This recipe is a great starting point for potato soup, but I added some ingredients which really made it fantastic. For starters, I fried some thick cut bacon (about 6 strips) in a pot until it was moderately crispy then put it aside for use later. I used a paper towel to soak up some of the extra bacon grease and added to that half of the butter (1 tbs) then added in the chopped onion and also some chopped carrot, celery, and a clove or 2 of garlic. I also used red potatoes instead of russets. I like my soups chunky, so I didn't puree or mash the potatoes - they break down a little while they cook anyway. Instead of the shredded cheddar cheese, I added a can of Campbell's cheddar soup, then I chopped up the bacon and added that to the mix. Along with the dill weed, I also added a touch of rosemary to really give it some flavor. The extra salt it not necessary because of the salt in the cheddar soup. For garnish, I served it with some shredded cheddar cheese on top and some chopped green onion. If you like a little kick to your soup a touch of cayenne pepper, brown mustard, or Tabasco sauce compliment the other flavors well.

Reviewed On: Dec. 9, 2011