Potato Soup

From: mums the word

On Nov 22, 2009

I did not think this soup had a lot of flavour on day one, but it did taste much better on day two after the flavours melded together. I made exactly as written and at the end I pureed half of the soup and then added it back in to get the consistency I was looking for. I would reduce the butter to 1 tablespoon as there were greasy spots floating on the top of the soup. The cheddar cheese and bacon topping added a nice flavour and presentation to the finished product. I chose this recipe over some others as it is lower in fat and calories too. Thx for posting!

From: Miranda72107

On Nov 21, 2009

We have made this recipe many times. We make it for a dinner and I make it cheesy by adding a few cups of cheese, a little bit of broccoli too. Since we eat it as a dinner I cook a Kielbasa and throw it in the pot as well.

From: Graybert

On Jan 14, 2004

This soup is outstanding! It tastes great and is very easy to make. I did not add the flour, instead I put half of the mixture in the blender and pureed the potatoes - used them as the thickening agent. I also added a bit of grated cheese to the top of each bowl - really tasty! Thank-you for posting this!

From: ChipotleChick

On Nov 10, 2005

This was great soup! I did make some alterations. I added about 1/8 teaspoon red pepper flakes (I do that with just about everything) and 2 cups of cubed ham. Then when I added the milk and flour I also added 1 1/2 cups velveeta. I made it in the crockpot. I put everything but the flour, milk, and cheese in, then about an hour before the potatoes were done, I added them. It took about 7-8 hours on low with the potatoes in one inch dices. Oh, and I used chicken stock in place of the water and boullion. Thanks!