Reviewed: Sep. 25, 2009

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

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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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Reviewed: Apr. 8, 2009

Excellent! This soup was defiantly restaurant quality; it tastes just like the potato soup from several chain restaurants around here. My only reason for giving this only four stars is because my husband (not a soup fan) wasn't too impressed. I, however, thought it was fantastic! Will make again when hubby is away for dinner.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 4, 2009

Neither my husband nor I enjoyed this. I followed the instructions precisely, but didn't think this had a good flavor or appearance. I will not make again.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Mar. 7, 2009

This soup is fabulous. I made a huge pot and took it to a Lenten Soup supper potluck and it was gone in no time. Don't cut out the green onions & bacon. Without them it's a good soup. With them it's a great soup.

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ALAMEDAKID

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Reviewed: Feb. 26, 2009

Awesome soup! My very picky daughter loved it. As some reviewers recommended I also used only an 1/8 cup of cornstarch and 1% milk. Will definitely make again! Delish!

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SHESHE4445

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Reviewed: Feb. 7, 2009

This is a great recipe. I followed the recipe as written and did not have a problem with the soup being too thick. Nor did I think that the onions were "too much". I am glad I did not read the reviews first, or I may have cut back on the onions, and I thought it was just right after cooking down. The only thing I didn't like about the recipe is that is was not quite "creamy" enough for me... next time (and there WILL be a next time) I will add more milk and/or add cheese while cooking, not just on top (Adding sour cream did help some). Overall a good flavor and texture!

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Bev511

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

This was BETTER than a restaurant. My family absolutely loved it. We will be making it frequently!

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Linda Lou

Cooking Level: Expert

Home Town: Avon Lake, Ohio, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Jan. 16, 2009

Very yummy soup. I used vegetable broth in place of the chicken broth to make it vegetarian. It was thick anc creamy and went over well with the three teenagers I made it for. I served it in bread bowls, and that made it extra nice.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Jan. 12, 2009

This was absolutely fabulous! Definitely a keeper.

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Colleenn

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Reviewed: Jan. 7, 2009

Everyone in my family devoured every last bit of this soup. My father actually used bread to wipe the bowl clean! I made it vegetarian by using vegetable broth and vegetarian bacon strips. I will definitely be making this again! Thanks for the knockout recipe.

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aprilcdavenport

Cooking Level: Intermediate

Living In: Bowie, Maryland, USA

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Reviewed: Jan. 1, 2009

Simply the best... We add diced ham to it after the soup is fully cooked.

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Diana

Cooking Level: Intermediate

Living In: Big Lake, Minnesota, USA

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Reviewed: Dec. 22, 2008

I've never met a potato soup I didn't like, but this recipe was WAY too starchy for me. Maybe cutting back on the potato flakes and using more cream would help.

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Yosamigo

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Restaurant-Quality Baked Potato Soup

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