Creamy Potato Soup


Isn’t potato soup just one of the most comforting of all the different kinds of soup there are out there? Maybe that’s just my thought because I was basically raised on it, or maybe it’s the part where it’s covered with bacon, cheddar and green onions – that makes just about anything good. I do love that fact that it’s deliciously creamy and amazingly filling and I of course I love that it’s something my kids get excited to eat for dinner. It’s also nice that I usually have all the ingredients on hand to make it, plus it’s easy to make.

Creamy Potato Soup | Cooking Classy

I originally shared this over 4 years ago so I just thought I’d update things a little since this is my favorite, go to potato soup recipe! During the winter we eat this probably twice a month so if it’s good enough to make it to our dinner table once ever two weeks then it ought to be a soup you and your family love as well! If you happen to have some left over ham around we do love this with ham just as much as bacon and it’s equally as good with chives or green onions so just use what you have on hand. I hope this soup becomes a regular for you too!

Creamy Potato Soup | Cooking Classy Creamy Potato Soup | Cooking Classy


Creamy Potato Soup

4.91 from 102 votes

Creamy and comforting potato soup with bacon, cheddar and green onions.

Course: Main Course
Cuisine: American
Keyword: creamy soup, hearty soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5 serrvings
Calories: 441 kcal
Author: Jaclyn


  • 6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
  • 1 1/2 cups chopped yellow onion (1 medium
  • 1 1/4 cups peeled and diced carrots (3 medium)
  • 1 cup diced celery (2 stalks)
  • 2 (14.5 oz) cans low sodium chicken broth
  • Salt and freshly ground black pepper
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 1/2 cup sour cream

For Serving:

  • Crumbled bacon or chopped cooked ham , shredded cheddar cheese, chopped green onions or chives


  1. Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Season with salt and pepper to taste.
  2.  Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
  3. Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken. Season with salt and pepper to taste. 
  4. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. 
  5. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have left overs you can thin with a little water).
  6. Recipe source: Cooking Classy
Nutrition Facts
Creamy Potato Soup
Amount Per Serving
Calories 441 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 56mg 19%
Sodium 486mg 20%
Potassium 1177mg 34%
Total Carbohydrates 54g 18%
Dietary Fiber 4g 16%
Sugars 12g
Protein 10g 20%
Vitamin A 123.1%
Vitamin C 20%
Calcium 22%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.


  • CC: This looks really good. Do you have a substitute idea for sour cream? I have a family member that can’t eat sour cream. Thank you for your great ideas! January 1, 2013 at 5:18pm Reply

    • Jaclyn: I would say whole plain yogurt would probably be a great substitute and if that option is out there is a helpful link here that might list another option that will work for you:
      I hope you and your family enjoy! January 2, 2013 at 8:07pm Reply

      • Christine Robinette: I always sautee the celery, onions, &chives in the butter until transparent, it brings out the flavor, then I make the rue & add the cooked veggies with potatoes. I prefer very crunchy bacon bits & cheese. The sour cheese is optional. October 7, 2016 at 9:28pm Reply

    • Gigles: Use plain Greek yogurt, we even use it on baked potatoes, my husband did not know the difference! September 29, 2013 at 8:03am Reply

      • odesa: nooo i will not use plain yougurt i do try to eat healthy but some things if they dont have to be subituted then dont and in this recipe dont i would not sour cream and plain yougrt have two diff tastes if you add it its not gonna be excatly the same i shoud know ive cooked from recipes for 20 years and my sec 20 years i have been improvising cooking making my own recipes October 17, 2017 at 7:19am Reply

  • MARILYN: So where is the secret ingredient….I have been making soup like this for 30 plus years. Sometimes I use bacon in place of the ham, just depends on what I have on hand….Good recipe though September 27, 2013 at 9:55pm Reply

  • Patricia Stuart: can you freeze this?? September 29, 2013 at 9:09am Reply

    • Jaclyn: I tried once and it didn’t really reheat very well it seemed to separate and wasn’t as smooth. September 29, 2013 at 12:42pm Reply

  • Patricia: where is the comment I made? It was a question. September 29, 2013 at 10:16am Reply

    • Jaclyn: Sorry, I don’t see it? What’s your question, I’d be happy to answer if I can. September 29, 2013 at 12:43pm Reply

