Reviewed: Jan. 16, 2012

I really wanted to like this. The garlic was very overpowering. I omitted the bread crumbs. The texture was odd with the potato flakes. I ended up adding cheddar cheese salt and pepper to try to salvage it. It just didn't work. If I were to try this again I would lessen the garlic powder to 1-2 teaspoons. I would thicken with a roux rather than the potato flakes. The cook time was also off... the potatoes were not cooked enough in the 4 1/2 hours. I ended up having to finish it on the stove due to time constraints. Wish it had come out better. I will stick with my normal potato soup recipe! Thanks!

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Reviewer:

Carrie C.

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Mc Keesport, Pennsylvania, USA

Living In: Leroy Township, Ohio, USA

Reviewed: Feb. 10, 2011

I wouldn't actually call this soup. I did not care for the taste or the texture.

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4 users found this review helpful

Reviewer:

MDB

Reviewed: Sep. 20, 2010

I did change this recipe a little...added bacon bits, 2 cans carrots, celery salt- I used 1/2 the garlic & onion and only added 1 1/2 c. flakes-no bread crumbs. My family are all potato soup lovers and thought this was the best they've had in years! Thanks

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20 users found this review helpful