Very good, but I made so many changes I'm sure that the flavor was very different...Used yellow, red-skinned potatoes, well-scrubbed and with the skin on. Substituted celery (kept the leaves on, finely chopped) for carrots since I don't like cooked carrots. I added the spices while the onions were cooking to bring out their flavor. I also added 1/2 tsp of curry because I knew once I got going I was going to try to make this more similar to a cream of ___ soup, and curry really enhances cream of ___ soups; I also wanted a little kick so added 1/2 tsp crushed red pepper flakes. Then I poured in the chicken broth right away rather than at the end, and boiled the potatoes in that, not separately in water. Also, I pureed about 1/2 of the soup and then returned it to give it that creamy texture without all of the calories. I thought it tasted great with a dollup of sour cream and my husband cut 1/2 bratwurst into his. So much for low-cal!

I love this recipe. I have made it many times. The only advice that I can offer is if using dried thyme make sure you us the exact measurement don't just guess, if you use too much it will make the soup taste strange, I often use fresh thyme with great success. I like to add more carrots than the soup calls for to add color. Great recipe, definately helps warm up a cold winter night.

I used Chicken Stock instead of the water and bullion cube. I topped it w/ cheddar cheese before eating. It was great, my whole entire family loved it.

Very good. I used chicken broth instead of water and olive oil instead of butter. I also used celery and carrots. What a great addition to my recipes.

This turned out wonderful even though I substituted soy milk for the real milk. I mashed some of the potatoes after they were cooked to make the soup more creamy and thick since soy milk doesn't thicken like cow's milk. This recipe's a keeper - simple and delicious.

I have made this several times and my family loves it! Yummy with cheese and bacon on top. I usually boil the potatoes in the same pot with the onion (which I puree and then cook with the butter and some garlic) then puree some of the potatoes to thicken the base a bit before adding the milk. Thanks for a great recipe!

Delicious soup! Thanks for sharing!

This was delicious! I substituted with what was on hand and it was really easy and good. Will definitely use this as the base of many more soups. Thanks for making a cold December day a bit warmer :=)

This is the best potato soup I have ever tried! I did add 2 teaspoons of salt for a little extra flavoring - worked wonders and we never have any left! Neighbors and family members request this soup at gatherings...

Surprisingly good!

It was simple and tasted good. I didn't have parsely.but it was ok.I will make it again.

This is so easy and tastes great! I used one of the reviewer's reccomendations and used olive oil instead of butter! I also used 2% milk...you would never know this soup lacked the cream and butter! Great recipe!

Very yummmy! Perfect for a cold winter day. I never change a thing when I review a recipe, and didn't make an exception here. Great as is. For those who MUST post their changes, Allrecipes also has an option to post your own, go there first! This was great, thanks for sharing.

Comfort food at its best! This is the best homemade potato soup I've ever had and first I've ever made. The only thing I really needed to do was liberally add salt. A little bland for me in the beginning but after adding salt all the flavors came out made my taste buds happy! I also added two more carrots for color and taste and added a few dashes of garlic powder. I might even add some garlic cloves next time to the onions. (I LOVE garlic in everything.) I don't own two large stock pots so I had to compensate. After cooking the onion (oh, and I used real butter, not margarine which is bad for you...use olive oil if you're scared of butter) I threw in the carrots and potatoes and only used about 2 cups of water. I added the chicken stock base (plus an extra Tbsp.), stirred well, and let simmer for about 10 minutes. In a seperate bowl I whisked together 1 cup whole milk, 1 cup half and half, and about 5 tbsp flour. I then added that mixture to the potatoes and sprinkled in the thyme and parsley and let sit on very low heat for a while to allow the flavors to come together.

Great base soup but here's what I did: INGREDIENTS • 1 stick butter • 2 large onion • 5 potatoes, peeled and diced • 1 canned New Potato • 15 baby carrots, diced • 3-4 cups chicken stock • 1 chicken bouillon cube • 3 T black pepper • 2 t salt • 6 T all-purpose flour • 3 cups 2% milk • ¼ cup Real Bacon Bits • 1 cup mild shred. cheddar cheese • 2 T tarragon • 4 T dried chives (or fresh) • 4 T dried parsley (or fresh) DIRECTIONS 1. In a large stock pot melt the butter add the onions and cook over medium heat until the onions are translucent. 2. While the onions are cooking, place the diced potatoes (add canned potatoes once the other potatoes and carrots are cooked- New Potatoes are already cooked), carrots, chicken stock, and chicken bouillon cube in another stock pot and bring to a boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper and salt to taste. 3. Add the flour to the cooked onions to make a paste. Gradually add the milk and stir well. Cook over medium-low heat until thickens. Then add bacon bits, cheese, parsley, chives, tarragon. Add the potato and carrot mixture. Serve hot.

Wonderful! My whole family loves it!

The first time I made this it wasn't creamy enough. So the next time I made it I cooked the onions, flour and milk longer until it was thick, then added it to the potato and carrot mixture. It was much creamier and my family really likes it. I will keep making it.