62 Reviews

The flavor and texture of this soup was great. I used a white onion and used 8 chicken bouillon cubes for the base. I also used a pint of half and half for the cream and a cup of the milk. I will definitely make this again, however, there are a few changes I would make as this does take a lot of time to put together. I will only saute 4 or 5 strips of bacon when I begin and do the rest in the oven to be sure all the bacon is evenly cooked and crispy, then add it when I add the potatoes at the end. I may also peal, cube, and boil the potatoes since pealing the baked potatoes was where most of my effort went. Thank you for a great recipe.

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Two Socks March 03, 2004

Ridgely, this was a wonderful, flavorful soup! I had a chuck roast Sunday and had roast beef sandwiches and this soup on Monday. My husband was in heaven. Also, my 3 yr. old grandson even ate it, and he is really picky. I used half and half, milk & 4 chicken bouillon cubes (I didn't have chicken base). I crumbled 5 pieces of bacon and put it in last. Also, I put all the thickening in at once and I thought it made the soup too thick, so next time I will add this gradually. I had a large bowl of this soup left over on Monday & so today I had it for lunch. I dissolved a bouillon cube in water and added to soup to thin it out a little. The flavor was even better two days later. This is a winner and you can be sure I will make this soup often. By the way, the name of the restaurant where this recipe originated is called the Machine Shed Restaurant. I also found this recipe and the name of the restaurant on "Recipelink". Thanks for posting here.

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Nathan's Nana September 24, 2008

Not that this needs another raving review, but I'm going to give it one. My fiance had been saying how much he'd like for us to make some potato soup, so we settled on this recipe. We were not disappointed! It was VERY good! We left the skin on the potatoes, because we love it, and we pre-cooked the bacon because we wanted it to be crunchier. It was amazing, and I know we'll make this many, many more times! Thank you!

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Princess Tomato February 28, 2008

Awesome recipe!! I coordinated a St. Patrick's Day potluck at work today. As I love to cook and since I initiated the potluck, I wanted to bring in something more substantial than a store bought item. I decided to make a potato soup in reverence to this major crop of Ireland. I looked at many recipes, but decided to make this one because it has a chicken stock and milk base. I thought that would be more flavorful. Yesterday, I chopped the raw bacon and cooked it. I saved the bacon grease in a small, covered pyrex dish. I put the chopped, cooked bacon in a bowl, tightly wrapped it and put it in the fridge. I chopped the onions and celery and put them in their own plastic bags. This morning I awoke at 6:45am and put the reserved bacon grease in a large frying pan and melted it. I then proceeded with the recipe, sauteing the onions and celery. I added the cooked, chopped bacon toward the last 3-5 minutes of cooking. As I doubled the recipe (to serve 24) I had trouble thickening the soup, even after I added the full amount of the roux. I was terribly worried it would scorch the bottom of my large pot and thus I constantly stirred it. I added another 1/4 cup roux (as that's all the butter I had). Fortunately after sitting for a bit, the soup thickened up. I took it to work in a giant lobster pot. I poured the soup into two crockpots and kept them on low all day (periodically coming to stir it). Many people had seconds, thirds, and fourths. I gave away the recipe to several people. I went home with both crockpots completely cleaned out!!! One of my co-workers exclaimed that I ALWAYS make amazing dishes. What she doesn't understand is...I just follow recipes and most of them are from this site. Thanks for another amazing recipe I can add to my favorites box!

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Leilani March 17, 2011

Absoultely delicious! I added a diced carrot and substitued half & half for the cream. The soup turned out creamy and flavorful. It satisfied our craving for comfort food. This recipe is a definite keeper.

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beckas January 05, 2004

This was absolutely by far THE BEST SOUP! My husband hates onions AND celery. I shreaded the onions and celery to very fine bits. Did add the parsley. He didn't even know they were in there. I also mashed the potatoes a little bit and boiled them before I added them to the soup (instead of baking). The soup was a hit with our neighbor and his co-workers!!! I'm making again very, very soon!!!

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CRADER4903 May 03, 2003

Delicious soup! Even my picky roommate liked it! I baked the potatoes in the oven, and let them cool completely before dicing them. I think next time I will start the bacon before the onion and celery. I substituted 3 cup chicken stock and 3/4 cups water for the water and chicken base, and used half & half for the cream. The whole process took much longer than I expected, but it was worth it. I will definitely make this again.

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Shan5575 October 04, 2010

This soup was good, but I think I have another recipe we like better. I made a half recipe; didn't have fresh parsley, so used some dried. I also used the immersion blender to break up some of the chunkiness. I would probably cook the bacon, then add to the soup at the end. Thanks for posting.

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StacyMD187373 October 18, 2009

This is great potato soup. It isn't too heavy. I didn't add the whipping cream though. I used half-n-half and used half the amount. The soup was still excellent.

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5JFs November 07, 2006

This was GREAT! I cut everything up the night before and it was really easy to make the next day. The whole family couldn't get enough. The bacon wasn't quite done by the time the onions and celery were but it tasted fine. I will be making this all winter along.

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J9 October 07, 2003
Potato Soup