  • Rochelle: Have you ever used heavy cream? March 17, 2014 at 3:46pm Reply

    • Jaclyn: I did a little bit once and it was delicious. I was actually out of sour cream so I used heavy cream and a little bit of lemon juice. March 23, 2014 at 6:32pm Reply

  • Elizabeth: This is a bit confusing.. Do i take the potatoes out of the large stockpot and put them in the medium saucepan and make the soup in there?? February 9, 2016 at 12:14am Reply

    • Philip: depends on the size of your pot LOL. Add the contents of the medium pot to your stockpot of potatoes January 23, 2018 at 8:36am Reply

  • Gerri Noble: Can asparagus or kale be added to this soup? What about cooked sliced or ground sausage? February 9, 2016 at 8:25am Reply

  • Lybbie Friedly-Carpenter: This Sounds, & Looks Really Delicious, I Believe I Will Make This 4 My Supper Tonight, Thanks 4 Sharing!!!! “) <3 February 9, 2016 at 11:48am Reply

  • Cathleen @ A Taste Of Madness: This is happening this week! Bookmarked! February 9, 2016 at 6:05pm Reply

    • Jaclyn: I hope you love it Cathleen! February 10, 2016 at 9:45am Reply

  • Tabetha: This was so yummy! Thank you :) February 12, 2016 at 9:52am Reply

  • Mindy: Absolutely delicious. It came in handy on Ash Wednesday and today (Friday) because of no meat Fridays during Lent. After Lent, it will be definitely on a regular rotation! February 12, 2016 at 7:47pm Reply

  • Ebonie Gibson: Yummy….. February 15, 2016 at 1:34pm Reply

  • Taylor: Hey I’m allergic to pink meat does chicken taste good in it too February 17, 2016 at 2:18pm Reply

    • Jaclyn: You can just omit the meat, I’ve made it many times without. Chicken might be good with it but I probably wouldn’t add quite as much flour, for some reason I don’t think I’d like it quite as thick and creamy with chicken. February 17, 2016 at 11:58pm Reply

      • Joyce: Its the right amount of milk. December 24, 2017 at 2:45pm Reply

    • Sara: Veggie stock would be just as delicious! November 3, 2016 at 3:38pm Reply

    • Natasha: CHicken is pink too if it’s under cooked just don’t put any meat and enjoy it as is. December 28, 2017 at 10:18am Reply

  • Taylor: Sorry red meat February 17, 2016 at 2:20pm Reply

    • Sara: Oh wait… just don’t add bacon or ham. Extra cheese and Green onion. November 3, 2016 at 3:40pm Reply

    • Jody: You could try smoked turkey necks in place of the pork. I used these when I couldn’t find ham hocks to make beans and it’s delicious. I actually like them better than the hocks. January 12, 2018 at 12:01pm Reply

  • Sassy: Potato Soup is most definitely one of my main comfort foods. I have added to my soup over the years and I’d love to share my additions/changes with you, if that’s ok? I guarantee it will be one of the best you’ve had! Well if my family is to be believed that is! LOL I’ll check back to see if it’s ok to post my version of Creamy Potato and Bacon Soup. Thanks for all of your recipes, I find myself coming here first when searching for a great tasting dish for my family. Ciao! :D March 9, 2016 at 7:53am Reply

    • Jaclyn: Of course! So glad you loved it! March 10, 2016 at 1:03pm Reply

    • Misty: I would love your recipe 3verytime I make mine it seems like it’s missing something January 11, 2018 at 4:04am Reply

  • Tonya Proctor: So so good, my husband said uts the best soup I ever made September 13, 2016 at 9:59am Reply

  • Melissa M: This soup is so good. I have never made potato soup, but have made many other types. This recipe was great. Easy and delish. I did add one extra ingredient, 1 tbsp of bacon drippings to the butter for the base of the white sauce. The hubby likes bacon. It was so good. We’ll be adding this recipe to our family favorites. Thank you! October 1, 2016 at 7:23am Reply

    • Lisa: Ha😁. I just made for the first time and as a southern woman decided to put some bacon fat in. Loved to see your post with the same 😊 June 1, 2018 at 4:08pm Reply

