44 Reviews

Good but I thought it needed more flavor

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Ck2plz March 12, 2012

Great Soup! I beleive I've cooked "Baked Potato Soup" once before, but this was the best. This soup tasted about as good as Cheddars. Leaving out 1/2 to a 1/4 of the heavy whipping cream would be fine! I doubled the recipe and only added 1/2 of the suggested amount as the recipe called for. YUMMY! I also did what one other person did; I added the bacon, green onions and the cheese into the soup. It was great! Will make it again and still cut downin the fat though . . . and oh . . . I forgot I added seasoned salt and of course real garlic. ENJOY Y'ALL PEOPLE!!

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All About Chocolate February 06, 2012

Okay I am about to either disgust you or excite your inner gastronome! I came across this recipe as I searched for a potato soup recipe to use up left overs - namely heavy whipping cream. However I also wanted to use up my crab rangoon filling from Crab Rangoon (which is essentially crab meat and cream cheese) So here is how I tweaked it. I cheated and boiled potatoes for lack of time. I boiled them in chicken broth but saved the broth after boiling and rinsing the potatoes. To this starchy broth I added more to get the needed 4 cups. This allowed me to skip the corn starch per the recipe. I also added four cheese instant mashed potatoes per a review to add the cheese flavor. Finally I added 1 1/2 c whipping cream as I wanted to use all I had remaining. Very good recipe and the crab gave it a little bit of a chowder flavor perfect for my cold new years eve!!

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Amy in Kansas December 31, 2010

Very good soup! And easy too! Thanks for sharing!

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Mrs. Moon November 18, 2010

I made this with a few changes. I used chicken-style vegetable broth and Silk soy creamer in place of the cream (WAY less calories and fat). It was delicious! I sprinkled some cheese on top along with some bac'n pieces, so delicious. I wouldn't recommend skipping the toppings, the soup is 100 times better with them.

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danakscully64 April 11, 2010

This is one RICH soup... however, it could have part to do with some things I left out. I made as laid out except for the fact that I forgot about the water, and I only added in half of the heavy whipping cream (taking down the fat content), and completely left out the salt (we have enough salt in our diet). I did double this, and it doubled well. In the begining I was a little bit worried as I had lumps in it everywhere, but, after I let it simmer, the lumps were gone, and I was in heaven! Thank you so much! Next time I might add a little garlic to it as well. And maybe a pinch more basil. ;)

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~*Miss Diggy*~ April 09, 2010

Excellent recipe!!! I cut the butter in half and used half and half to try to lighten it up a little and it was delicious. The hubby had two bowls and raved. So easy to make and so tasty...thanks!

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lsalas March 24, 2010

Wonderfully creamy soup. I love the addition of the instant mashed potatoes and the fact that the cheddar cheese and bacon bits are sprinkled on top. Quick and easy to do. Thanks for sharing.

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mary winecoff October 06, 2009

Thanks. This was good! I'm still searching for the best potato soup, but it's definitely worth the effort. I did not use cornstarch as I hate the stuff and refuse to use it! I didn't miss it one bit as the instant mashed potatoes added plenty of thickness. I would make it again as it is quick and easy, and it has good flavor.

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dimply dots June 11, 2009
The BEST Baked Potato Soup Ever!