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Showing 1-4 of 4
on October 28, 2012
I just spent 2 hours looking for this recipe as I didn't save it the last time I made it! That alone tells me how good it is. I also omitted some of the seasonings and made a more simple version, but sticking to the main parts. I think the leftover bacon grease is really what gives this soup a velvety smooth delicious texture. Also, I used 2% milk instead of cream since that's what I had on hand. This soup freezes well too!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Cheffie M
on September 29, 2011
I changed so much in this recipe that I hesitated to review it, but I decided I would rate it because I stuck true to the basic proportions of ingredients. This is just the right thickness for a nice creamy potato soup. Many potato soup recipes are either too thick and gummy or thin and runny. The texture and mouthfeel of this one was just right. Here are the changes I made: I used half-and-half instead of the heavy cream and I substituted parsley and chives for the cilantro because, although I love cilantro, I didn't think I would like it here. I used a little celery salt instead of the celery and I omitted the garlic. We are vegetarians so I just used a tiny bit of oil to saute the onion, then I added a few drops of liquid smoke to the soup (no, it doesn't taste like bacon but it definitely added some good flavor). I cut the tarragon amount in half just because I wasn't sure how we would like it. Being a vegetarian, I also used vegetable broth instead of the chicken broth, of course. If anything, this shows that this recipe is able to be tailored to anyone's tastes or dietary choices. Thanks a bunch for posting this, Marie Alice. I am sure to make this many times this winter.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef PotPie
on October 27, 2006
Oh my goodness! This is essentially the way I've been making potato soup for years, but I never write anything down, so it was never consistent. This is the recipe I will use from now on! (Minus the cilantro. Like elmotoo, I have the cilantro gene, and cannot stand the stuff!) I used half-and-half and still it was Oh So Rich. You could just use whole milk and it would still be great. Loved the addition of tarragon. Comfort food at it's best. Thanks, Marie Alice!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 10, 2006
Oooh lala! This should be called bacon & potato soup. I skipped the cilantro because I hate the stuff. I didn't add more salt but was generous with the pepper. It thickened up as it cooled so I added some skim milk. I think 1/2 & 1/2 would work fine instead of all heavy cream. It is DELICIOUS and I will be making more evry soon. Thank you, Marie Alice!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (454 g)
Servings Per Recipe: 8