  • Victoria Hinde: I made this yesterday..delicious, very easy to follow directions….I did spoon out some chunks of potatoes and then used my hand held blender to make a smoother soup, then put chunks back in….I served topped with bacon and cheese…next time I think I might add bacon right into soup..thank you.. October 9, 2016 at 8:33am Reply

  • Barb: Hi! I have made this several times and my daughter loves it! She was recently diagnosed with lactose intolerance. Do you think I could use coconut/almond milk and coconut cream for the milk and sour cream? Do you think it would alter the flavor much?
    Thank you so much!
    Barb October 20, 2016 at 10:20am Reply

    • sam: Coconut or almond milk would alter the flavor a lot. You should be fine with just using water and stock (chicken or vegetable). You will be getting most of your creaminess/texture from the cooked potatoes and roux. You could also puree it in a blender or food processor once everything is cooked. Give it a shot – potatoes are cheap, so you won’t be out much if you don’t like it. December 4, 2016 at 1:27pm Reply

    • Sally Freshwater: Barb: I am also very much Lactose and just lactose free milk all the time and it makes no difference in the taste. I also keep some Lactose pills to take if I am in need of Ice Cream. coconut and almond milk wouldn’t taste very good in this soup. My opinion only. March 19, 2018 at 5:15pm Reply

  • Kristen Tate: I made my first of many batches this past weekend. My husband LOVED it, so did I! Your recipes never disappoint. Thanks for sharing :) November 7, 2016 at 9:01am Reply

    • Jaclyn: So glad it was enjoyed Kristen! November 7, 2016 at 1:06pm Reply

  • Ashley: Does this really need sour cream or any kind of cream? What does it do for the soup November 15, 2016 at 3:17pm Reply

  • Sarah: Made this tonight and it’s delicious! I used unsweetened coconut milk And it was still amazing! thanks!! December 4, 2016 at 3:23pm Reply

  • Angel: I don’t have any chicken broth will it still taste ok? December 18, 2016 at 1:48pm Reply

  • Nicholl: How do you know what a “serving” size is? It says 5 servings but how big is 1 serving? February 1, 2017 at 2:26pm Reply

  • Ashley: I made without the celery, carrots, or sour cream & it was delicious!!! To me potato soup doesn’t have those other veggies in it. At least not the way I was raised. OMG IT WAS SOOO AMAZINGLY GREAT! February 7, 2017 at 5:34pm Reply

  • Pat: I sautéed the onion, carrot and celery in oil to intensify flavor and soften the onion and celery, then I added broth and potatoes and continued with the recipe as written. I have never made or eaten potato soup, and this was so good that I will surely make it again. Thanks for a satisfying, easy recipe! February 14, 2017 at 2:22pm Reply

    • Jaclyn: Thanks for taking the time to comment Pat – Glad you enjoyed it! February 16, 2017 at 12:34pm Reply

    • Laysiah: Followed your recipe and dang that was good!!!! Only thing was I used the bacon grease from my bacon to saute the veggies!!! January 9, 2018 at 4:10pm Reply

      • Mary: I have leftover steamed asparagus and parsley potatoes from yesterday’s dinner. My son and I take turns cooking and I started a new venue where we choose a nationality when it’s our turn. Tonite is mine, making French. Cream of potato and asparagus soup, crusty (homemade bread) spinach salad and mussels over pasta. So much fun. My daughter in law doesn’t like celery, so I sneak it in. January 25, 2018 at 12:31pm Reply

  • Esther: Made this tonight and it was a hit ! February 17, 2017 at 4:57pm Reply

    • Jaclyn: So glad to hear it! Thanks for commenting Esther! February 27, 2017 at 12:53pm Reply

  • Mark: Good soup for sure! We added a couple cans of chopped clams and it was really good. March 27, 2017 at 5:16am Reply

    • Jaclyn: Glad you loved it Mark! March 27, 2017 at 10:24am Reply

  • Secilee Allen: I made this and it was fantastic. I followed all the instructions as is and didn’t change anything. Thank you so much for sharing this ingredient. Even my kids liked it. May 24, 2017 at 12:39pm Reply

    • Jaclyn: I’m so glad your family likes this soup recipe Secilee! Thanks for your comment! May 25, 2017 at 10:53am Reply

