Daddy's Whisker Soup Recipe Reviews - Allrecipes.com (Pg. 5)
Photo by sassyoldlady
Reviewed: Sep. 28, 2009
Followed the recipe as written. Excellent potato soup. I thought the dill would overpower this, but it didn't, I added a little at a time just in case. I didn't read the reviews until I had already made this, so the whole tablespoon of pepper went in, then I thought it needed some more, so I added another 1/4 tsp or so, it was definitely peppery, which is fine, we like pepper. No extra pepper next time. Used the velveeta and it didn't overpower the soup as you might think. All in all, a nicely balanced creamy potato soup. Easy to make, no flour, no cream, no broth, not a lot of expense. I served with a nice asiago cheese bread, it was marvelous. Thanks Junebug's Mom!
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Photo by sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA
Reviewed: Sep. 27, 2009
It's Sunday--my weekly soup making time! I boiled my potatoes in homemade chicken stock and because I only had half the amount of Velveeta called for, I used half Velveeta and half Cracker Barrel 2% extra sharp white cheddar. Nice basic cheddar potato soup that went well with black forest ham grilled cheese. My oldest boy chowed down on this with me. I did add a bit of Frank's Hot Sauce when I ate mine. Next time, I might add a little more cheese. NOTE: Almost all of the ingredients I used in this soup I bought cheaply at my Grocery Outlet. This soup cost next to nothing to make and it doubled real well.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Sep. 26, 2009
I cut this recipe in half since only 2 of us were eating. I substituted 8 oz. of extra sharp white cheddar and 12 oz yellow cheddar for the processed cheese. I grated it and added it to the milk and heated and stirred the milk until it all had melted. Other than that I followed the recipe as written. We enjoyed it and will be making this again over the winter, although I may add a bit more dill and maybe a shake of worstershire. Thank you JM for a soup that will warm many a cold night at our house.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Photo by Rae
Reviewed: Sep. 26, 2009
We really enjoyed this soup. My potatoes were fairly large so I only used 9. It was the perfect amount. I did use more cheese since the recipe submitter uses more as well. The only thing I did different was that I boiled the potatoes in chicken broth since that is how I was taught to do them for potato soup. Next time I will add more dill. It was a very quick and easy meal great for busy nights. Thanks for the recipe!
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Photo by Rae

Cooking Level: Intermediate

Living In: Sierra Vista, Arizona, USA
Reviewed: Jun. 30, 2009
I submitted this recipe and wanted to note that I actually boil the potatoes in 2 Tablespoons of salt and 1 Teaspoon of pepper. I also use 1 teaspoon of dill...or maybe a heaping teaspoon of dill and about 3/4 of a 32 oz. block of Velveeta cheese because I like the soup pretty cheesy. I have tried adding other vegetables, etc. but for some reason, I think it is the tastiest as is. I hope you enjoy it!
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Photo by Allrecipes

Cooking Level: Intermediate


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