Reviewed: Feb. 25, 2012

Not what I consider potato soup, but very good nonetheless. This would be good for lactose intolerant folks.

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Reviewed: Feb. 25, 2012

Very similar my mom's recipe except doing it on the stop top we sauted the onions in the olive oil and used chicken broth. The picture shows carrots and we alway add them for color but it is not listed in the ingredients.

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school chef

Reviewed: Jan. 28, 2012

We thought this recipe was fabulous! I haven't brought out my crock pot in seven years, but I did to make this recipe and it will become a staple in our house. I peeled 3 very large russet potatos and chopped them up, I also added some baby carrots to the recipe. I got tired of shuffling around my spices and couldn't find my dill so I added a garlic and onion seasoning I had. I cooked on low for 8 hours but it was perfectly done in 7 hours. The potatos and the carrots have great flavor and melt in your mouth!

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MySweetCreations

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Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Jan. 20, 2012

I'm kind of perplexed by this recipe. It's not what I think of when I think of Potato Soup. I only cooked mine about 3 1/2 hours on high & the potatoes are mushy & I have a very vintage slow cooker (they don't cook as hot as newer ones). I didn't have any celery so I used celery flakes. I do like dill, but didn't use the full amount. I used low sodium vegetable broth. I have to admit that I do like the broth. After taking a picture of the finished product, I'm going to go tweak it by mashing it up, adding a bit of milk, garlic and pepper.

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