A very satisfying soup, once it is adjusted for seasonings. I, like most of the reviewers, made some changes. I fried the bacon, set it aside, then sauteed 1 very large onion, diced, in the drippings, and when the onion was softened, I added two large cloves of garlic, put through a garlic press, and sauteed for less than a minute. I made the soup on the stove and omitted the water and just used chicken broth. I made the soup on the stove only because I wanted soup sooner rather than later. I used about half of a 5lb bag of Yukon Gold potatoes and used more salt and black pepper and the suggested dill (I increased this a bit). I had the lid on the soup as it simmered, then used my immersion blender to blend everything. I added half and half until I had the consistency I wanted, added 1 package of shredded sharp cheddar cheese, some fresh grated Parm cheese, stirred everything together, topped with the crispy bacon and some more shredded cheese and enjoyed. Once the flavors are adjusted, this is one very good soup. My favorite potato soup is sstill Emeril's potato, bacon, and Roquefort soup--that one is to die for!
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A very satisfying soup, once it is adjusted for seasonings. I, like most of the reviewers,...