Reviewed: Nov. 15, 2009

This was a good, basic potato soup, but nothing special.

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mhennings

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Reviewed: Nov. 15, 2009

Yum... and even better the second day!

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Rx 2 RV

Cooking Level: Intermediate

Home Town: Fair Oaks, California, USA

Living In: Redway, California, USA

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Reviewed: Nov. 11, 2009

Wowsers! Hearty, tastey and delish. And I even used ALL low fat/fat free ingredients! I couldn't find condensed chicken broth, so instead I doubled the amount of just regular broth and didn't add any water. You will LOVE this creamy, yummy recipe!!! We had it with hot French bread!

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luv2cook

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Reviewed: Nov. 6, 2009

Fantastic recipe!! Added frozen broccoli and put cheese on top when it was all done too, made it really yummy.

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Momof3

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Springville, Utah, USA

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Reviewed: Nov. 5, 2009

Great recipe and makes a LOT! I was able to get away without stirring it occasionally, as I left it to cook while I was at work for the day. I will add a bit more bacon next time as well.

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AstaSteel

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Reviewed: Nov. 2, 2009

I made this soup for the 1st time & it was fabulous!!!! My husband and daughter loved it, I did a little tweaking to the recipe. I added a little extra seasoning to taste & 2 cups of cheddar cheese right before serving and this was a hit for us. This is a great soup to have over the holidays. Had some left over and froze the leftover.

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Stacey

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Reviewed: Nov. 1, 2009

very yummmy family favorite.

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Krysti N

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

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Reviewed: Oct. 29, 2009

I had REALLY bad luck with this recipe... it was bland and pastey...

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Annie K

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Reviewed: Oct. 27, 2009

I have been making potato soup with bacon for years. I substitute milk for sour cream. Let the soup cool a little befor adding the sour cream.

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tyoungxo

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Reviewed: Oct. 25, 2009

YUMMO!!! My rendition of SCCPS: Potatoes peeled, halved and cut into slices; 1/4 red onion (think I will use green onioins next time!); 4 cups of water; 3 chicken bullion cubes; 1 carrot, cut into small pieces; 1 celery stalk, cut into small pieces; Salt; Dillweed (my favorite part!); White Pepper; I put all of the above into the crock and cooked on low for 9 hours...got home, used my potato masher to mash everything in the crock....Added only 1 12oz can evaporated milk. Added bacon. Added about 1 cup of cheddar cheese. Wish I would of had some chives to garnish with...will get those for next time! Did I mention this soup was yummo?!? (I submitted my pic too...it's a lot creamier consistancy that the other pic)

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Lil Miss Cutie Cook

Cooking Level: Expert

Home Town: Cotter, Arkansas, USA

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Reviewed: Oct. 25, 2009

Three words to describe this soup EXCELLENT!!! (my mouth was full with this great soup and I was only able to say one :) Skipped the Evap milk...awesome soup!

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Holleta

Cooking Level: Intermediate

Living In: Wapwallopen, Pennsylvania, USA

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Reviewed: Oct. 22, 2009

This soup turned out wonderful with a couple of changes... Therefore, I'm only giving it 4 stars. Instead of the water/broth mix, I used all broth. Also, I substituted a can of cream of celery soup instead of the evaporated milk, since it's what I had. Gave it a little more creamy texture and flavor than I think it would have had otherwise. I see a lot of complaints about it being too thin... If that's the case, once it's done take a cup or two out and blend it in the blender. Pour it back into the soup and it will help thicken it up.

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Summer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 12, 2009

Served at our last party and the crowd loved it!!

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John

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Reviewed: Oct. 2, 2009

I gave this recipe a 4 star rating just because I followed the suggestion of a few other reviewers. I used about 6 sm. to med. sized red potatoes; skins on and I used 3 bullion cubes to 2 cups. water. For the water I used less than 2 cups; about 1 and 2/3 cups. I add garlic to everything and this recipe was no exception! As others suggested, I cooked and set aside the bacon in the refrigerator then sauteed the onion in the bacon grease. I got the perfect consistency (not too think or too thin)by only using about 3/4 of the half-n-half/four mixture and only 1 cup of regular milk. Just before adding this to the slow cooker I added about 2 T of butter and turned the temperature up to high for the last 30 minutes. At the same time I added 1 cup of shredded cheddar and brought back out the bacon to reach room temp to crumble for garnish. Soup was very yummy and perfect for this chilly fall evening!

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VeraWa

Home Town: Bismarck, North Dakota, USA

Living In: Rosalia, Washington, USA

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Reviewed: Aug. 21, 2009

Pretty good potato soup and very easy. It made quite a bit and since I'm the only person who eats potato soup at my house, too much for me. Wonder if it can be frozen?

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KRUSHSH70

Cooking Level: Expert

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Reviewed: Aug. 17, 2009

Delicious soup. :) I followed the steps pretty exactly, but added carrots and a dash of garlic. The boy loved it, will definitely be making this again. Seems perfect for a cold winter day.

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hypoxxia

Cooking Level: Beginning

Home Town: Ashland, Kentucky, USA

Living In: Union, Kentucky, USA

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Reviewed: May 23, 2009

This turned out really well. I followed some other reviews and cooked it on the stove during the final half hour and mixed the milk/cream in then. I also added cheese.

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blueluna11

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Reviewed: May 8, 2009

I enjoyed making this in the crock pot because it made life so much easier. :) I think the problem many people are having with thinness is the size of the potato. Some of the reviewers claim to be experienced. An experienced cook knows to cut back the amount of liquids depending on the size of the potatoes, correct? Just a thought. :) I used 3 large Idaho potatoes. I used 1 cup of water and 16 ounces of broth (AKA chicken bouillon in my house). I filled a bowl with 1.5 cups of half and half and 12 ounces of milk. I used the majority of it depending on the thickness I personally wanted. I was too tired to cut up onions, so I used onion powder. I also did the same with the bacon as other reviews stated. Topped with cheese and sour cream and bravo!

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Crystal

Cooking Level: Intermediate

Living In: Acworth, Georgia, USA

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Reviewed: Apr. 21, 2009

i gave this 4 stars cuz i did not follow recipe so i dont know how the original tastes. But for my changes it was really good. I did not have 7 hrs so i just did a quick batch onthe stove. i used wheat flour and used black pepper and a little season salt. i did use bacon, onion and leftover ham and i topped it off with shredded cheese. DELISH it would be really good with broccoli in it too.... for next time!

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gerlisgar

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Reviewed: Apr. 15, 2009

This was a great base for a quick after Sunday morning church services meal! I did add carrots and celery to the crock and omitted the bacon (but used bacon grease to saute the onion). While the soup was thickening for the last 30 minutes, I threw some broccoli florets on a baking sheet, sprayed with nonstick canola spray, salted, and roasted on 350 for about 12 minutes. At the meal, we added the broccoli and cheddar cheese to the soup bowl. Yum. We'll be making this frequently.

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