Recipe Summary
Ingredients
7
Original recipe yields 7 servings
Directions
Nutrition Facts
Per Serving:
427 calories; protein 18.2g; carbohydrates 40.9g; fat 21.3g; cholesterol 26.8mg; sodium 1092.8mg. Full Nutrition
Most helpful positive review
Most helpful critical review
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. Read More
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(5) Reviews: Most Helpful
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 More
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(64) 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!! Read More
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(54) Wow! What a soup! I used 3 large russet potatoes in mine. Thanks for the recipe! Read More
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(26) Advertisement
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. Read More
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(17) 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! Read More
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(16) 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. Read More
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(15) Advertisement
We will make it over and over! It's easy and oh so tasty. We were sorry we didn't double the recipe. Read More
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(14) 
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!! Read More
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(12) 
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! Read More
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(10) 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. Read More
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(5)