Reviewer:

AT HOME MAMA

Reviewed: May 31, 2001

Very good soup. Kids and husband said it's a go. Didn't take anytime at all to make and makes plenty.

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1 user found this review helpful

Reviewer:

DAM2260

Reviewed: Jun. 18, 2000

This recipe is awesome....a hit with the whole family! I recommend using light velveeta and substituting less 2% milk(to desired consistency)for the condensed milk. The extra fat and calories won't be missed in this super rich, delicious soup!

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1 user found this review helpful

Reviewer:

MAUIED

Reviewed: Jun. 22, 2001

it was good. Almost tasted like that Bean and BACON SOUP. gOOD!

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1 user found this review helpful

Reviewer:

TLB72RED

Reviewed: Dec. 28, 2002

Wow!! This soup is GREAT!!! My whole family loved it....We are going on a diet soon so I won't be able to make this that often. However, this will definately be a REWARD meal...

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Reviewer:

JSY29

Reviewed: Jan. 8, 2003

My family loves this soup! It makes a ton-more than 8 servings.

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2 users found this review helpful

Reviewer:

TIFHAMER

Cooking Level: Expert

Home Town: Topeka, Kansas, USA

Reviewed: Jun. 23, 2003

Excellent soup for a cold (and not so cold) night's meal. Definite comfort food.

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Reviewer:

HARRIETE

Reviewed: May 3, 2005

Yummy, I dont tend to like soup, but this one hit the spot. :)

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Reviewer:

ILUVDOUG

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

Reviewed: Jan. 8, 2006

Very good and very simple to make. A hit with everyone in the family-- including both the toddler and the preschooler, which is a feat! I think the potato masher step wasn't really needed, since I like a little chunkier of a texture. I'll try it without mashing next time.

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Reviewer:

EGCOMPTON

Reviewed: Oct. 17, 2007

This is my all-time favorite potato soup recipe! I've been using it for a few years, but I did make some changes. I use dehydrated onion and leave out the margarine completely. I also use beef broth instead of chicken (I've made it both ways and we like the beef best). I know it would be less fat using turkey sausage, but the beef tastes so much better. :oP I normally slice and cook the sausage separately and drain it well to remove quite a bit of fat before adding to the soup. Make some homemade bread with this, and you've got a stick-to-your-ribs meal that is true comfort food on a cold winter's day. :o) Thanks so much!

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12 users found this review helpful