Reviewed: May 14, 2012

Made as directed on the 1st day it will be very bland ... ... But the 2nd+ days it's great!!! So make it a day ahead if you'll be serving it at a dinner party/for guests. Do use veggie or chicken broth instead of plain water. & go ahead & double the spice rations for this recipe, it's even better that way.

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Reviewer:

Renee

Reviewed: May 2, 2011

Add 1 tsp brown or spicy mustard at the end. Cream half of the potatoes after boiling. Top with cheddar cheese. May need to add extra salt and pepper.

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3 users found this review helpful

Reviewer:

TryItOnce

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Cooking Level: Beginning

Reviewed: Jan. 19, 2011

I made this last weekend out of the Taste of Home cookbook that this recipe came from. I'm sorry to have to say it failed. Nobody would touch it, not even after I tried adding cheese, and I ended up throwing out most of the whole, big pot. Now, to be fair I must admit to using turkey bacon, and half fat free and half regular evaporated milk. This is what's on hand due to dietary issues. While I have no doubt this affected the flavor some, I can't believe that's all that contributed as we are used to these things. However, considering how bad it tasted I would still recommend to anyone considering making it, NOT to substitute with these ingredients. I'm afraid this will not be on the list to try again. :(

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Reviewer:

iluvcats

Cooking Level: Expert

Reviewed: Jul. 18, 2010

Delish and so easy, Thanks!

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Reviewer:

bennubird

Cooking Level: Expert

Home Town: Alden, New York, USA

Living In: Williamsville, New York, USA

Reviewed: Apr. 11, 2010

My husband and I loved this!

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Reviewer:

Jennifer

Cooking Level: Intermediate

Reviewed: Mar. 18, 2010

This was literally the worst potato soup I have ever made. No flavor.

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Reviewer:

stacey

Reviewed: Jan. 31, 2010

Was very bland!

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Reviewer:

Amber O.

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Reviewed: Jan. 30, 2010

I found this soup to be a little bland. It was a good base recipe, but I think it needs a little more flavor.

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Reviewer:

tgoodhart

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Christiansburg, Virginia, USA

Reviewed: Jan. 21, 2010

Wow.. great recipe. You will need to play around with the amount of seasoning though, depending upon how much of a traditional potato soup you want. Only thing I did different was omit the carrots, use 1 tsp of dijon mustard instead of the powdered mustard and a dash of celery salt. I also used just a dash of nutmeg and cayenne. I also subsituted heavy whipping cream in place of condensed milk and added a cube of chicken boullioun to the water when boiling the potatos. You may want to drain off the excess water, as you want your potatoes just covered with the water. (You can add it back later if its too thick) Then add all the other ingredients. You definately will need more salt and pepper. Top with Grated Cheese! Delicious!

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