114 Reviews

I would rate this with 5 stars, but I put this in a slow cooker after I made it and the "low" setting proved to be too hi to keep it warm. The milk curdled or just changed its consistency. Although it looked bad, it tasted wonderful. I'll make it again and possible leave out the dill. I don't mind the taste, but the look of it floating all around is not appealing to me. Thanks!

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Lemon Drop October 11, 2009

So easy to make! Thanks for posting!

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Lilpunkin October 10, 2009

This is a lovely potato soup! I've tried it with and without bacon and it is equally yummy both ways (for vegetarian readers). It is also nice topped with green onion. In making the recipe I only substituted plain chicken broth for the water (1 can =1 1/4 cup) and also added the chicken boullion as stated in the recipe. I also substitute 1 tsp of celery salt for celery (as I never have any on hand) and 1 1/4 tsp salt. All other ingredients I follow as listed and the soup comes out nice and creamy (not soupy) yet still very light and fresh tasting, which I love. Most potato soups that are creamy feel heavy and I'm stuffed after a bowl --but with this soup I can eat 3! ^_^ Thanks for sharing your recipe!

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bsegroves September 20, 2009

Really, really good. I look forward to this for lunch every day, even 4 days in a row. Goes great with Olde Cape Cod Oyster Crackers or Trader Joe's Oyster Crackers. I used "Better than Bullion" for the bullion. Others mentioned too much dill weed but I thought it was fine. If anything, maybe slightly too much parsley. But still, very very good. Thank you!

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ulysses July 30, 2009

Have made this several times, and is one of our favorites. Have received many compliments from it. Also love that it's lower in fat than many other potato soup recipes.

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TashaB March 07, 2009

This was delicious! I did use chicken broth in place of the water though, but still added 1 bouillon cube. I increased the onion to 1 cup (personal preference) and added about 1 tsp. of thyme. Also, instead of thickening with flour, I used about 4-5 T. of instant mashed potatoes.

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Lisa J.S. March 07, 2009

Super yum!!! Was a little thin for me with just 4 cups of potatoes, so I added another cup or so. Perfect! I added about a cup of chopped broccoli too. Gotta get in those veggies! Used FF evaporated milk. Makes it so creamy. Will definitely make again!

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Sisty Gin February 28, 2009

I've made this soup twice now. I like it better with 6 cups of potatoes and the rest of the veggies doubled. Because of these additions, I added a little extra chicken broth. I used 3 1/2 c of fat free half n half and 1/2 c of light cream instead of regular milk. I also increased the seasonings to taste. Very good, we ate every bite!

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Tolu Girl February 15, 2009

Made as directed except used chicken base instead of chicken bouillon, left out the dill; subbed 2 tall cans evap milk for the milk and added about 1 tbsp bacon grease to the soup. Also put the vegs in a blender after cooking so it would be a smooth, creamy soup and added 4 oz cream cheese & cooked til melted & combined. Very rich and very tasty! A keeper! Note: did not do the flour/milk step. Also added about an additional 3/4 cup water while vegs were doing the initial cooking. Rich enough w/out topping with any cheese...just topped with bacon. This will go in my regular rotation!!! LOVED IT!

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Epi Curious February 11, 2009

My husband declared this one a keeper. Very filling and a great meal for a cold winter night. Thanks for sharing!

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*****Sandy January 03, 2009
Potato Soup