  • Ruby: Looks & sounds yummy! Can’t wait to see if this will get Dad eating again. Hes in poor health and has loss 20 pounds in 6 months due to no interest in food. Im also looking for a great split pea soup to tease his taste buds. If anybody has one the will share, it just may do the trick! July 20, 2017 at 9:53am Reply

    • Laura: Split pea is simple. Boil the peas in water covering by about two inches until soft. About half hour. Remove half and puree in blender add back then season to taste.wil thicken as it simmers.
      I add carrots and meat (ham or bacon)
      Prefer making it day before let cool then place I’m fridge and rehet on stovetop next night. Tastes better than second day to us January 26, 2018 at 6:02am Reply

  • Donna: Made this potato soup for lunch today. Hubby was working in the basement, and when he came up, he said, ” that smells good ” and when he ate it he said, ” that is a keeper ! ” It was very tasty, I loved it too. I did not add any meat to it or put bacon on top. July 24, 2017 at 2:01pm Reply

    • Jaclyn: I’m so glad it was enjoyed Donna! July 26, 2017 at 1:49pm Reply

  • Lauren: Just made this, it is so good!! I forgot to buy celery so I added frozen peas instead. Where I live in Europe they don’t have bacon like in the US, or bacon crumbles, they have these little cubes of bacon meat that are amazing for cooking and I cooked those up in the pan before adding the butter so the bacon flavor runs throughout the soup! Then I pureed half of the potatoes to make the soup even thicker. This is my new favorite cold weather meal! October 30, 2017 at 7:06am Reply

    • Jaclyn: Thanks for the great review Lauren! October 31, 2017 at 4:15pm Reply

  • Maria: This recipe was exactly what I was looking for in a potato soup! Made it a few nights ago and wish there had been more leftover! November 1, 2017 at 11:36am Reply

  • Jennifer Cocke: I make this soup a lot. My family loves it. I’ve never been much of a soup lover but this soup changed everything! November 5, 2017 at 6:26am Reply

    • Jaclyn: So glad you enjoyed it Jennifer! November 6, 2017 at 11:17am Reply

  • Gina: Made it for a work luncheon and everyone loved it. Did not use the celery or carrots I had toppings of bacon bits, cheese and sour cream for those who wanted it. November 8, 2017 at 2:24pm Reply

    • Jaclyn: Glad it was enjoyed Gina – thanks for letting me know! November 10, 2017 at 9:54am Reply

      • Debra Manale: Can I use buttermilk? February 9, 2018 at 9:01am Reply

        • Jaclyn: No because buttermilk curdles at hot temperatures. Sorry! February 19, 2018 at 11:30am Reply

  • December: Loved it! I used bacon fat instead of the butter and then did not add chopped bacon. That was the only changes I made. But I have finally found my go to potato soup recipe. Wonderful soup. Making again right now. November 11, 2017 at 12:32pm Reply

    • Jaclyn: Love the idea of using some bacon fat in this recipe, I usually have some stashed away in the fridge I’ll have to try it next time! Thanks for your review December! November 11, 2017 at 10:01pm Reply

  • Kathleen: Easy, relatively quick and delicious. Thank you for sharing! November 11, 2017 at 1:26pm Reply

    • Jaclyn: Thanks for taking the time to leave a review Kathleen! So glad you liked it! November 11, 2017 at 10:00pm Reply

  • Laci W: I’ve never made potato soup with something other than heavy cream, however this recipe turned out amazing. I believe I ended up using more water than called for, but the consistency was thick and creamy. I also added minced garlic and excluded the celery and carrots.

    Yummy! November 14, 2017 at 5:21pm Reply

  • Charlotte: I have some creamy cream cheese I need to use up. Would it be ok to add to soup? November 21, 2017 at 5:54am Reply

    • Jaclyn: Yes definitely. I’d probably cut the butter and flour down to maybe 3 Tbsp of each since the cream cheese will thicken it up a bit. Hope you love it! November 21, 2017 at 11:05pm Reply

  • Misty: Just made this and eating it as I type! Its sooooo goood and not much work to make it. Your instructions are very easy to follow:) Potato & Bacon soup has always been my fave and this is my first attempt at making my own with all organic ingredients. Ill never by store/deli kind again. Thank you, thank you, thank you 🤗 November 23, 2017 at 4:30pm Reply

