Reviewed: Sep. 28, 2012

I used 12 potatoes since that's what was in the bag. I left the skins on, and just cut in large chunks then used my immersion blender to make creamier. I added 1 cup chx broth to thin since I added extra potatoes. I used 2 c whole and 4 c skim milk. This was fine. The family enjoyed it, but it was not a "top 10."

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Reviewer:

DRHELYMO

Reviewed: Sep. 7, 2012

It's very good, but my husband didn't like the thickness. Next time I make it I'll try less flour. I used 1% milk because that's what I had. He has to take some soup to a guys weekend and I think I'll send along a can of chicken broth to thin it out when he warms it.

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Reviewer:

MaryBarb

Reviewed: Aug. 29, 2012

Thick, hearty and amazing. I did make a few changes, mostly for flavor. I used 4.5 lbs red potatoes since that is what I had in my garden. Used an extra cup of milk, only 8 oz of cheese, a whole pound of bacon and added a tablespoon of dried mince onion and a tablespoon of garlic salt. It was thick, reach and creamy and amazing. I thought about making it lower in fat and calories but decided that goes against all rules when it comes to potato soup. Great recipe, thank you!

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Reviewer:

Egapylime

Reviewed: Aug. 18, 2012

Best soup EVER!!!! I cut the Recipe down to make about 9 servings instead of 12 but it still made ALOT and I could of served 10 to 12 people with that much!! but other then that BEST SOUP I HAVE MADE. I am going to make it again soon!

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Reviewer:

georgia_dawn

Reviewed: Jul. 7, 2012

This was an EXCELLENT soup. My 3 roommates and I really loved it. I'll be making this for the rest of my cooking days.

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Reviewer:

EKendl

Cooking Level: Beginning

Reviewed: May 5, 2012

My husbands' favorite though now I'm more likely to use the Cream Soup Base recipe on this site and add the ingredients to make it a baked potato soup.

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