Garlic Potato Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 2, 2013
I tripled the amount of bacon in this recipe and used evaporated milk. After tasting the end result, I did add a few additional spices. This took no time to make which was incredibly helpful to me seeing as I work such long hours. I really don't understand the addition of instant potatoes instead of using more of the red potatoes other than a thickening agent. I don't know that I'd make this again.
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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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Photo by lutzflcat
Reviewed: Aug. 29, 2012
Recipe was made exactly as written. I used skim milk (all I had) but did add a little bit of evaporated milk which I had in the fridge to enrich the flavor. The 4 cloves of garlic differentiated it from the typical potato soup, and it was perfectly in balance with the other ingredients. It did thicken up a bit too much, so I thinned it out with more chicken stock. I will start with 3/4 cup mashed potato flakes the next time. What a nice job those mashed potato flakes did on thickening; I'll remember that for other food preparation.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA


 
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