Reviewed: Feb. 28, 2012

i did not like potato soup until i tried this! i still don't eat anyone else's tater soup! i've taken this to church on many occasions and all i take home is an empty pot! absolutely world's best!

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Reviewer:

FIREBRAND95

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Feb. 13, 2012

This recipe is definitely a winner for me!! Of course everyone thinks they can make your recipe better. I did take a few suggestions though. i sauted my red onion, celery and fresh mushrooms that i added in the bacon fat while the potatoes and boullion started cooking besides that i followed the recipe. i for got to add the cheese at first and i though it was delicious. after i added the cheese i alomst wish i would have omitted it. it was still very good but the sharpness of the cheese agve it bite. This is the second time ive made this and i will be making it again. Great comfort food.

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Reviewer:

ChefBrad

Reviewed: Feb. 13, 2012

I have tried many potato soup recipes and liked them all, but this one was really the best ever! My husband loved it. I sauted celery, green onion and a clove of minced garlic in a little butter and sprinkled on salt, pepper, thyme, and parsley as others suggested. I used the same large nonstick skillet/wok to add in the potatoes (peeled) and brown them a little bit, as I have another recipe that has you do this and I like having the potatoes slightly browned. I used one packet of the new Knorr homestyle chicken stock concentrate dissolved into 3and a half cups boiling water, was just the right amount of liquid for the recipe size. I also used 4 cheese mexican grated cheese instead of cheddar. I left out the bacon since I don't eat meat and it was still wonderful! I will be making this one often.

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Reviewer:

clbailey

Reviewed: Dec. 27, 2011

I changed it up a little. I used russets, reds, and sweet potatoes, the left over ham from Xmas and pureed half of the soup in the pot to thicken it. I didn't add the cream of mushroom soup. Great soup!

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Reviewer:

Pat Georgoff

Reviewed: Dec. 11, 2011

This is to die for. I peeled the potatos, sauteed the celery and onion and use heavy whipping cream instead of half and half. I also added about a cup of leftover mashed potato but it would be awesome either way. This is fantastic!!!

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Reviewer:

Amy46815

Cooking Level: Intermediate

Reviewed: Dec. 5, 2011

Very much enjoyed!

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Reviewer:

Leia

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 28, 2011

They weren't lying when they named it the best. I've made this several times and it's always a hit. Tip: if I don't feel like frying up a pound of bacon (or the bacon doesn't make it once it's fried) I'll throw in a 3 oz jar of real bacon bits.

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Reviewer:

Texas_element

Reviewed: Oct. 17, 2011

The best~! Made it in the crockpot, used sm. thing of evaported milk instead of half and half

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Reviewer:

Jamie

Reviewed: Apr. 9, 2011

This is VERY VERY good

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Reviewer:

North Sask

Cooking Level: Intermediate

Reviewed: Mar. 11, 2011

The original recipe contains WAY TOO MUCH sodium. Instead, buy the healthy choice (Fat Free and less sodium) or just less sodium can of cream of chicken. Also, omit the chicken bouillon. The sodium in the can of cream of chicken is enough seasoning. I also added a little chives or diced scallions for garnish.

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