Reviewed: Nov. 21, 2011

Just realized that I had never reviewed this soup. Have been making it for several years now and find it very easy to make and the flavor is wonderful. This is my favorite comfort food.

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Reviewer:

livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Reviewed: Nov. 10, 2011

This soup is fantastic and so so simple! I only gave a 4 because I make a few additions, but the base soup is quite good. I usually add more carrots and potatoes (double given quantities), so there are more chunks after it is pureed; and I use broth (veggie or chicken depending on what I have) for at least half if not all the water. Also, I sometimes add in white beans to add a little bit of protein to make the soup last a little longer in our bellies. It is perfect on a cold winter night, just add some crusty bread to sop up those last drops of broth!

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Reviewer:

ames0510

Cooking Level: Intermediate

Reviewed: Apr. 2, 2011

I didn't care for this and neither did my husband. It wasn't bad, just not exciting at all. I'm giving it 3 stars because I think it can be tweaked into something yummy.

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Reviewer:

devlin

Reviewed: Feb. 14, 2011

A delicious and comforting soup. So simple to make, too.

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Reviewer:

Sara's Kitchen

Reviewed: Dec. 24, 2010

yummy! so simple so good...filled the house with a great scent too. took the advice of one reviewer and added 2 stalks of celery. i cut the thyme in half and added 1/4 ts of curry and a sprinkling of ginger. delish! i should have made double. was surprisingly filling when served with biscuits--next time i'll throw in some soft tofu for protein.

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Reviewer:

CINDER8659

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 18, 2010

I made this exactly as the recipe read tonight for my family and everyone found it bland. I'm going to try to doctor it up tomorrow because it seems like it may be a good base for something.

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Reviewer:

Jan

Reviewed: Oct. 2, 2009

I thought this was bland...It was ok to eat, but I won't be making it again

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Reviewer:

brookealyson

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Spencer, Iowa, USA

Reviewed: Sep. 23, 2009

"Soup-er" tasty! I did make one change in the recipe - I used nonfat milk instead of whole or 2%. This decreased the calories per serving to 194, which isn't too shabby for a cream + potato soup. One change to use non-fat milk takes the nutritional stats to this: Calories 194 (down 36) Fat 3.5 (half) Carbs 33 Protein 7 Hey - some people care about this stuff - and I was able to offer a lower-fat food to the kiddos :)

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Reviewer:

Rhonda Jo

Cooking Level: Expert

Living In: Sumner, Washington, USA

Reviewed: Nov. 6, 2008

I really liked this recipe. I used World's Greatest Vegetable Broth (from this website) in place of the water, 1 russet and 1 sweet potato and 1 teaspoon of garlic powder. Definitely a keeper!

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