the half and half. My husband had three helpings and we had no leftovers!

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LYNNB826

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 1, 2009

This was a very easy and great tasting soup! I do think for us it was best right after cooking vs left overs. I will certainly make this again! Thank you!

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jackie.f.johnson

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Reviewed: Oct. 27, 2009

This was pretty good. The toppings are a must to really taste like a true baked potato! I added an extra potato and I still think it needed more chunks of potato. I served this with mini reubens. Yummy!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Oct. 19, 2009

AMAZING!!! My husband and kids LOVED it!! The only small changes I made were that I used butter instead of margarine, because that's what I had on hand and I doubled the amount of bacon it called for. I stirred half of it in when I added the half & half and used the rest on top as called for.

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dreams256

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Reviewed: Oct. 18, 2009

I tried this tonight and it is a really awesome soup! The only thing I had to change was adding bacon to the soup as well as some cheddar cheese. Kudos! Thanks!

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ThatOneCrazyCookingChick

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Reviewed: Oct. 13, 2009

I love this soup. We have made it twice and it turns out great!

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Tanya Suchomel

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Reviewed: Oct. 5, 2009

This was a good recipe. My husband loved it. I personally did not like the texture/tast from the instant mashed and did not need the additional cornstarch. It reheated wonderfully the next day.

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mel0621

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Reviewed: Sep. 27, 2009

Good grief! I have been making this for nearly 4 years (based on the date at the bottom of the printed recipe) and somehow haven't rated it until now. We've been absolutely loving it, but I do double the amount of potatoes used (for a chunkier soup) and microwave them when I haven't planned sufficiently ahead. Sometimes I'll use potato flakes as stated, but if there are leftover mashed potatoes on hand, then those will be subbed. I also saute a clove of garlic with the chopped onion. Thankfully it's a very forgiving recipe. I've had to increase the number of servings that I make in hopes of having a bowlful leftover for lunch the next day. Yum!

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DianeF

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Sep. 26, 2009

Very good, and excellent way to use up instant potatoes.

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goodbread

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Reviewed: Sep. 25, 2009

Very good. The only thing I did different was use milk instead of half-and-half.

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jessmax84

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Reviewed: Sep. 5, 2009

Very very good. I used an envelope of four cheese mashed potatoes instead of plain potato flakes to add to the flavor. I also stirred the bacon into the soup, and used sharp cheddar and chopped green onions for the garnish. I kept the skins on the potatoes because I like the skins. The consistency was perfect, and the taste was wonderful. I will definitely be making this again.

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BUXXER

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Reviewed: Aug. 25, 2009

I didn't have a whole lot of time this morning to wait for potatoes to bake, so I roasted them. I used the Roast Potatoes recipe, which is also from this site. I had a couple extra potatoes so I just cubed them and threw them in, too, just to use them up. Plus, it made the soup a little "chunkier". I omitted the cornstarch only because I thought the flour and potato flakes would be enough thickener on it's own. I used Cracker Barrel 2% extra white cheddar. I did stir the original bacon and cheddar in, I just set bowls of extra on the table for garnish. We all liked this. I actually was able to make this in my crockpot without issues. Plenty of leftovers, which is always nice. I served this with Cottage Dill Bread.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 19, 2009

This is one of our family's favorite soups. It is a great hearty soup with rich flavor and smooth creamy texture. I use extra potatoes since we like it "chunkier". I do omit the cornstarch though. I don't see the need for it - especially if using potato flakes to thicken. A family favorite!

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Kim

Cooking Level: Expert

Living In: Westerville, Ohio, USA

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Reviewed: Aug. 10, 2009

hmm... when i read all the rave reviews i was SO excited. baked potato soup is my favorite, i always get it at my favorite restaurant. but this to me tasted more like instant potatoes than anything else, and i felt the chicken broth really over powered the flavor. i think next time, i will go with a recipe which uses real potatoes as the base. the texture was strange, runny/glue like. i would try another recipe if you're looking for a real restaurant style baked potato soup.

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Joeys_girl_73

Cooking Level: Expert

Home Town: Youngstown, New York, USA

Living In: Niagara Falls, New York, USA

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Reviewed: Jun. 4, 2009

Very, very good. I am gluten intolerant so I left out the flour to make it a gluten free recipe - and still was perfect.

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lori statler

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Reviewed: Apr. 17, 2009

the flavors are very good mmm

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Apr. 14, 2009

This was so good we served it as the main course at a church dinner!

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cookin' mom

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Reviewed: Apr. 11, 2009

I have never had luck with potato soup but this one was easy, delicious and a big hit. My husband asked me to make it more often. Thanks for such a great recipe. Love It!!!!!

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RAINBOWSANDY

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Restaurant-Quality Baked Potato Soup

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