It's a keeper My husband isn't a big fan of soup but he likes this one. I've made it several times this winter - served with a salad and crusty french bread. Tastes like it says like a loaded baked potato! I've added chopped carrots Pros: easy to make --- freezes well Cons: non really - but suggest you double the recipe
A new staple This has become a regular recipe for our family. Usually we boost fiber/veggie content by using a whole onion or even adding chopped leeks. The recipe is also good adding a head of finely chopped broccoli at the same time as the potato and blending with an immersion blender before serving - a great healthful rendition of broccoli cheddar soup. Pros: Easy; Doesn't taste like health food; Good base recipe
This was a nice soup. Made it for a casual Christmas dinner with family as a starter. Added a head of broccoli to beef up nutrition--was good but also would like to try it without. Used an immersion blender but would also like to try recipe as stated mashing some of the potato and leaving the rest chunky. Bacon and cheese topping a must! I doubled the recipe and froze the leftovers.
Buttery! I made this soup exactly as the recipe was written with the exception of having to let it simmer for about twice as long as the recipe called for in order to let the potatoes tenderize. It was worth the wait. I couldn't believe the buttery taste even though there was zero butter in the recipe. I am already looking forward to tomorrow's leftovers because I am willing to bet that it tastes even better after setting! Pros: Easy to make tastes wonderful low calorie count for the serving size Cons: You need to save enough time to let the potatoes get tender about twice as long as the recipe says
Instant family favorite I make a double batch of this soup almost every week! We make ahead and reheat for dinner on busy nights and lunches. Use red potatoes (skin on) and substitute fat free plain greek yogurt for the sour cream. Pros: Quick