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Reviewed: Jan. 28, 2008

This soup is amazingly simple for how great it tastes. I did tweak the formula a bit. I made a 4 serving pot of this soup and added about half a can of evaporated milk just after i put in the drop noodles. I also used more egg because the dough was too dry and added sage to the broth. Fab!

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2 users found this review helpful

Reviewer:

Sayward

	Cooking Level: Intermediate Home Town: Columbia City, Indiana, USA Living In: Bremerton, Washington, USA
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Reviewed: Sep. 29, 2006

Boy, my husband loved this! I added some celery and chicken base, cooked the potatoes in 6 cups of water and added 2 cups of skim milk in place of the last 2 cups of water right before I stirred in the rub noodles. Hubby ate three huge bowls full and wouldn't let me throw away the dab of soup left in the kettle; plans on eating it for lunch today. A good 'old school" potato soup and a definite winner. Thanks!

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5 users found this review helpful

Reviewer:

Kym Salow

	Cooking Level: Expert Home Town: Guttenberg, Iowa, USA Living In: Independence, Iowa, USA
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Reviewed: Nov. 14, 2005

I love this recipe. I have made it three times for my family. I usually use chicken broth and add chopped celery instead of celery salt.

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4 users found this review helpful

Reviewer:

summer

	Cooking Level: Intermediate Living In: Orem, Utah, USA
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Reviewed: Aug. 29, 2002

Pure comfort food! Went together in a snap. I added some minced parsely at the end for color.

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4 users found this review helpful

Reviewer:

emmaxwell


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Reviewed: Aug. 29, 2002

I grew up on this soup. My grandmother and my mother made it, and now I make it. We never used a recipe, but this gets guaranteed results every time. The ultimate comfort food!

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5 users found this review helpful

Reviewer:

Miss Priss


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Reviewed: Aug. 29, 2002

I've been looking for this recipe for years. This is the way my mom made potato soup. It's delcious -- one of those recipes that is much better than it sounds.

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5 users found this review helpful

Reviewer:

MEITELJO


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Reviewed: Aug. 29, 2002

This is a terrific soup! I used a combination of Yukon Gold and red skinned potatoes and probably used more potatoes than the recipe stated. Also, as a reviewer suggested, I cooked my potatoes in a chicken broth. In addition,I smashed some of the potatoes. It was thick, rich and wonderful. Will make it again! Thanks Jeanie Bean

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6 users found this review helpful

Reviewer:

JEANIE BEAN


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Reviewed: Aug. 29, 2002

Really good, I have made it twice already in a few weeks time. I added 2 chicken boulloin cubes, carrots, and celery to give it a brothier taste.

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5 users found this review helpful

Reviewer:

KIMMYPICKLES


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