By Jen's Kitchen on March 10, 2007
Photo by BarbryT
Photo by BarbryT
"Received from a friend."
Serving Size: 1 (415 g)
Servings Per Recipe: 4
"Super simple and very good, smokey flavor with the bacon!"
"Yummy! I made this last night as I was craving a soup like this that a girl at work makes and this hit the spot. My husband who really isn't that big of a soup fan went back for seconds. Mine ended up a touch salty but that was my fault. I cant wait to make again!"
"This is my second time making this this week because I love it!! I was nervous about the vinegar and was going to leave it out but am glad I didn't because I think the subtle flavor adds something that makes this stand out from other recipes I have tried. Thanks for posting!!"
"I've made this recipe over a dozen times. I normally double the recipe because it is so good. I normally just use the shreaded Mexician cheese from a bag, rather than the cheddar and monterey jack."
"This was a hit at my house with the boys. I doubled the recipe and am glad I did cause they kept going bace for more"
"Outstanding! I doubled the recipe and except for adding another teaspoon of salt (for 3 t total) it is superb as written. Note, though, that the amount of salt needed will depend on personal taste AS WELL AS the saltiness of the cheeses and bacon you use. I love this. Thanks, Jen!"
"I made this as for a take-home meal for my DS, I did a couple of changes, I sauteed an onion with garlic and chili flakes before adding in the ingredients, not sure if the vinegar made a difference to the taste, it was not noticable at all, although my DS has not tryed it as yet I'm certain it will be enjoyed! thanks for sharing...Kitten"
"This was so good. We loved it. This is very similar to my standard potato soup. The vinger adds a unique flavor that is very suttle."
"This was delicious. My husband had 2 bowls of it. I will make this again. Thank you"