    • Jaclyn: You’re welcome! Thanks for the great review Misty! November 27, 2017 at 12:20pm Reply

  • Denise Bradley: This was a great after thanksgiving meal. I already had the leftover ham and the carrots celery onion and chicken broth mixture from basting the turkey. I pre-made my gravy so I decided to save my turkey drippings for soups and stews. All I had to do is boil the potatoes add it to the already cooked veggies and ham and make the roux. It’s my husbands favorite soup and he was impressed how well it came out. I used russet but maybe Yukon next time for a creamier consistence. Great simple but flavorful recipe. Thanks November 27, 2017 at 6:52am Reply

    • Jaclyn: You’re welcome! So glad it was enjoyed! November 27, 2017 at 2:44pm Reply

  • Sarah: I loved the soup. Do you have the nutritional information on this?
    Thanks! November 28, 2017 at 10:00am Reply

  • Jana: I followed the recipe carefully as I am not an experienced cook, and it turned out fabulous!! Soooo yummy!!!! I haven’t added any cheese or meat toppers yet — really good without them!! December 1, 2017 at 10:30pm Reply

    • Jaclyn: Thanks Jana! December 4, 2017 at 12:52pm Reply

  • Brittney: Well I’ve been looking for 30 minutes now for a great potato soup recipe, and after reading your reviews, yours is the winner! Going to make it now, can’t wait to tell you what we think! December 4, 2017 at 4:14pm Reply

    • Jaclyn: Can’t wait to hear! December 5, 2017 at 10:36am Reply

    • PK: Thinking about making this recipe tonight. How did yours taste and was it thick? December 15, 2017 at 9:57am Reply

  • Theresa: This tastes great! Love it just like it is. December 4, 2017 at 6:42pm Reply

    • Jaclyn: Thanks Theresa! December 5, 2017 at 10:30am Reply

  • Kristin: I made this yesterday with no sour cream and it was still wonderful! Thanks so much! December 6, 2017 at 9:20am Reply

    • Jaclyn: Thanks for your feedback Kristin! December 7, 2017 at 5:14pm Reply

  • coleen: i just made this sooo delicious thanks for sharing this recipe oh so yummy December 6, 2017 at 11:22am Reply

    • Jaclyn: You’re welcome! Thanks for letting me know Coleen! December 7, 2017 at 5:13pm Reply

  • Tommie: Jaclyn, I have never made a potato soup before, can you use red potatoes or do you need to use russet potatoes?? I am not sure about the difference between the two. I can’t wait to try your recipe. Thanks Tommie December 6, 2017 at 11:56am Reply

  • Tiffany: I am looking forward to making this tomorrow! Will beef broth be okay? I have some I need to use up. December 6, 2017 at 9:30pm Reply

  • B: Delicious! December 7, 2017 at 4:55pm Reply

  • Maryann Cole: This is absolutely excellent! Made it on this cold December night and it’s simply wonderful, it’s creamy, full of flavor and easy to make. Thanks for sharing your recipe December 7, 2017 at 5:51pm Reply

    • Jaclyn: You’re welcome! Thanks for leaving a review. :) December 11, 2017 at 10:49am Reply

  • Tom: Going to give it a shot tonight…. December 8, 2017 at 3:17pm Reply

  • Kameisha James: Omg amazing recipe on this rainy cold day.Husband and children are loving it as well as myself. Thanks something to add to my recipe book!!!! I have pictures if you would like to see. December 8, 2017 at 4:34pm Reply

  • Terry: I found this recipe on line and it look so easy. I already had everything except sour cream, but per one of the posts I put cream cheese. It’s trying to snow here on the Gulf Coast of Mississippi. This soup was so amazing. Thanks so much December 8, 2017 at 7:25pm Reply

    • Jaclyn: Thanks for your feedback Terry! So glad you liked it! December 8, 2017 at 9:13pm Reply

  • Rafael Robles: GREAT recipe! I used sour raw milk, and it was AMAZING! Oh, I also used home made chicken stock, instead of the store one. Thanis, can’t wait to do it again! December 9, 2017 at 6:45pm Reply

