Recipe by THUMPER74137
"This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!"
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3 (14.5 ounce) cans
chicken broth, divided
ground black pepper
Absolutely delicious, the first time I made it exactly by the recipe and it was great. Now, I use skim milk instead of half and half, and puree about half of it when it's finished cooking to thicken it up. It's just as good to us.
Maybe I did something wrong, but I thought this was bland and boring. Also, the half & half made it too rich and kind of sickening. Gonna throw it out. Sorry, I really wanted to love it.
Incredible soup! My husband is a vegetarian, so I substituted vegetable stock (Wolfgang Puck brand) for the chicken broth and used vegetable bullion cubes. I actually ended up using 1 ½ 32 oz. boxes of the vegetable stock (48 oz. total), which is a bit more than the recipe calls for, and the soup still came out with a great creamy consistency – not too thick and not too thin. Some enhancements I made to the recipe in addition to making it veggie-friendly were to add an extra ¾ C. diced potatoes, 1 can of corn, 3 cloves garlic, some shredded carrot, & substituted a large leek for the onion, which were all great flavor compliments to the potato. I sautéed the celery, shredded carrot, pressed garlic, and the diced leek in a saucepan with some olive oil before adding it to the boiling potato / broth mixture, then followed the recipe from there, adding the canned corn at the end. I served the soup with a nice green salad and a French baguette. What a wonderful meal for a cozy night in with my family. Note: This would be AMAZING with some dungeness crab meat added - YUM!
It's cold & windy today, perfect for a delicous soup! I like carrots in my potato soup so I left out the celery. Used whole milk. Added lots of garlic. Only used 1 can of chicken broth & no bouillon (family doesn't care for salt very much). It's perfect!
This recipe was pretty good, but I found that it wasn't nearly as thick as I'd like. I think next time I won't add as much chicken broth and that should do the trick. I may also add a little more potato, but otherwise it was tasty and a good recipe to start with.
Great recipe. Great additions we used were, 1lb.bacon and more potatoes.
Great hearty meal!
I added Soy milk instead, because my wife can't have milk. It turned out Great, didn't notice any difference and added great body to the soup. Also added carrots from the garden.
We used 2 cans of chicken stock and 1 box of vegetable stock. We then cooked 2 chicken breasts on the bone in water with salt, pepper, parsley, tarragon, and some lowerys season salt. Boiled on med heat 30-45 mins, let cool and removed from liquid and cooled on plate. I strained out the cooked chicken broth and added broth from cooking potato/veg stock. Into this I added the melted butter and flower. And heated on med. While this heated I removed the skin and bone from chicken breast and set aside and I then shredded the the breast meat. I added the thickened stock into the main pot and added the shredded chicken. I let it on med low heat for 25 more mins. I then let this cool and put in in the fridge for lunch and perhaps supper the next day. It turned out great. I tasted a cup and it would be ready to serve hot or prepare ahead of time and serve later. I nice sour dough loaf or like bread would go well with this meal!
This recipe is great. It tastes like the real, homemade potato soup my Mother used to make. Simple, easy, delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Potato Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 241
** Calories from Fat: 137
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