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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MEGMOMSTER

Cooking Level: Intermediate

Home Town: Cumming, Georgia, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Apr. 4, 2009

This soup was really awesome. I made it last week, and all week my wife, kids and neighbors have been wanting me to make it again this weekend. Well off to the grocery store!

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Heidi'sHunny

Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Red Lion, Pennsylvania, USA

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Reviewed: Mar. 16, 2009

Nice and easy potato soup recipe. Like others, I did not put the bacon in at the beginning. I just sauteed the onion in a little butter and also added some garlic to it. I did not have condensed chicken broth, as specified in the recipe, so I used what I had -- 32 oz. of regular chicken broth and added four ounces of water. Because of time constraints, I cooked this on high for around 4 hours and then added the half and half, evaporated milk and then some turkey bacon for the last half hour and turned it down to low. If you like a very thick potato soup, this may not be the recipe for you. My soup turned out somewhat like a broth, but just a little thicker, just the way we like it. The recipe says it serves 6. Yikes -- I would say its closer to probably 10 servings and it is VERY filling. I do think it needs some other veggies and will probably add some carrots and celery next time.

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Cranker, the cook and baker

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Mar. 5, 2009

this was not that great to me...

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DEHIA

Cooking Level: Expert

Home Town: Hahnville, Louisiana, USA

Living In: Augusta, Georgia, USA

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Reviewed: Feb. 27, 2009

this was very yummy....add salt to taste...also added extra dill weed. i used turkey bacon just as a topping like other people had suggested. we ate it a couple days after we made it and by then it had thickened up. substitute the flour for cornstarch (see directions on can) and that should help.

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TamaraBL

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Reviewed: Feb. 22, 2009

Next time, I'm adding the bacon last. However, after adding cheese, it's actually quite yummy.

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Lee Nelson

Cooking Level: Intermediate

Home Town: Ventura, California, USA

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Reviewed: Feb. 14, 2009

Tasty recipe, however not nearly as creamy as other potato soup recipes. Wished I would have followed the suggestions stating to add the bacon at the end.

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Megan Elizabeth

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Feb. 8, 2009

I did make a few changes to this recipe. Like other reviewers had suggested, I also added 6 strips of bacon at the very end (along with 1 Tbsp. chives and 1 cup of grated cheddar). Lastly, I prepared bacon and cheese for people to add to their individual bowls as a garnish. Great recipe to work from. I thought it was a perfect consistency.

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The Wallace Clan

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Reviewed: Feb. 4, 2009

This recipe is excellent. We loved it and so did our neighbors. We ended up eating it a few days later, so, I do not know if that made a difference. We used russet potatoes. The only change I made was that I did not "dice" all the potatoes, but made some chopped and some a little bigger just to get some consistency. My husband (who does not want the same meal too close together) asked me to make it again within two weeks (that says something right there.)

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Kim

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Reviewed: Feb. 1, 2009

Excellent recipe. I substituted 4 chopped leeks for the onion and country ham chips for the bacon. Everyone in our home fellowship loved it.

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Berk

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Reviewed: Jan. 29, 2009

I did not use bacon (just a little bacon grease)or onions because I didn't have them on hand. Topped with lots of Mexican blend cheese. It was fine.

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MommyMagicRocks

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Reviewed: Jan. 28, 2009

Not my favorite taste. Couldn't tell you exactly what it was that my family didn't like. Edible but not a keeper.

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Debs favs

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Reviewed: Jan. 27, 2009

I thought this soup was good. My husband and daughter loved it. This is a very hearty soup that filled us up quick. I do recommend using heavy cream instead of the half and half, as well as adding more salt (to your own taste).

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