  • Jon: Have you ever cooked the potatoes separately to drain the starch a bit before adding to the otherwise same menu? It was good but seemed a little gluey…. December 10, 2017 at 1:55pm Reply

    • Gery W: Thank you for sharing this great recipe. In the South, we always saute’ onions to bring out the flavor. Other than that, I followed this recipe with very satisfying results. Gery W. Destin, FL. December 12, 2017 at 8:19pm Reply

  • Tara Preston: Excellent! Next time I’ll start the onions and celery a bit sooner then add the potatoes. I paired the soup with Red Lobsters cheddar biscuits. Delish!! December 14, 2017 at 4:14pm Reply

    • Jaclyn: So glad you enjoyed it Tara! December 14, 2017 at 5:04pm Reply

  • Kay: So quick, easy and delicious! Thank you so much for the recipe. I changed a few items to satisfy the vegetarian, sugar free and dairy free diets in my home but still was amazing. Vegetable broth, margerine, almond milk and sour supreme. Now this is comfort food perfect for the season. December 15, 2017 at 8:28pm Reply

    • Jaclyn: Thanks for the positive feedback Kay! December 18, 2017 at 3:15pm Reply

  • Pat Eckersley: Loved the soup. I did not use bacon. but garnished the top with shredded low fat cheddar cheese. For the sour cream I used Publix no fat brand. It was a delicious soup with those substitutions. Thanks so much! December 16, 2017 at 2:26pm Reply

    • Jaclyn: Thanks Pat – so glad you enjoyed it! December 18, 2017 at 4:04pm Reply

  • Eric: I added Italian sausage it reminded me of the potato soup at Olive garden minus the greens
    Awesome recipe ..though I am kicking myself for forgetting the chives 🙂 December 17, 2017 at 3:01pm Reply

    • Jaclyn: So glad you liked it Eric! December 18, 2017 at 4:09pm Reply

  • Lila Witt: This is the second time this month that I have made this potato soup. Actually, second time ever. I remember my Grandmother’s potato soup. This recipe topped hers and everyone else’s that I have had. I cooked a little more bacon and added a little more cheese and I stirred them into the soup. Lovely flavor with all flavors blended. You can’t miss with this recipe. I will become my own. December 19, 2017 at 5:31pm Reply

    • Jaclyn: Thanks for the great feedback Lila! December 21, 2017 at 2:51pm Reply

  • Cherie: I made this tonight and the whole family loved it!! So warm and comforting during the holiday season. Thank you for sharing this easy and delicious recipe! December 20, 2017 at 3:33pm Reply

  • Jody: Excellent! I’m keeping this recipe!
    Easy to make and delicious!
    Thanks for sharing December 20, 2017 at 5:07pm Reply

    • Jaclyn: Thanks for the great review Jody! December 21, 2017 at 3:41pm Reply

      • Tmarth: Can you use corn starch instead of the flour? December 28, 2017 at 9:37am Reply

  • Elizabeth Klowas: Delicious!
    Made this for dinner last night. It was so good but I wasn’t left with any for lunch today.
    Next time I will double up! December 23, 2017 at 8:15am Reply

    • Jaclyn: So glad you enjoyed the soup Elizabeth! January 2, 2018 at 12:34pm Reply

  • Nancy: Delicious and so easy to make. Loved the addition of the sour cream. Served with grated cheese and crumbled bacon. Definitely will be a repeat at my house. December 26, 2017 at 11:49am Reply

    • Jaclyn: So glad to hear it! January 2, 2018 at 4:29pm Reply

  • Kyleigh Newell: Original recipient was pretty bland. I added 1 1/2 c. Cheddar, more bacon, garlic powder, paprika, and green onion. Consistency was fine with additions after adding another cup of milk. December 27, 2017 at 5:22pm Reply

  • Amy: This was delicious! Will definitely be making again! December 28, 2017 at 5:00pm Reply

    • Jaclyn: Thanks for your review Amy! Glad to hear you’d make it again! December 31, 2017 at 11:36pm Reply

  • Tonie: Making tonight as we speak, using my pressure cooker for quicker results. Way too cold in the Va mountains today. New Years Eve , good night for this. Happy New Year everyone ! December 31, 2017 at 2:18pm Reply

