Creamy potato soup with bacon and parmesan cheese.
This soup is awesome. I did as others suggested and added additional potatoes, cut back on the milk so it was a bit creamier, and I also left out the salt since there were so many other salt ingredients.
Read MoreFollowed the recipe exactly - sage over powered the taste, couldn't taste the cheese. Way too much trouble for the poor taste. Definitely wouldn't make again.
Read MoreThis soup is awesome. I did as others suggested and added additional potatoes, cut back on the milk so it was a bit creamier, and I also left out the salt since there were so many other salt ingredients.
Awesome and unique soup!! Very simple to make! I ommitted the sage (none available), reduced the amount of thyme by half and only used 3 1/2cups of milk (which was all I thought was neccessary to keep the soup at the consistency that we enjoy). Very flavorful and "high-class." Next time, I may use 1-2 more potatoes and perhaps even the addition of a 1/2c celery while sauting the onions. Excellent soup and would go great as a first course entree' to any meal!! Thanks Kristin for sharing this recipe!!
The flavors of the soup were very rich and sharp. You could really taste the parmesam, and the bacon added a nice smokey flavor to the soup. I halved the butter in this recipe, and ended up just caramelizing the onions, since I think the flavor is a little better if you can get them nice and brown. I also stopped adding milk at 4 cups, because it was a pretty thin soup by that time and I wanted it to retain some thickness. Overall, a very easy and tasty soup to make; quick to prepare and eat.
You weren't kidding! This was the best potato soup ever! I added garlic, didn't add all the salts, doubled up on the basil, used buttermilk and cut the amount in half. Also, I cooked the onions in the bacon drippings. Boy was it good!
Delicious!!. I used only 2 14.5oz cans of chicken broth (not the 4.5 cups called for) and 1 to 2 cups of milk. I wanted it thick. I also added about a tablespoon of granulated garlic to the spice mix. Thanks for a great recipe. The family loved it.
Awesome and unique soup!! Very simple to make! I ommitted the sage (none available), reduced the amount of thyme by half and only used 3 1/2cups of milk (which was all I thought was neccessary to keep the soup at the consistency that we enjoy). Very flavorful and "high-class." Next time, I may use 1-2 more potatoes and perhaps even the addition of a 1/2c celery while sauting the onions. Excellent soup and would go great as a first course entree' to any meal!! Thanks Kristin for sharing this recipe!!
We will make it over and over! It's easy and oh so tasty. We were sorry we didn't double the recipe.
Served this on a cool summer evening and we all loved it, even my picky son. Wish I would have read reviews ahead of time because I agree with others that it could use a couple more potatoes and a cup or two less milk. Because there are so many salty ingredients in this recipe, I used no-salt butter to sauté the onions and low salt bacon and chicken broth. I then changed the celery salt to celery seed and the onion salt to onion powder. I also cut back on the sage because I am not a huge fan. We thought it tasted perfect. Served with salad and warm rolls, along with fruit and had a great supper. Thanks, Kristin!!
This was so delicious! The only thing I did differently was to omit the sage, up the amount of Parmesan, and I also added a splash of heavy cream. So good with warm crusty bread on a chilly day. Thanks, Kristin!
This soup was delicious! All the flavors; the onion, bacon, potato and parmesan compliment eachother very well. Its very easy to make, but the result is definitely restaurant quality. I used less milk and didn't have all the spices on hand but the soup turned out great anyways.
Followed the recipe exactly - sage over powered the taste, couldn't taste the cheese. Way too much trouble for the poor taste. Definitely wouldn't make again.
Love this recipe! Like all truly great soups, it is easy and forgiving. I took the suggestion of many reviewers and used more potatoes than called for. I used 7 medium potatoes. I sauteed chopped veggies (celery, carrot, and minced garlic) in the oil. I didn't add sage at all but used the other suggested spices. Once the potatoes were added into the soup, I used my potato masher to gently break up some of my potato cubes into smaller pieces. This also thickened my soup. It made a lot...about 8 to 10 hearty servings. it is rich and flavorful and my teenage boys and husband loved it...they all ate a double serving. Great recipe.
