recipe reviews for:

New England Potato Soup

“While on our honeymoon in New England, my husband and I walked into an old country store and were immediately swept off our feet by the aroma of soup that was cooking. We each ordered a bowl and found it to be absolutely delicious! We tried to persuade the cook to give us the recipe, but she said it was a secret. Upon returning home, I experimented until I came up with this recipe, which is very close.”

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Reviewed: Dec. 13, 2012

I have been making this recipe since 2008 when I thought that it would be a great way to counter subzero New England temperatures; and may I say it works incredibly well at that. This has been one of my favorite soups and an instant favorite for many friends over the past few years. The only alteration I've ever made is to used either fresh or defrosted broccoli instead of peas since it adds a little more bulk to the soup (plus I'm just not a fan of ham and peas).

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Huntercooker

Reviewed: Apr. 10, 2012

Excellent base recipe. After reading reviews, I added two cloves of minced garlic while sauteing the onions. I also used a combination of fresh herbs (rosemary, thyme, parsley & sage -- using more of the rosemary & thyme) and 1/8th teaspoon of paprika. I replaced 1/2 cup of milk with heavy cream.

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cassandra

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

This was a wonderful dinner! I used only about half the milk but doubled the chicken stock. Nice thick, hearty potato soup!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Feb. 13, 2012

Thank you for sharing this recipe. All recipes get tweaked by the cook if they are a good cook, right? I added turmeric, about 1/4 tsp for color vividness (is that a word?), as well as 1 tsp minced garlic and 1/4 c fresh parsley, doubled the chicken broth and potatoes and spices, added about 1/4 tsp ginger too. Wow is this fantastic. Great basic recipe to tweak to your tastes! Thank you!

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Swedish Mama

Cooking Level: Intermediate

Reviewed: Feb. 2, 2012

Great soup to warm the soul. YUM!

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Bgoughs

Reviewed: Dec. 13, 2011

I have been familiar with this site for many years now. This is my first review. I am an experienced cook with two boys ages 21 and almost 17. This recipe is outstanding for soup lovers everywhere. As an experienced cook, I changed a few things ever so slightly, but overall I stuck to the recipe. Fantastic! Thanks a billion for the effort in experimenting to come up with your own version to share with all of us.

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MoJo

Reviewed: Nov. 28, 2011

I found this recipe a few years back in a cook book that my step father gave to me. I can't find the cookbook, but was so happy to see the exact same recipe (photo and all) here on Allrecipes. My family loves this soup, especially when it is cold outside. I know it isn't healthy, but some warm, home made buttermilk rolls goes very well with this.

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tlcreel7

Reviewed: Nov. 1, 2011

I made this recipe like it is written except I added some carrot as well. It was absolutely wonderful and even better the next day. This will definitely be added to the family book of favorite recipes!

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sdvondran

Reviewed: Jun. 23, 2011

I tried this potato soup today. it was really good.i did not use the ham or the rosemary.i used fat free milk.i will be making this again.

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vanessa

Reviewed: Jun. 5, 2011

Wow, pretty good. I did not have celery, and I added garlic salt and replaced the ham with turkey bacon. It was a very good LOW POINT (weight watchers) soup. with the turkey bacon it is only 7 points per serving!

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