  • Mars: Has anyone tried plain yogurt instead of sour cream? Curious. December 31, 2017 at 3:10pm Reply

  • Alfa Alamia: This potato soup was so good I will make again. Very, very delicious January 1, 2018 at 11:35am Reply

  • Brad: Wonderful flavor! Easy to make. Perfect! January 1, 2018 at 12:09pm Reply

    • Jaclyn: Thanks Brad! January 4, 2018 at 12:21pm Reply

  • amy o’brien: Has anyone ever tried leaving the skins ON some pre all of the diced potatoes?
    I’m currently peeling and dicing them and I’m tempted to leave the skins on half of them but couldn’t find anyone commenting about this when I skimmed all the comments?

    Thanks in advance and I’m very much looking forward to this soup tonight….with it without the skins! January 1, 2018 at 4:55pm Reply

  • Judy: I actually followed the recipe and it was delicious as written! Perfect for a cold winter day. Loved it and will definitely add it to my soup rotation. January 3, 2018 at 5:38pm Reply

    • Jaclyn: Thanks for your feedback Judy! January 3, 2018 at 5:45pm Reply

  • Janet Orfitelli: I tried this soup, and while it’s easy to make, it has many steps. BUT, it was delicious! I had to add more salt than the recipe called for. I would definitely make it again. January 4, 2018 at 1:16pm Reply

    • Jaclyn: Thanks Janet! January 8, 2018 at 12:20pm Reply

  • April: I made this soup tonight and the only changes I made were, I had to triple the recipe because I have a large family. Everyone absolutely LOVED it from my husband down to my toddler. This was the best potato soup I have ever had!!!!!!! I am so super excited to make it again soon. I made it with homemade bread in the bread maker. Perfect for a winter supper. Thank you so much for sharing this. Hugs!!!!! January 4, 2018 at 8:34pm Reply

    • Jaclyn: Thanks April! Tripled? What a family! Hugs to you and yours. :) January 8, 2018 at 12:24pm Reply

  • Elana Fariss: I made this tonight, with record breaking frigid below freezing temperatures, it really hit the spot. I am a vegetarian and used natural smoke flavoring instead of ham or bacon. I used Greek yogurt instead of sour cream. It was very good! I would definitely make it again and recommend it. January 5, 2018 at 5:15pm Reply

    • Jaclyn: So glad you liked it Elana! January 8, 2018 at 11:23am Reply

  • Dequetta: Super easy to make and delish!!! It taste like I had worked for hours on it. 5 stars January 5, 2018 at 7:01pm Reply

    • Jaclyn: Thanks for letting me know it was enjoyed Dequetta! January 8, 2018 at 11:39am Reply

  • Presius: I made this recipe tonight with a few tweaks. Because I just started to become a vegetarian I didn’t use meat, I also used unsalted butter and I used lactaid milk. I used red potatoes and added garlic to the rue. I added green onion also….that’s more than a few…lol. Anyway. once potatoes softened I added rue and let it boil about 5 min, added sour cream which brought the soup to life. Simmered another 5 min. Let stand about 10-15 min and served topped with cheese.Soooo goood, my little girl finished hers before I could sit and enjoy mine. Awesome recipe. Will make again. January 5, 2018 at 7:35pm Reply

    • Presius: Unsalted butter I used 1/2 stick(1/4 cup) 1/3 cup flour, one garlic clove, salt/ pepper, 2c lactaid milk, let it brown slightly before pouring into soup. I also used kosher salt and vegetable broth. January 5, 2018 at 7:43pm Reply

    • Jaclyn: Thanks for the review Presius! January 8, 2018 at 11:37am Reply

  • Tracy: Very good recipe. I followed it from beginning to end and it was perfect! Thanks! January 5, 2018 at 8:58pm Reply

    • Jaclyn: Thanks Tracy! January 8, 2018 at 11:36am Reply

  • Tina Bondaruk: EXCELLENT!!! I added cooked bacon and a cup of aged cheddar January 6, 2018 at 4:02pm Reply