Like some of the others, I carmelized the onions in the bacon grease which gave them a good flavor. I did 6 potatoes instead of only 4 since we like a chunkier soup. I also added celery instead of celery salt. I only added 4 cups of milks instead of the 6. We wanted a thicker soup and 6 cups would have made it too thin. I also used cheddar instead of parmesan. This soup had an excellent flavor and I will definitely be making it again!
This soup was wonderful... We had some left over and very few potatoes were left in it. I added some frozen hash browns to this and it was even better a few days later.
Good flavors in this soup. I cut the broth and milk in half and used butter instead of margarine. I added bay leaf (remove before serving) and dill weed. Used only 6 slices bacon. Eliminated the celery salt and seasoning salt.
Too watery. Not flavorful enough. Called for 10 cups milk - only added 3. Bacon was a nice touch.
Great soup. Added garlic with onions and added some bacon drippings to the sauting of the onions and garlic with margarine. I used celery seeds instead of celery salt and cut the milk to 2 cups. My husband said it tasted like the potato soup he had in germany
This was tasty. I made it with extra potatoes and less milk, as suggested. I also substituted other things for the salt items, as suggested.
Didn't have all the "salts." As others suggested, I put in more potatoes & only 1/2 the milk. Good, but next time, double the spices.
This was VERY popular around my table! Everyone had seconds. The parmesan cheese adds a nice snap to the normal taste - I'll prepare this one again. Thanks!
This was very yummy. I did not use the full amount of bacon. I only used six pieces. I thought it had plenty of bacon flavor with that amount. I would make this again.
Awesome indeed. Only added 3 cups milk because we like it heqartier but..... followed everything else to the letter! Thanks for a great recipe!
Love it!Love it!Love it! This recipe is awesome just the way it is. However, I did do a few things different. Instead of using margarine, I sauteed onions, garlic, portabello mushrooms in the bacon grease. I also didn't bother with boiling my potatoes in a separate pot. I just added them to the sauteed veggies added my spices and chicken broth. Then followed the recipe from there. Also, if you want a little kick fresh green chili is awesome!Thank you for the recipe!
This was disappointing. I expected a potato soup, instead it was a thickened seasoned gravy with very few potatoes, despite the fact that I increased the amount of potatoes and significantly decreased the amount of milk. It was not good at all. I usually try to salvage recipes, but this was a waste of ingredients.
SO good!!! I added a couple more potatoes, as well as 2 cloves of garlic sautéed with the onions in the bacon drippings. I only used 4 thickcut bacon slices as well. And I also cut the milk down to 4-5 cups. It had such a great flavor. I served it with some garlic Parmesan bread and the family devoured it, thank you!
I made this soup with a few changes. I used 6 good-sized red-skinned potatoes instead of 4 as several reviewers said there weren't enough potatoes. I added a couple ribs of celery, sliced, shortly before adding the cheese. I like my celery hot but still crunchy. The celery added a nice bit of color & a little more nutrition without substantially changing the basic recipe. The big change that I made was eliminating the chicken broth & using the potato cooking water instead. This makes the soup much more economical & there is a tremendous amount of potato flavor in the cooking water as well as lots of nutrition. In other potato soup recipes that I've tried I couldn't really taste the broth with all the seasonings, cheese & bacon or ham but it always seemed like something was missing. I found the missing ingredient when I made those recipes again using the potato water instead of broth. The soup was much better...true comfort food. I'd give the recipe 4 stars as written or 5 with my changes. This soup would probably be really good with ham & Cheddar cheese substituted for the bacon & Parmesan. I intend to find out. Thanks for the great recipe, Kristin. It's the best tater soup I ever tasted! I will be making this soup often. :-)
My entire family (even my 4 year old) thought this was yummy. Change I made: Only used 4 cups of milk instead of 6. I also added garlic salt.
Liked the parmesan flavor. 6 cups of milk is too much. I added potatoes and put in about 4 cups of milk.
i am in charge of making soups at a universty cafatria and this was my first try at a cream soup and how awsome it was to make this soup and see the look on peoples face when i made it from scrach PS make sure u peel your potato's
really delicious! i didnt have any bacon so i used a kielbasa, the spices blend really well. will definitely make this again.
