The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 8, 2008
We've made this soup several times, and it's AMAZINGLY good. I tend to skip the fresh dill, unless I have it around, and like to double the mushrooms (they're soooo good!). Otherwise, I follow the recipe exactly. We rarely have leftovers when I make this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 6, 2008
This is a great soup. Thick and chunky, with lots of flavor. Per other reviews, I added a few extra potato and used a hand blender to blend part of it. This way I didn't need the flour. I threw in some dehydrated mushrooms after blending and some left over ham.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 1, 2008
I made this exactly as the recipe was written except for adding the salt (I don't cook with much salt). I tasted the soup right before serving and the only thing missing was the salt, so I added the amount called for and it was perfect. I was concerned about the dill, but it was perfect and made this soup from good to excellent. I loved it, but my husband who is very picky only said it was okay but could not pin point anything in particular that he did not like. I will make again and my husband will just have to 'suffer'. This is a definite keeper.
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Cooking Level: Expert

Living In: San Marcos, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 1, 2008
Awesome!! So easy to make and such a great different soup. We loved it. We will be making this again for sure. Followed the recipe to the T! Not sure you can go wrong.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 30, 2008
Awesome! The only thing I did different was reduce the salt by 1/2. Figured it could be added later to suit individual tastes if needed. Definitely a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 29, 2008
We liked this quite a bit. Not my favorite potato soup recipe but a nice change from the norm. Followed the recipe exactly and wouldn't change a thing. Of course, it's better the next day.
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Cooking Level: Expert

Home Town: Crandall, Texas, USA
Living In: Irving, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 29, 2008
AWESOME recipe! It was rich with the earthy flavors of the mushrooms and the potatoes: this is quality comfort food. I used minibellas and yukon gold potatoes and enjoyed the results.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 29, 2008
THE BEST POTATO SOUP EVER!!! I consider this soup to be the best gourmet/comfort food I have found yet. My husband who doesnt like potato soup loves it. I made it to take to work and gave the recipe to several people. It was a Huge Hit!!. The only change I made to it was using onions instead of leeks. It is indeed restaurant quality, and when my sister finishes culinary school and opens a restaurant- this will definitely be on the menu.
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Cooking Level: Intermediate

Home Town: Mooringsport, Louisiana, USA
Living In: Beebe, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 28, 2008
Restaurant Quality. This is one of the best soups I have ever had. I can't wait to make it again.
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Cooking Level: Expert

Home Town: Bishop, California, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 23, 2008
This recipe was excellent with a few changes to make it a bit healthier. I used onions because I can't get leeks where I live. I increased the carrots, used reduced salt chicken broth, didn't add the extra salt, used milk instead of half/half and baby bella mushrooms instead of button ones. I got multiple requests for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 21, 2008
Absolutely delicious! It's similar to my special potato soup recipe with the chicken stock and dill weed. The only thing I substituted was green onions for the leeks.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 21, 2008
Very earthy and soul satisfying.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 19, 2008
awesome
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 19, 2008
I didn't have half and half so I used milk - I thought it was wonderful. Great flavor. Perfect. Just like the other reviews said. My family loved it, even my picky eater.
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Cooking Level: Intermediate

Living In: Durango, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 19, 2008
I made this soup exactly according to the recipe. Great flavor but a bit too salty. I used chicken broth concentrate which is has a higher sodium concentration than regular chicken broth. Next time I'll use no salt butter and lo salt broth. Also, when you add the flour/half and half mixture you really need to cook the soup a bit more to overcome the "raw flour" taste. Excellent starter with a little tweeking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 19, 2008
I've wanted a good potato soup recipe and I think I've found it! I made the mistake of using my slow-cooker and not decreasing the stock so next time I'll either modify the liquid or cook on the stove as directed. Even though it wasn't as thick as I think it was intended to be, the flavors were very comforting on one of the first very cold evenings in Upstate NY!
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Cooking Level: Expert

Home Town: Clifton Park, New York, USA
Living In: Troy, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 17, 2008
Really really good! Even my boyfriend, who doesn't like soup, thought this was great! This was my first time making soup and it was surprisingly easy! I think it would be hard to go wrong with this one. I'll make this again and again!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 17, 2008
Butter. Its what's for dinner. But seriously, this type of soup is supposed to be very rich and I think this is a pretty good recipe. However this: http://allrecipes.com/Recipe/Hungarian-Mushroom-Soup/ I think is a much better one and adds subtle flavors such as lemon (for tangyness), soy sauce, and paprika.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 17, 2008
I pureed about 1/3 of the soup in the blender with the half and half, then put it back in the pot, along with the mushrooms. That was enough to nicely thicken the soup without adding the flour. this soup is, from now on, going to replace my regular leek and potato soup. It's much more flavorful.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 16, 2008
I have had a Polish dill potato soup that was very similar to this recipe. I have searched for a long time for something as good as this. I did not alter or change the ingredients and loved it as is. My husband is the type of person that wants meat in his soup or stew and he liked it a lot. Definitely a keeper and will become part of my recipe collection.
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Cooking Level: Intermediate

Home Town: Burlington, Wisconsin, USA
Living In: Kenosha, Wisconsin, USA

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