"Cheesy, hearty potato soup that's better than the restaurants." — Elizabeth Goldsberry
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unpeeled potatoes, cubed
bacon - cooked and crumbled
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded Cheddar cheese
Excellent base, but here's how you make this world famous soup!!!!!!! First sautee your onions and your celery. Second, I added some green onion, and garlic. Before adding water, season it with salt, pepper, thyme, and parsley. Then a little dousing (1/4 to 1/2 cup) of white wine (chardoney) never hurt anybody. Do this before the water is added too. To thicken add a roux or substitue heavy whipping cream. Also, throw in some fresh sliced mushrooms (1/2 cup or so) to really get some great flavor going on. I threw in shredded swiss the chedder for a little more depth and it worked. Really worth keeping, the most effort was in the chopping of vegatables.
This was a bit bland until I added some garlic powder, Cavender's Greek seasoning, and butter.
AWESOME soup! I followed a few suggestions from the reviews and had the BEST soup the other night! This will become a regular for us. I suteed the onion & celery with mushrooms, salt, pepper, thyme, & parsley in butter. This smelled wonderful. I followed the rest of the recipe exactly. This made enough soup to fill my 6 qt roaster to the TOP! So start with a LARGE pot. A+ recipe.
W-O-N-D-E-R-F-U-L-!!! I took this potato soup to a pot-luck at work and everyone said it was the best potato soup they had ever had. I cooked my onion and celery in with the bacon and left the extra bacon grease in the soup pot! Very fattening, but tasty! I also used Campbell's Cream of Mushroom Soup with Roasted Garlic and added a couple of dashes of Mrs. Dash onion and herb. Great recipe! Will definitely be using this one over and over
This was a great recipe to start with. I peeled my potatoes, then I fried the bacon and set it aside. I sauted the onions and celery in the bacon grease, then drained the grease off. After boiling the potatoes, onions and celery, I removed about 1/3 of the water. It seemed like it was going to be too thin for my taste. After combining all other ingredients, I simmered for another few minutes, then let it stand on the stove, covered. It thickened up really well and was wonderful with bread. Everyone loved this soup, and I will definately be making it again. Thanks!
This was very good. I scaled down to 4 servings and used cream of celery soup on place of cream of mushroom. Added some shredded cheese and chives when served. Next time I will peel the potatoes (didn't like the peel coming off while eating) and try ground sage sausage. *update* I've make this again and added dried thyme, parsley and garlic to give more flavor.
This soup is awesome! My husband is taking it to work with him for several days now. He called me at home just to tell me again that it "rocks". It made a lot but we like it reheated even better. The only thing I would alter is if it looks like you have a lot of water left after you are done boiling the potatoes and celery and onions, I would take out about a cup or two of water and then add the other ingredients. It will make it a little more creamy. But it was great just like it was. I just prefer creamier soup. I also topped it with sliced green onions. Thanks for the great recipe!
Excellent! The ingredient list is spot on. I sauted the onion and celery in a little butter and added some black pepper. Used 3 parts chicken broth to 1 part water to make sure it didn't taste like chicken soup. Have used heavy cream & half & half, they're both equally as good. Put the bacon in with the potatoes so the flavor sinks in. So many wonderful flavors, my step-son who doesn't 'do' soup said it was the best he's ever had and loves it! I add garlic to most things but wouldn't for this recipe, thanks! All my other inferior potato soup recipes are getting deleted from my box :)
* Percent Daily Values are based on a 2,000 calorie diet.
World's Best Potato Soup
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 350
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