14 Reviews
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Mollie on 4.21.2014
I’ve made this soup several times as it is very easy. Its pretty good soup too but I agree with some other reviews – it needs way more seasoning! I added ATLEAST double of everything and possibly tripled the salt. Besides that I’ll make again. After adding more seasoning, it turns out delicious.
PS: if you’re planning on blending the whole soup mixture, only use 6 cups of broth. If you add all 8 cups, it’s a little too thin.
Julie Bohrer on 3.21.2014
This is a delicious variation on potato soup. I make it meatless. Instead of using the bacon fat I melt 2 TBsp of butter and I add a clove or two of minced garlic about a minute before adding the veggies. I also threw in 4 oz of cream cheese towards the end. Yumm, family loves it!
Linda on 2.13.2014
I made this last night. It was delish! I did not use the cream, and I threw the cooked bacon into the pot at the end. Other than that I didn’t change a thing.
Cathey on 1.24.2014
Delicious, I added 3 leeks with the vegetables. Dash of smoked paprika with the cayenne and did not remove the bacon grease, since I had so many vegetables it need the grease to saute. The soup had a nice bacon flavor with the heat of the spice. We skipped the cheese, didn’t need it. Will make again, especially when it 5 degrees out like yesterday.
lmgordontx on 10.13.2013
This soup is so easy and everyone loves it. I use cheddar cheese and don’t add the Cajun spice as I have one who doesn’t like anything spicy and it is still yummy!
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Gail on 4.22.2014
This soup is great, have made it several times, very easy and everyone loves it. Careful with the bacon grease, it really doesn’t need much and I am thinking of leaving it out completely.
Allison on 2.1.2013
So you might hate me for this, but we accidentally discovered that this potato soup makes for an AMAZING fish chowder base. Here’s what happened…I made the soup following the recipe, but when it came time to blend, my baby woke up, so I had to step away for a few minutes. My husband came along, saw the unblended soup in the pot, tasted it, and said, “You know what this needs? Clams!” As we had no clams, but did happened to have some haddock in the fridge, I cut it into chunks and tossed it in. I also added a small dollop of the “Better than Bouillon” fish stock paste to get that fish flavor throughout. Holy cow! It is really good, and this coming from someone who’s only indifferent to fish chowder. I know this may be an inauthentic way of making fish chowder, but I’m totally doing it again (and yes, eventually, I’ll try just the potato soup version). Thanks for the great recipe!!
Erthangel49 on 1.10.2013
The quickest soup I have made in a long time and very good! I left off the heavy cream and couldn’t tell the difference. The family loved it!