31 Reviews

This is a delicious recipe;I also added carrots, mushrooms, and a little bit of bacon, I couldn't wait to taste it, mmm yummy! thanks so much for sharing!

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soraya_tello October 22, 2009

Wow, super yummy and easy too!

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26selene September 28, 2009

Amazing. I also added some chopped carrot, mushroom, and broccoli as I am trying to get DD to eat more veggies..she loved it. This was really easy to make & so tasty.

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Mama Sesh September 27, 2009

DELICIOUS and simple

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Dana L. May 30, 2009

Great taste. Very easy and quick to prepare. I used fat free 1/2 and 1/2 instead of cream and was still very good withour the fat.

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Hot Buttered Spud April 17, 2009

Really a wonderful potato soup. It had a very creamy texture. I used about 1/2 cup sharp cheddar cheese in place of the swiss. Probably the best potato soup I've had in a long time.

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Zoeybean February 27, 2009

Wonderful! The Spinach makes me wonder why I have never used spinach in potato soup before. I used a cup of 1% milk instead of the cream and it was still creamy and wonderful. The very best potato soup I have ever had.

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RondaKay January 27, 2009

Just delicious! I added 3 cloves of garlic minced to the sauteed ingredients and used 1 cup of chicken broth in substitute for 1 of the cups of water. Half and half and parm worked well for the optional ingredients. I LOVED this recipe and so did my boyf.

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Laughing in the Kitchen January 17, 2009

My husband and I are on a very strict diet. We drink juices and green drinks all day and a non-meat soup at night. I thought my hubby was about to bail on the diet, until we tried this soup. I used EVOO to sautee veggies and, of course, no cheese. I decided to splurge and add organic cream, though. So glad I did! I will also try it with the evaporated skim milk. It is so creamy and delicous, I don't think losing those fat grams will hurt it much. Thanks, Dancer, you saved our weight loss plan!!

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jsullens January 10, 2009

This is a delicious soup! I had to add a photo to hopefully entice others to try it. I know it has 1/4 c. of butter, but I reduced it by about 1/4 and used chicken stock instead of water. I also used fat-free half and half for the cream. Like others, I added two cloves of garlic along with the onion and celery and left the potato skins on. I caramelized the onion and celery a bit so some of the browned bits are onion...very good. I didn't have cheese, but it didn't need it. I am definitely making this often this winter. YUM!

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CaliforniaJan December 27, 2008
Potato Spinach Soup