Reviewed: Sep. 29, 2009

Although there wasn't anything wrong w/the recipe my husband and I did not love this. I think it had something to do w/the consistency. If I make it again I would try mashing it instead of blending it like some of the other reviewers. Other than trying that I wouldn't make it again.

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Salesladylea

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Reviewed: Sep. 5, 2009

I made a vegan version of this recipe (Using veggie broth & plain soy milk). With those changes, I thought this made a wonderful soup. Thanks for posting the recipe, I'm looking forward to making this again!

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Newton

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 1, 2009

Gooey mess until I added extra milk. We ate it once, the rest went to waste in the fridge. I don't think I'll make it again.

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White Raven

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Healdsburg, California, USA

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Reviewed: Jan. 6, 2009

I'm not sure if the potatoes I used were too big but I ended up needing 4 cups of broth and 2 cups of milk in order to get a texture more like soup than mashed potatoes. With those changes however it was excellent! Very filling!

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Sara

Home Town: West Caldwell, New Jersey, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 14, 2008

As suggested I roasted the garlic along with the potatoes. I used half and half because I was out of milk. I did let it sit overnight and we had it the next day, with salad and crusty bread. Very Tasty event he 5 yr old loved it.

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PalermoFamily

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Nov. 18, 2008

This soup had great flavor. The only problem I had was the extra potatoes didn't get bakeed long enough. They were somewhat hard. I will lengthen the baking time next time.

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Annie

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

Really Great!

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Mags

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Reviewed: Oct. 2, 2008

My boyfriend and I LOVED this soup. It definitely requires all of the liquid that's listed in the recipe. At first I tried using only 2 cups of chicken broth (1 can) and it was too much like mashed potatoes. I added the other cup and it created a great, thick soup. Also, roast the garlic WITH the potatoes. Will be adding a dollop of sour cream and some bacon bits on top.

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CandiaKid98

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Reviewed: May 11, 2008

Made this with already roasted garlic--just tossed in a number of cloves. It's very good, but I think I'd add ham or bacon next time. I used smaller red potatoes and halved the recipe, so used 6 potatoes. I don't have a blender but I used my trusty food processor and it was fine. Although I generally like larger chunks of potato, I actually wasn't a fan of putting the reserved potatoes on top; didn't like the chunks that way. I think I will process it all next time. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 15, 2008

I agree with those who used a potato masher, using a blender turned my soup into a gummy mess! And, it was way too thick. However, the soup had great flavor. I sauted my onion in bacon grease which added a great deal of flavor. In an effort cause a distration to the starch, gummy nature of the soup I added some chorizo sausage. Next time around I will use a potato masher, or force the soup through a tamis to avoid getting such a gummy result.

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Cari Trousdale

Cooking Level: Expert

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Reviewed: Nov. 9, 2007

Thought this was was really good. I think it would be even better the longer it sat but it didn't have time to sit very long before it was all gone. Even my son the picky eater ate 2 bowls. Personally i didnt put it in a blender til smooth. I used a potato masher, left everything in the pot and mashed it up some in the pot. I used larger chunks of potato so i was able to just mash those up into smaller ones. Topped it off with light cheddar, bacon bits and chives. I didnt hold any of the potatos back in reserve. I didnt even use any oil as it said to do so i could cut the fat count down further. Great recipe and great base for other things. Thanks.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Aug. 10, 2007

This is a really good base for a soup, and I was surprised that with so few ingredients it had such a good flavor. I used red potatoes (leaving the skins on for a nice color), roasted the garlic with them, and sprinkled some oregano and salt in with the pepper and olive oil. I used red onions also. At first, the soup was quite a bit thinner than I normally like my cream soups, but I was able to solve this by simply adding in the potatoes I had reserved. For this I just used a hand mixer (not a blender) to keep some of the chunks in tact, and garnished with shredded parmesan and crumbled bacon. Overall, I was pleased. I'm even looking forward to leftovers for lunch.

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annersmarie

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 10, 2007

I thought this was pretty good and would make it again. I used red potatoes and didn't peel them, because I'm lazy and who likes peeling potatoes anyway?! =) The peels mixed right in after the trip through the blender, and they gave a little color to the soup.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Feb. 2, 2007

this is a pretty good recipe. i will definitely make it again. :)

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jentizzle

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Reviewed: Jan. 12, 2007

A little thinner than i like my cream soups. And i didn't add the water with the broth at the end. Good flavor but it needs something. I will keep working on it. It is a good starter base for a soup.

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JBENISHMLT

Cooking Level: Professional

Home Town: Hillsboro, Wisconsin, USA

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Reviewed: Jan. 1, 2005

My husband won't shut up about how much he loves this recipe. It is really great.

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Heather Richards

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Reviewed: Dec. 7, 2004

Tasted great, but needed to be thinned out tons!! It was like mashed potatos. I'd say add at least 5-10 cups of broth.

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TJ Johnson

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Oct. 27, 2004

This soup was just alright! It was ridiculously thick and i could only eat a half bowl after adding more water to it! Probably won't make it again!

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JCOX2

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Reviewed: Nov. 25, 2003

This soup was prety good. Very easy to make. I followed the recipe as instructed, but I omited the milk (we don't drink milk) and the taste was good. I think it will taste better tomorrow for left overs once the falvours have more time to settle. I used white potatoes and left the peel on them.

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