I gave this 5 stars after I customized it. I used 3 pounds of red potatoes chopped with the skin on, 3/4 cup of flour, added a clove of garlic, reduced the butter to 1/8 cup, reduced the milk to 3 cups and used nonfat, added 1 cup of brocolli and added 1 cup of light sour cream. After all was combined, I blended it with my immersion blender. Then topped with fresh chopped chives.
great soup! flavors blend nicely together and yes it does taste like a chef made it i do agree with one of the other reviewers i also used less milk for a thicker soup what i like
The combination of spices really give this soup a restaurant quality flavor. I (at the suggestion of other reviewers)also added additional potatoes. My only complaint was that it was a little too salty for my taste, next time I will cut down on the salt spices. Otherwise the soup is a HIT.
Excellent as written. It makes a lot, as most soups do, so we had plenty of yummy left-overs.
This recipe is very bland. I followed the recipe exactly and was very disappointed. I will go back to another creamy potato recipe.
This was absolutely fantastic! I've made this a few times now and I never have leftovers! Even the three pickiest eaters ate it and had seconds to boot! We get together with friends to watch football on Sundays and they always ask for this one. Thanks Kristin!
Great soup and easy to make. Everyone in my family really enjoyed it. Even my picky eaters. :) I used all of the suggested ingredients except the salts and made a few small changes. I added 2 more potatoes, only 6 teaspoons of the butter and used 1/4 a stalk of celery and only 4 cups of the milk. Since I was short on time I bought ready to eat crumbled peppered "real bacon" and it tasted great. I could take this to any pot luck and it would be a crowd pleaser.
Really pleased & my family loved it. I did cut back to 4 cups of chicken broth & 3 cups of milk & it was the perfect consistency for us. Next time I will add a couple more potatoes since I like mine chunky. Will definitely make again!
Wow!! great recipe that did not take too long to prepare! the flavors compliment each other!Yummy on a cold evening! cannot wait to try the leftovers, if there is any left at all!! Thanks
I love this recipe...SO yummy. The one change I do make is I use half and half - it gives it a richer, creamier flavor.
The boyfriend made this for our family the other night. He used a few different kinds of cheese instead of just the parmesan. It was awesome! For sure a keeper.
Delish! I didn't add any sage because I didn't have any and reduced the recipe for 2 servings. This will be my staple recipe for now on.
I thought this soup was fantastic. The Parmesan gave it an extra bit that you usually don't get in other potato soup recipes. The only reason I didn't give this a 5-star was because the bacon in the soup didn't re-heat well. It became soggy and chewy for leftovers.
Very good soup...I reduced the milk by almost two cups and added a couple of extra potatoes. Despite these changes, the soup was still too thin for my liking so I boiled another couple of potatoes, pureed them and then added them to the soup. I got just the right consistency!
Wow! Very easy and Extremely tasty! I added mushrooms, green pepper and garlic to the recipe...Yummy! It's our new favorite!
This is such a great potato soup recipe, but it does take time to make! After making it once exactly as the directions read, I made some changes. I like very flavorful things, so I add extra amounts of the seasonings, minus the sage. I also add carrots. I prefer a thicker soup, so I also add extra flour. Overall, this recipe was easy to follow for an inexperienced soup maker!
This was ok. I think too much milk diluted the flavors or something (and I only put in 5 cups). I used 5 TBS of butter instead of 1/2 cup, and 4 cups of broth. I like my soups thicker, so after I added the milk I let it come to a simmer so it would thicken. Hopefully the leftovers are better. It was a little troublesome to make too, with boiling the potatoes separtately and all. I think if they were cooked in the broth it would have been a lot better. Plus, I could hardly taste the parmesan- kind of made me sad that it used so much!
This is sooooooo yummy!! My son who is a picky eater had 3 bowls last night and 2 bowls for breakfast! i did however put my bacon on the top of each bowl (i don't like sawgy bacon! And i also used more than the recommended amount of potatoes, i used 7 and that seems to be perfect! The first time 4 just wasn't enough. i also used the parmesan blend of cheese instead of just parmesan! This is deffinitely a keeper!! yummy!!:)Thanks for sharing this great recipe.
