58 Reviews

I loved this soup. I made it exactly as the recipe was written except I added 1/2 Velveeta Cheese to it. My husband hates broccoli but really enjoyed this version. Thanks so much for posting it.

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sallee in Kingsville, Ont October 21, 2009

Excellent recipe! Altho, mine curdled:( Next time, I'd like to try Velveeta and canned milk. I pureed the veggies, w/the exception of the broccoli, & added potatoes, for the sake of texture *LOVELY* The smokey flava was definately present. O! I didn't use heavy cream either, I went w/Fat Free Creamer, 'cuz that's what's on hand in this cookie's kitchen! Thanks all!

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Tallie in Pacific NW October 17, 2009

This has to be one of the best potato soups I've ever tasted. I was so creamy, and the proportions of the heavy cream and chicken broth are just perfect -- not overly rich. The family just raved about this recipe, Jim, and I'll certainly make it again and again. Thanks for posting!

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TasteTester August 01, 2009

This was very good and easy to make. I switched things around a little and replaced broccoli with orange colored 'cheddar cheese' cauliflower. Used whole milk, little bit of half and half and some buttermilk. Omitted the ham and cornstarch. The vegetables were sauteed on the stove top then transferred to a crock pot along with the broth and cooked on HIGH for 3 hours then LOW for another 4-5 hours. I did not add the dairy until the last 10 minutes of cooking to avoid curdling. Pureed the soup and it was thick enough that I decided not to use the cornstarch. The soup leftovers will thicken up by today. Topped with green onions, fresh parsley, freshly cracked black pepper. In the fall, I plan to try this soup recipe again using canned clams. Thank you!

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COOKGIRl June 18, 2009

WOW!! Best potato soup ever! I started making this thinking I had ham and bacon and part way in realized I had neither. I was excellent anyway, I don't think I would even bother next time. When I saw a quart of heavy cream I thought it was excessive and in the directions they add "enough cream" for me that was about a cup of 10% cream. I will never look for another potato soup recipe again this one is the #!@* !!!

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bitch'n kitchen April 18, 2009

This is the best potato soup I have ever eaten! If I could give your recipe more stars, I surely would. Thank you so much for sharing. This one is a keeper!

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Brandi homemaker February 25, 2009

Amazingly good! This soup has a lot of flavor, very much comfort food. I needed to puree the soup to make it easier to swallow, so I left out the cornstarch and it blended up to a great thick consistency. I'm sure it would be wonderful left chunky too. This is a keeper!

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CarsonM January 30, 2009

The soup was very good. To speed up the cooking process I precooked the carrots, celery and onion in a little water in the microwave, drained them and added them to the soup rather than sauteeing them. I also used fat free creamer instead of the heavy whipping cream. Next time I will also add some pepper and garlic powder. All in all very good!

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blondie59 November 13, 2009

This is a wonderful potato soup! The flavor is exceptional! I only made a few changes. I did make a few changes; omitted the bacon grease in the soup, added extra potatoes and used fat free half and half instead of cream and pureed in my food processor. I served the ham, bacon and cheddar cheese on the side. Other than that I followed the recipe to a t. Yummmmmmm!

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mimihasretired October 03, 2009
Grandma's Cream of Potato Soup or Broccoli Soup