Reviewed: Feb. 4, 2008

I've been using this recipe for a couple of years now and I get more compiments on it - it is a staple for my winter holiday parties! I do have to adjust it to fit my crowd so here's my 2 cents...Use a 5lb bag of russets and douple the remaining ingredints. It feeds 10 adults nicely! Also, I use the garlic mashed potato flakes! Good luck and enjoy!

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tschwartz

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Reviewed: Jan. 26, 2008

Wonderful Potatoe soup recipe!! Taste just like the potatoe soup at my favorite resturant.If you are looking for a great potatoe soup recipe then look no further. THis is IT!!

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Lisa

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Reviewed: Jan. 24, 2008

A very good soup! It's definitely a time investment to make this. But for all the trouble you get a very creamy, tasty restaurant-quality soup! Would've given 5 stars, but the basil and thyme were a bit strong. I will use this recipe again, but will ease off on those spices and add a good deal of garlic. I don't know what those earlier reviewers did wrong with their soups - but mine WAS NOT TOO THICK at all! It was just as thick as you get at the restaurants. Yummm.

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krschumm

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

This is my first review on this site. I love to go eat at Black Angus Steak house just for the baked potatoe soup. This is very similar. I loved it. My kids loved it and my husband that is hard to please liked it. I didn't follow the recipe exact but similar. I didn'thave 1/2 and 1/2 so I used regular milk, I didn't have cornstarch so I didn't add that and it still came out delicious. I've made this twice in about a week in a half. Fresh bread to dip and it's a must.

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BRIANALIZ

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Reviewed: Dec. 15, 2007

This soup is great! It was easy to make and it really does taste like it came straight from a restaurant! I added a little bit of garlic but otherwise followed the recipe word for word.

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she1029

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Reviewed: Nov. 24, 2007

I loved it. I made it for a potluck and everyone loved it. it was gone before i put out the toppings! I made one change. I didn't have chicken broth so i used chicken bullion cubes instead.

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DaSha

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 8, 2007

This was yummy! I used chicken broth, not stock. Also, I used italian seasoning in place of thyme and basil. I used about half the cornstarch, and 2 1/2 potatoes. My whole family said this is better than my other potato soup recipe, so there ya go! :) Thanks for sharing!!

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Jennifer

Cooking Level: Expert

Home Town: Hammond, Louisiana, USA

Living In: Plaquemine, Louisiana, USA

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Reviewed: Nov. 1, 2007

I made this soup for a card night with family. It's a hearty soup and everyone enjoyed it. Kind of like a baked potato with all the toppings added. Thicker than I thought it would be, but that may be because I forgot to add the half and half.

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Jamie A.

Living In: Firestone, Colorado, USA

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Reviewed: Oct. 28, 2007

It's terribly thick, but delicious!

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AMANDAJAYNE

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Reviewed: Oct. 18, 2007

This was good, but not all that GREAT. Didn't care for the instant potatoes...almost had a gritty texture. If I make this one again, I will follow others and do some tweaking.

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Brenda

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

I have made this so many times over the past few years- it comes out just like a restaurant in my home town. The only change I have made is to make the potatoes in the microwave , just to speed up the process on week days . I have also made "to go mason jars" of flakes, cornstarch, spices, etc.... to have on hand in the pantry and to take with me to family/friends/summer houses for quick dinner. I always serve with salad and cut up french bread on the side

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Cupcake Queen

Cooking Level: Expert

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Reviewed: Jul. 2, 2007

I wouldn't call it restaurant-quality but it was good.

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leslieh01

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Reviewed: Jun. 27, 2007

This soup is really thick and hearty. I used vegetable stock in place of chicken broth. I didn't use the flakes as I hate fake potato taste, instead I put half the potatos and half the half and half in my food processor. I also put the cheese into the soup but I don't think I would do that again.

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MICHIELYN

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Reviewed: Mar. 8, 2007

This was excellent. I baked the potatoes in the microwave, used roasted garlic instant mashed potatoes and omitted the cornstatrch and half & half, because it was already so thick. This will be a staple in my house.

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Alex's mommy

Cooking Level: Intermediate

Home Town: Port Jefferson, New York, USA

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Reviewed: Mar. 3, 2007

This soup would be so much better without the instant mashed potatoes. It turned out way too thick and the most dominant flavor is the taste of "fake" potatoes. I won't be making this one again.

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honeysue007

Cooking Level: Expert

Home Town: Jackson, Minnesota, USA

Living In: Mankato, Minnesota, USA

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Reviewed: Feb. 17, 2007

I followed other revierws suggestions and omitted the cornstarch and used herb and butter instant mashed potatoes. Great for cold days. Easy to make too. Looking forward to leftovers.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 22, 2007

I used chicken broth instead of stock as some other reviews recommended. I ended up adding another can as this was looking really thick. Maybe next time I won't add the cornstarch, or not as much of it. In my opinion, it needed alot of salt. Also recommended was to fry the potatoes in the bacon grease, not healthy, but added some flavor. I also added the whole 16 ounces of half and half. I crumbled the bacon, chopped some green onion and added it in the whole pot. Also added a handful of shredded cheddar cheese. All in all, pretty easy and tasty. My family loved it; I will keep this recipe until I find something better.

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5 in family

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2007

This is really delicious and fairly easy to prepare. I agree with previous reviewers and did not add the cornstarch, it doesn't need it. I did add a little more half and half though.

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JKN63

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Reviewed: Jan. 8, 2007

This deserves more than 5 stars! Unquestionably the best potato soup ever (which I boast to doubtful folks before they try it & without fail, everyone agrees). I use 1 c. garlic potato flakes and 1/2 c. butter flavored flakes (incidentally, those little packets of Idahoan brand flavored flakes, 6 oz I think, equal about one dry cup so you need two of those packets & end up having a leftover 1/2 c for the next batch). I also use sweet/yellow onion instead of white, which is not as harsh for those who aren't huge onion fans, and this is plenty thick either making the roux OR use corn starch; not both. A must-try if you're a soup-fan!

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Megan

Cooking Level: Expert

Home Town: Somerville, New Jersey, USA

Living In: Johns Creek, Georgia, USA

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Reviewed: Dec. 28, 2006

Very good! It needed a little more seasoning and a lot less onion for my taste, but it was great on a chilly Arizona night. I had leftover mashed potatoes from Christmas dinner, so I used them in place of the instant potatoes and water, and left out the cornstarch. This had a much better flavor than the usual milk and potatoes version. I'll be making this often. (Note: I first reviewed this in late December 2007, then updated it. I didn't keep mashed potatoes from Christmas until May!!!)

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