Great soup! I added about 1/4-1/2 tsp red pepper flakes to add a little spice. I also used red potatos and added about 3 cloves of minced garlic in while they boiled away. Lastly, I just dumped the entire container of cheese in too (about 1 3/4 cups). Yummy! Next time I might add browned, ground sausage to the mix. Thank you for the recipe!
So very yummy! Definitely do again! I had no problem with the sage, although I didn't add as much as the recipe called for. And I used butter and whole milk to keep it creamy. Even my husband liked it and he doesn't do soup.
didn't turn out well, was looking for something more creamer.
Very good, although I feel there are better potato soup recipes on this site, such as Mandi's Cheesy Potato Soup.
This was a good soup--nicely seasoned, with a strong parmesan flavor. The sage provides a nice aftertaste. My husband, who proclaims not to care for sage, kept asking what that good herb flavor was. He was surprised to find that it was the sage.
I make soup quite often and I think this is the best soup I have ever made. The "herby" flavours were just awesome. I only used 4 cups each of milk and home made chicken broth. My only regret is inviting my daughter to dinner because now there are no leftovers. This is definately a keeper.
I had no special salts like celery or onion salt, also no sage, but still pretty cool, one of the best soups I ever had!
Even thought I didn't follow this real close the taste was very good. I have made this twice both times with ham and will use bacon next time.
My family absolutely loves the parmesan kick to this soup. It definitely could use more a cup or more of potatos to make it a more filling soup.
For some reason it didn't have much flavor so I almost doubled the seasonings. I used cheddar cheese instead of Parmesan. Maybe that had something to do with it? Next time I will use less milk. Other than that it was WONDERFUL!
Very nice soup. Easy to modify based on your own tastes. Beautiful without the parmesan too. A can of corn adds a nice sweetness. Definetly a keeper! Thanks so much!
Excellent flavor. I added some shredded colby-jack cheese. My dad said not to lose this recipe. It's a keeper.
This was very good I am not going to make potato soup any other way again. Don't make the same mistake I did and think that the bacon wouldn't make a diffrence It would have been 300 times better if I just had some bacon.
Recipe makes a very, very thin soup. Use less milk (as much as you prefer) and maybe a bit more flour to thicken it up. As is, it was like potato-bacon-water...
This soup is very yummy. I add carrots and celery and saute them in the butter with the onion. I like the extra veggies instead of just potato and onion. I also cut down on the milk by a little bit, use a 2-3 extra potatoes and use turkey bacon instead of pork (we just prefer it). Highly recommended recipe!
this was pretty good. I added chopped garlic and broccoli and used oregano in place of basil since I was out. 6 slices of bacon was enough; 12 would've been overkill. I only used 3 1/4 cups of milk but the next day it was too thick so next time I'd use about 4 1/2 cups. Also, it needed more salt.
I had no bacon and used Italian Sausage instead. It went well with the Basil and other seasonings. I used WAY LESS MILK! Maybe just one cup. I like a thick and hearty soup. It was very good.
Absolutely excellent soup, I served it at luncheon and received rave reviews and requests for recipe. I did alter the ingredients a bit. I used 6 small white potatoes, peeled and diced then boiled. 3 cans Swanson chicken broth, 1 qt half & Half. Sauteed 2 large bunches chopped green onions in butter, then made a roux with the flour mixed with seasonings, then added broth, potatoes and simmered for 20 minutes, then added half & half.
WOW! Loved it, and for those of you out there cooking for one-- it freezes GREAT. I have sent it to most of my family as well. The only thing I did differently was mash the potatoes a little, but I think that is a texture preference for me. So good for a cold night!
FANTASTIC!!! What a great twist on an old favorite. I didn't make many changes except instead of 6 cups of milk (cause I didn't have it)I used 3 cups of evaporated milk and 3 cups of half & half. I also used 1/2 of the bacon (used pepper bacon) the recipe called for (and would rather sprinkle on top as a garnish than mix in). I also used fresh grated parmesan (not the canned stuff). If your using canned I don't think you'll get much of what this soup has to offer. My soup wasn't THAT thick, but it wasn't thin either, but once refridgerated (if you have leftovers), it got really thick. This one is definitely a keeper and will make many times this winter.
