We really enjoyed this soup. I made it with very few changes, just left out the butter (cholesterol watchers) and salt (have a sodium-free kid). Par-boiled the potatoes and onions and threw them in the crock pot with everything up to the pepper. Whend they were tender, I whipped it a bit with my immersion blender, then added the rest and stirred it in. Very comforting on a cold night in the north. Will make again! Thanks.
This is fabulous. I love how easy it is to prepare. I think a lot of the richness of taste comes from using the chicken broth. I went with full-fat half-and-half and added 10 slices of bacon (we love bacon!). I also dumped the bacon and sour cream right into the soup rather than serving separately. This was perfect for a chilly fall night, thank you so much for sharing this recipe!
I really enjoy potato soups, but don't usually peel the potatoes! Didn't for this recipe either, & considering how small the potatoes were chopped, that was no problem! When it came to mashing, I only mashed about half of them, leaving the rest in small chunks! I also left out the optional sour cream & cut the amount of bacon in half! Would love to have eaten all of this myself, but instead opted to share about half of it with a couple of neighbors who enjoyed it as much as we did! Thanks for sharing the recipe! [Tagged, made & reviewed as part of my Soup's On theme in My-3-Chefs]
This was so thick and hearty, and I didn't feel bad about eating a huge bowl because of all of the reduced-fat ingredients. I made it pretty much as written, using scallions as opposed to chives (just what I had in the house) and omitting the bacon and sour cream garnish to save those extra calories. I'll definitely be making this again. Thank you for posting! Reviewed for My-3-Chefs - November '08.
I'm getting ready to make this for the second time, and the only thing I'm changing is the batch size...this was gone WAY too fast last time! Thank you for posting, this is the best potato soup I've ever made.