Reviewed: Dec. 22, 2008

My Family of 7 Loved it was a bit to much pepper for us . but still yummy thanks ....

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Denver n Julie

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Reviewed: Dec. 15, 2008

This was an interesing recipe. It was a bit thicker than I prefer and I thought that the taste was off abit from the instant potatoes. My husband on the other hands loved it. The next time I may just puree some of the potatoes to thicken the soup instead of adding instant potato. I would also use much less onion as the onion flavor was very pronounced.

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DEEVA1

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 15, 2008

I made this last week and loved it - I did not change much at all - used half cream and 1/2 milk because that was all I had on hand and I added a pound of bacon to the recipe (not just on top). I did not have any green onions on hand so I skipped that. IT WAS SO GOOD - I raved about it for so long my husband asked if it was better than s** - I told him it was a toss up. ;-)

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theboyzmama

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

this recipe is very easy and everyone loves it.

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beth in alaska

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Reviewed: Dec. 5, 2008

I doubled this to make a big soup pot of it, and it was good, but definitely take heed about the amount of potato flakes. I used half of what I should have for the doubled recipe and it was almost as thick as mashed potatoes (spoon stood up by itself). I don't see how the cornstarch could be needed along with flakes, although I used both. I ended up adding an extra 2 CUPS! of water and NO half and half to cut down the thickness, which didn't work. It was still good though! Other than far fewer flakes next time, I'd also add garlic (my flakes were garlic flavored) and keep the bacon tender as I could have lived without the crunch.

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Ann

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Dec. 3, 2008

wow! even better the next day. I made a vegetarian version with veg broth and no bacon but I didn't miss a thing. absolutely delicious! like others, I used a bit less corn starch and about half the instant potatoes. served with a warm, crusty roll. yum!

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kate

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Reviewed: Dec. 1, 2008

My mom visited from out of town over the Thanksgiving holidays, and I tried out this recipe to change up our usual weekend BBQ's and to accommodate the chilly weather. I had always wanted to make this resteraunt fave, but never could quite figure out how to make a thick soup without changing the robust flavor that is expected in this soup. Well, I found it...it was a huge hit! I doubled the recipe, and there were STILL no leftovers! Even the little kids enjoyed it...the fresh bacon on top helped alot! I added a clove of garlic (I add garlic to absolutley everything!)to the sauteed onions, and had to substitute half of the chicken stock with broth (since I doubled, I ran out of stock), but other than that, I followed the recipe and it was great. I do recommend letting the potatoes cool before chopping for obvious reasons (They crumble when you cut them warm...I was in a hurry). This is now a family favorite, and I am already being asked when I will make the soup again. Thanks for the great recipe!!

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Yvette

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 30, 2008

oh my god is this good!! I did do SOME things different though. I sauteed the bacon with the onions. And i added garlic .I also poured some milk in it along with some half and half. i added more potatoes then it said too.Not that you needed to do anything different, this is just me. I never measured anything either, only the chicken stock, and water. I also steamed some broccoli and let the kids add it to their soup if they wanted.They didn't but my husband and i did. Awesome recipe. thankyou sooo much for this recipe!!!

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SWEETPEA7

Cooking Level: Expert

Living In: South Royalton, Vermont, USA

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Reviewed: Nov. 22, 2008

I've been trying to find my family's idea of the perfect baked potato soup. We have tried a few and I decided to throw this one on them. This one was a little different than others I have tried. The instant potato flakes were new, as were the basil and thyme. I LOVED the idea of thickening with potato flakes. I only used about 1 cup, so I didn't have any problems with them overpowering the soup. The basil and thyme, on first bite, were a little different. However, after the first bite, they really added to the flavor of the soup. I did cut back on the cornstarch a little, added some cheddar with my half & half (we like cheesy soup!), and instead of margarine, I used the bacon grease to start my soup in (incredibly healthy, I know!). All in all, with a little tweaking, this COULD become our favorite baked potato soup. I'll have to work with it a little, but we'll see. Without much tweaking, it's a solid 4 stars, for sure! Thanks for posting!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Nov. 4, 2008

This is just like the potato soup at our favorite steak house!! Now we can make it at home! Fantastic!

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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Reviewed: Oct. 27, 2008

This soup was SOOO YUMMY! Followed the recipe and it turned out perfect. I have 2 picky eaters and they loved it! Will make again! Thanks for a great recipe!

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maak

Cooking Level: Beginning

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Reviewed: Oct. 20, 2008

I make this recipe about twice a month because its fabulous. I use some shortcuts and can make a batch in about 30 minutes. First: microwave the baked potatoes, approx 4 min per potato, they turn out just as good. Second: use real bacon bits that you can buy in the dressing aisle instead of frying your own. I have also tried different kinds of mashed potato flakes, by far the best is Idahoan Loaded Baked Potato. Take the time to really soften the onions...one time I rushed it and they were too crunchy. Enjoy!!

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LBoyks

Cooking Level: Beginning

Home Town: Bel Air, Maryland, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Oct. 16, 2008

this is really good. i was slightl worried because we don't eat instant potaoes, but it tasted really good. i followed the recipe to the tee. next time i will add a little less pepper

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pacarter

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Reviewed: Oct. 7, 2008

This recipe is fantastic. I didn't change a thing except I used the real bacon bits they sell in huge bag at Costco/Sam's Club and added those instead of frying the bacon. I put the green onion and bacon in the soup and simmered for awhile instead of using as a topping. I also cut up a few carrots and added. Wonderful flavor. Thanks for the recipe. Will definitely share and make again.

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Laura

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 23, 2008

This is the best potato soup recipe! Wonderful!!

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abbysmama323

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

I made the recipe as is, and people raved over it. Said it was the best potato soup they'd ever had! Thanks for the recipe.

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LIZABF

Cooking Level: Expert

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Reviewed: Apr. 11, 2008

Very good! i used chicken bouillon and 4 potatoes - it was thick but i thought it was perfect and my hubby and 4 yr. old loved it! i did use italian seasoning instead of the other seasonings.

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IndyGirl

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2008

I hate when people rate a recipe but then list a million things they changed. (It's called a different recipe!) I changed nothing on this and it was delicious! My 11 year old helped me make this. My family loved this & they can't wait for me to make it again! It felt like I was eating in a restaurant! Thanks!!

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DizneyDi

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Reviewed: Feb. 12, 2008

This soup was exactly what I was looking for! The only real change I made was using cornstarch and extra potato flakes instead of flour to make it Gluten-Free and it still came out thick and delicious.

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Kelley

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Reviewed: Feb. 9, 2008

I loved this soup. The only thing I changed was taking a shortcut on the potatoes. I used canned diced potatoes instead.

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Diane Z.

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Restaurant-Quality Baked Potato Soup

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