Reviewed: Mar. 17, 2007

Very good. To make this vegetarian, I used vegetable broth and some Better Than Boullion "No-Chicken Base" (boullion paste that tastes like chicken, with no animal products). Worked great! I also used fat-free half and half to make it lower in fat and calories. Will make again.

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Cory P

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 26, 2007

Superb soup! I added my own touches adapted from another favorite potato soup recipe--2 Tbsp. Worcestershire sauce and 1 tsp. dry mustard. These additions made it even more flavorful. I like lots of potatoes in my soup, so I used two extra cups of chopped potatoes. Incidentally, after cooking the vegetables for 15 minutes in the two cups chicken broth, there wasn't a whole lot to drain--the potatoes soaked up most of it. After thoroughly mixing the flour/butter mixture into the half & half, I added the remaining chicken broth and the seasonings, made sure it was mixed until smooth, then added the vegetables and finished heating. I also used 4 tsps. chicken boullion granules instead of chicken boullion cubes. This is definitely a recipe I will keep on hand.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Jan. 28, 2007

I made this soup last week and it was fantastic. Did not change a thing. Everyone loved it. It's a keeper.

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betty

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Reviewed: Jan. 23, 2007

I made this recipe and it is great. My dh is on a low salt diet, so I bought organic low chix broth, and did not add bouillon at all, used all broth instead. I did add a carrot as other reviews had mentioned, garlic and more onion also. I did drain the veges and put half of them thru the blender as has mentioned, and used a bit more thickener as we like thick soups in winter. This was wonderful and low sodium, but not low in flavor-Yum!

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JANCHIP

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Reviewed: Jan. 20, 2007

Just wonderful! I have made a couple of times now and the family just loves it. Thanks!

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JAYANDREAM

Cooking Level: Intermediate

Home Town: Renton, Washington, USA

Living In: Kent, Washington, USA

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Reviewed: Jan. 17, 2007

We LOVE this potato soup! I've made it a couple times now and it's always a big hit. I add about 3 extra potatoes to have it be a bit more chunky. We top it with crumbled bacon and shredded cheese.

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SCRAPN_LADY

Cooking Level: Expert

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Reviewed: Jan. 13, 2007

This soup was wonderful and my picky children loved it.Only thing I did diffrent was boiled the potatoes in 2 cans chicken broth.Did not drain just added milk.Turned out great.Thanks

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cindy

Home Town: Temple, Texas, USA

Living In: Belton, Texas, USA

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Reviewed: Dec. 5, 2006

This is an awesome soup!!! I added some carrots and a little more flour to make it thicker....My Mom said it was better than my Grandmoms potato soup! I hope she doesnt read this!

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tinamc356

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Reviewed: Nov. 30, 2006

Soups don't come much creamier than this! My entire family raved about and it said it was the best potato soup they ever had!

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Jennifer

Cooking Level: Intermediate

Living In: Fairview, North Carolina, USA

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Reviewed: Nov. 20, 2006

AWESOME!!! MY PICKY BROTHER LOVED IT! Like other posters I used only chicken broth instead of water. I also added 1 tbs of galic and parsley flakes and extra potatoes. YUMMY! I have made this soup too many times to count, everyone loves it. To add a bit of a twist to this soup, I add cooked Turkey Sausage to the soup in the last 10 minutes of cooking. I also garnish with fresh kale and bacon. The outcome is a soup very much like Zuppa Toscana soup from the Olive Garden.

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FWANNEE

Cooking Level: Expert

Home Town: Nokesville, Virginia, USA

Living In: Linden, Virginia, USA

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Reviewed: Nov. 13, 2006

This is a good recipe. I used red potatoes and substituted minced scallions for the chopped onion. I upped the pepper to 1 tsp. (we love pepper) and will most likely add more next time. I also added 2 cloves of minced garlic, about 2 oz. of minced pimento and a dash of cayenne. I also took other reviewers suggestion and lightened it up (but not too much) by using only 2 c. half and half and 2 c. lowfat milk. Next time I will probably use milk only as it was still very rich and I don't think that we would miss those extra calories. Thanks Chrisee!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Nov. 12, 2006

Quick, easy, and delicious - my favorite kind of recipe. I did make one change. Instead of all half-and-half I used some milk and a little extra chicken broth. I will definitely make this again. Thanks!

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andi

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Marquette, Michigan, USA

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Reviewed: Nov. 6, 2006

This was REALLY good! Very creamy and full of flavor. Not too salty for us, just right! I would add more of the broth for cooking the potatoes/onions/celery though. My family really enjoyed it.

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Vyvyenne

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Reviewed: Oct. 16, 2006

I served this recipe to 16 guests in my home last night. I got great responses, although I myself felt that it is a bit heavy; you could rename it "mashed potato soup", since it is basically a white sauce with broth, potatoes and veggies added. It's good, though! I altered it only by substituting the half and half with evaporated milk and water. The bullion cubes really make the flavor nice.

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JENSG

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Washington, D.C., USA

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Reviewed: Sep. 23, 2006

I loved this recipe! I didn't end up measuring anything, I just followed what to put in the soup. I will deffinately be making this again!

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zilers

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Reviewed: Apr. 25, 2006

This soup was good, but I had to add a few things. I'll be using more potatoes next time. Also something should be added to thicken the soup next time because it was quite runny. I put celery salt in it too. I'll try again and see how it turns out.

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zippychef

Cooking Level: Beginning

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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Reviewed: Mar. 21, 2006

This potato soup has the correct name. "Ultimate"!! The flavors blended so well that when I heated it up the second day, It was just as good if not better. The only problem I had was after the potatos and vegatables were done, I didn't have very much broth left. In the instructions, it didn't say how much or how little you would have left for reserve. I had maybe 1/3 cup. I don't know if that is right but it still turned out GREAT!!!!

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PENNY998

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Reviewed: Feb. 20, 2006

I made this recipe tonight for the first time. I have never made potato soup before and it came out great. It had alot of flavor and my whole family loved. I have never left a review before but this went over so well I decided I would leave a review. I did add a little extra flour to thicken. We added bacon and cheese at the table and we ate it in bread bowls. It was a great dinner.

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Sherri Schlax

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Reviewed: Dec. 22, 2005

Yummo!!! My daughter and I made this as an appetizer on Thanksgiving. We blended it together and it came out thick and rich and could have been a meal all by itself! We used a tip from another rater and used the Hormel pre cooked bacon; that made it super easy. Next time, I think we will serve the bacon on the side as well as the shredded cheese and that will give it a little bit of a crunch and give the vegetarians more options. A perfect meal for a cold winters night!

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Lori

Cooking Level: Expert

Living In: East Hartland, Connecticut, USA

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Reviewed: Dec. 21, 2005

This soup was wonderful. I will make it again for my family

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Teresa

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