Reviewed: Apr. 24, 2013

Yummy soup!! I'm a sucker for anything that has a roux in it, but this is very, very good. I added some carrots, cause I just had to, and adjusted the salt and pepper to our taste. The thickness was fine, but like salt, everybody has their preferences and this recipe is easily adjusted. Thanks so much for sharing!

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Reviewer:

Cindy

Home Town: Hebron, Ohio, USA

Reviewed: Apr. 21, 2013

I looooove this potato soup recipe, BUT there is too much pepper. Don't put it all in unless you want hot potato soup.

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Reviewer:

loricakes

Reviewed: Apr. 21, 2013

This soup is awesome! Like many others I changed a couple things, although I'm sure it's awesome as written. I used Yukon gold potatoes and leftover Easter ham from freezer. I diced 1 carret and added that to potatoes and ham. I sautéed the onion and celery then added it right after the potatoe mixture started to boil. I used reduced sodium "better then bouillon" chicken base instead of the granules. I didnt add ANY salt and i couldnt decide wheather to use white or back pepper so i use 1/2 tsp of each. I only had 1% milk, so thinking it wouldn't be thick enough I used 11/2 c. of the 1% & 1/2 c. half & half. I used half butter and haft smart balance. After it started to thicken I added 1/4 c. of 2% sharp white cheddar. Thank you for this recipe. I bet people that don't even like potatoes or ham would love this! Lol.

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Reviewer:

sammy

Reviewed: Apr. 18, 2013

Even my boyfriend, who hates soup in general, loved this! Very thick, almost a chunky paste, but the flavor was rocking! I doubled the recipe so I could use a leftover ham bone to make the broth, and added cooked carrots, for vitamins and color.

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Reviewer:

Rachel

Reviewed: Apr. 18, 2013

WOW!! Seriously hard to mess this one up. Had no measuring cups, eyeballed everything, had no real ham (oh yeah, went for packaged), and it still turned out incredible! Would be great topped with some grated cheese and served with some toasted bread with a little Johnny's on top. Two thumbs up!

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Reviewer:

mdelepierre0326

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Apr. 17, 2013

So good my husband made another batch 2days after I did for the first time. We will make double batch from now on. We substituted some regular potatoes for peeled purple potatoes we had on hand which added nice color (but a pain to peel those tiny ones). Next time will prob also incl some carrots.

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Pugsleycat

Reviewed: Apr. 17, 2013

Easy and Tasty! It makes me feel warm and good!

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Reviewer:

ami

Reviewed: Apr. 17, 2013

great recipe, even a guy like me can make it. I changed it up a bit though. I used smoked turkey instead of ham. I did not add any celery. I used corn starch so instead of cooking the milk/cream part, I just mixed the corn starch and milk together, then added hot melted butter in. It turns out great, no salt added, just a (less than) teaspoon of fish sauce.

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Reviewer:

Tim Cao

Reviewed: Apr. 15, 2013

I loved this recipe. I added one cup more of potatoes and ham, a cup of carrots, and a cup of cheese to the white sauce. After it was cooked I added garlic salt to taste. But my family loved it. I will be using this recipe again. Quick, easy, and delicious.

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Samantha468

Reviewed: Apr. 14, 2013

This is a great recipe! This was my first time ever making a potato soup. The tiny local grocery hardly had thick cut ham so I substituted the ham for fresh bacon and also ended up adding some petite peas and a large carrot. This turned out smelling delicious and tasting great. Definitely will make this again!

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