By Aroostook on September 15, 2002
Photo by lazyme
Photo by lazyme
"Cold weather is on the way and it's almost time for potato harvest. After trying this soup recipe, you will always bake extra potatoes to use in this recipe."
Serving Size: 1 (251 g)
Servings Per Recipe: 10
"This is very good. I was a bit elastic with the amounts and added too much cream, which made it too rich, so be careful and taste as you go. I left the skin on the potatoes and cut them into approx 1/3" dice, which worked well (I had been worried the skins would float off, but they didn't). Might add some sweetcorn next time."
"My whole family loved this soup, and it was simple to make. I used 2% Milk instead of cream, and added extra hot sauce. I also left the peels on the potatoes. Thanks for a great recipe"
"I did end up having to change this a bit due to what I had. I had precooked bacon in the freezer so I cooked the onion in about 4 Tbs butter. I also had 1 can of evaporated mil and used 2% milk for the balance. The addition of the tabasco sauce was great and I will definitely do it again. Thanks for a great basic recipe I will definitely use again :)"
"I gave 4 stars for this soup as a base to add other stuff. The soup as is, I find a bit too bland and needs a little extra, definately salt. Great started but once made I also added about 1 cup frozen corn, I used about 1.5 cups of chopped cooked bacon ends, so I'm not sure how that translates into slices, and it wasn't very salty so maybe that was why I needed to add extra salt. I also added some ground thyme, about 1 tbsp worth, the same of basil and I used fresh 2 cloves of garlic (no powder). I am not able to use cream as DH is lactose intolerant, so it was missing a bit. I also added about 1 tbsp of tamari soy sauce, and worschester sauce."
"Wonderful recipe! I will use it again. Thank you!"
"DH said that this was the best potato soup that he had ever had. Next time I will cut back on the basil a bit. Only used 1/2 tp of tabasco since we aren't big on spicy food, otherwise followed the recipe to a T. Thanks for posting."
"I didn't follow the recipe exactly. I used yellow new-style potatoes instead of baking potatoes because that's all we had. At the end, I just smashed 'em a bit and let them simmer a little bit longer. They worked out just well. My only complaint was it seemed a little bland, so I added some spike seasoning at the end, a couple of teaspoons. Any other all-purpose salt-free seasoning would probably do the trick. It's a relatively blank slate, so you could treat it just like a baked potato! Great recipe! Thanks!"
"I had to try this recipe after I saw Newspapergal's wonderful photo. I'm so glad that I did because this is delicious soup! I used the evaporated milk instead of the cream and used Penzeys Chicken Soup Base to make the broth. I couldn't bring myself to use all of the bacon drippings (there was more than 1/2 a cup full), so I ended up using about 1 tablespoon or so and that worked just fine. Besides the great photo, this recipe appealed to me because it didn't call for sour cream (which I don't really care for much). Thanks for a great recipe."
"YUM! I used leftover garlic-roasted red potatoes instead of baking poatoes, and I used pre-cooked bacon, so I cooked the onions in a little butter. I topped each bowl with the bacon, cheese & green onion (instead of mixing bacon in). Otherwise, I followed the recipe. It's creamy, and flavorful -- DH & I both loved this! A keeper :)"
"I tried this recipe during the first snow of the season and it was met with rave reviews! Thanks for the great addition to the collection of Baked Potato Soups!"