I didn't add celery salt or sage because I didn't have them, but the mixture of flavors in this soup is excellent! I used turkey bacon because I never buy the real stuff. I'm sure it would have had more flavor but I was trying to make this a little lighter. It was still jam packed with flavor. Thanks!
Easy to make, and very good! A godsend for a college student, too. I cut out all the salt, however, since the chicken broth I used was already salty enough by itself.
This soup was absolutely amazing! I love a really good potato soup, and this was totally out of this world. The boyfriend loved it too! I did make a few changes though: didn't have seasoning salt, onion or celery salt - instead used celery seed and sea salt (just adjust the amount of salt to your liking); used about 2 tbsp's of butter insted of the 1/2 cup. Also I found you only needed about 3 cups of milk, and even then it was a bit too runny for my liking so I mixed up some flour and water to help thicken it. I only had 3 slices of bacon on hand, so I cooked them up to crispy and put them in, with a small amount of Hormel Real bacon bits I also had on hand. Oh! I also added a whole grated carrot and 2 chopped up pieces of celery to the onion for flavour and colour. I added one chopped green onion also at the end to the soup. I will DEFINATELY make this again! Thanks for the awesome recipe!!!!
A huge hit with the menfolk in my world. Easy to make. I tossed a couple of cups of frozen peas in near the end so we'd have a green veggie to go with the meat and potatoes. A very hearty soup!
Very good! I loved it- maybe add more bacon, and a little more salt while it's cooking- otherwise, great culinary creation! Bravo!
Great cold weather meal. It gets even better the second day as the onions really set in!
Fantastic! This has become a family favorite. We did put less milk in however. We like thicker soup.
Do not make this recipe as written. I used half the amount of milk called for and it was still too runny. I ended up adding an entire 5lb bag of (small size) potatos. Also, the bacon becomes soggy and yuck if you have leftovers for later. It tasted pretty good inspite of all of this. Not sure if I will make it again though. (I didn't use the sage btw)
A very good soup. I added garlic and left the potato skins on. I did not have celery salt or onion salt.
Added crumbled sausage, and put beef broth instead of chicken, and it was amazing.
Outstanding recipe! I was out of sage but that would only make it better. Next time I think I'll add 1 or 2 more potatoes but it was excellent.
Wow! This was restaurant quality!! We all loved this, and I will make it again. No changes needed.
Great soup. Added garlic with onions and added some bacon drippings to the sauting of the onions and garlic with margarine. I used celery seeds instead of celery salt and cut the milk to 2 cups. My husband said it tasted like the potato soup he had in germany
Had a good taste to it. I used 4 cups of milk and it was still to runny for my taste. I also used 6 potatoes instead of 4. Probably will not make again.
I have rarely followed a recipe when making potato soup but thought I would try this one based on the addition of parmesan cheese & spices. I thought it was just OK and will make my own version next time. My daughter loved it, but my Mom & husband prefer my version. It honestly reminded me of the taste of dressing, probably because of the chicken broth & sage. Still, it was fun to try. Thanks for sharing, Kristin.
This soup was great. I did leave out most of the butter and all of the flour. I cooked the potatoes with the onion and spices and then added the broth. I added half of the milk and when potatos were done I pureed the soup with a hand blender and that made it creamy. My kids loved it. Thanks
This was really good!! I followed the directions exactly. However, next time I will mash the potatoes a little bit, add some cheddar cheese, and top each bowl with green onions. This makes alot, so we had yummy leftovers for a few day.s
My family loved this soup served with crusty bread on a cold snowy night. The only change I made was to use 4 cups of chicken broth and 4 cups of milk for a thicker soup. It was delicious! Oh- and I also did the potatoes in the microwave (4 russets), let them cool and peeled and chopped them.
I really enjoyed this -- the parmesan is less overpowering than traditional cheddar. I used five medium potatoes and two cups of milk, and I added peas.