    • Jaclyn: Thanks for the great review Tina! January 6, 2018 at 11:18pm Reply

  • Kerry: This recipe is delicious!! January 6, 2018 at 4:30pm Reply

    • Jaclyn: Glad you enjoyed Kerry! January 6, 2018 at 11:17pm Reply

  • Sandy: Wow! Great soup. I mixed the bacon in, rather than putting it on top and made the roux with part butter and part bacon fat. Other than that, followed the recipe exactly and we loved it! January 6, 2018 at 5:46pm Reply

    • Jaclyn: So glad it was enjoyed Sandy! January 8, 2018 at 11:42am Reply

  • Deb: Delicious!!! Used leek instead of onion. January 6, 2018 at 7:33pm Reply

  • Judi: This soup was ah mazing! It was so comforting and delicious! I grilled a couple of chicken breasts and added it to the soup after it was done. I was fine without meat, but I have a husband and two teen-aged boys to fill up. If there’s a meal without meat, they start looking at me like a chicken leg, so I added it to fill them up. I like it with or without the meat. Perfect for a cold winter night! Yum January 6, 2018 at 10:12pm Reply

    • Jaclyn: Lol so glad it was enjoyed Judi! January 8, 2018 at 12:12pm Reply

  • Desiree: I made this soup last night and it turned out so yummy! Perfect for a rainy winter day. Thanks! January 9, 2018 at 10:20am Reply

    • Jaclyn: Yay! Glad you liked it! January 17, 2018 at 11:09am Reply

  • Merlaine Waldron: So glad I found this. Made this exactly as the recipe says and it was delicious!!! Many steps but quite easy to make. Everyone loved it; even my very picky, non soup eater. Will definitely be making it again. January 9, 2018 at 8:42pm Reply

    • Jaclyn: So glad it was enjoyed Merlaine! January 17, 2018 at 11:31am Reply

  • Joan: Add a spoonful of 505 green chilies into the bowl before serving, stir in….delicious!!! January 11, 2018 at 8:00pm Reply

    • Jaclyn: Great suggestion! January 17, 2018 at 12:11pm Reply

  • Dave Muse: I made this soup over the holidays 2017, it was great, even though we messed it up. We put the butter in the soup instead of following the recipe to prepare that on the side, we were able to recover and it still came out great. Also we tripled the recipe so there was plenty for everyone.
    Very filling, only 1 bowl was necessary although I wanted more.
    I can’t wait to try it again. January 12, 2018 at 5:59pm Reply

    • Jaclyn: Thanks for the great review Dave! January 17, 2018 at 12:20pm Reply

  • Laura: Made this soup it was awesome. January 13, 2018 at 7:31pm Reply

    • Jaclyn: Glad you thought so Laura! Thanks for leaving a review! January 13, 2018 at 7:52pm Reply

  • Mary: Absolutely fantastic recipe, versatile, easy to make. Have used both the russet as well as the red new and yukon gold potatos without peeling them…definite keeper… January 14, 2018 at 11:50am Reply

    • Jaclyn: Thanks for your review! January 17, 2018 at 12:53pm Reply

  • Jeanine Akers: Yes! Easy to make and is perfectly delicious just exactly the way the recipe reads. I topped with cheddar cheese, green onions and some bacon crumbles and it is out of this world. My husband LOVED it. I shared with my neighbors and they fell in love with it too. I definitely will be making this often. January 15, 2018 at 8:29pm Reply

    • Jeanine Akers: Jeanine Akers: Yes! Easy to make and is perfectly delicious just exactly the way the recipe reads. I topped with cheddar cheese, green onions and some bacon crumbles and it is out of this world. My husband LOVED it. I shared with my neighbors and they fell in love with it too. I definitely will be making this often. January 15, 2018 at 8:29pm Reply
      Your comment is awaiting moderation. January 15, 2018 at 8:36pm Reply

    • Jaclyn: Thanks for leaving a review Jeanine January 17, 2018 at 1:04pm Reply

  • Sandra Fuoss: I just made potato soup. I use onion, carrots, potatoes, (milk and the water from the onions, carrots & potatoes,) parsley flakes, pepper & celery salt and a little salt if needed, I add butter about 4 Tablespoon. My mom made it this way. So I’ve been eating it this way for over 60 years. Its quick to make and warm on a cold day. January 18, 2018 at 2:00pm Reply

  • Joel: I made this for dinner for my wife and I. We both love potato soup and this recipe is delicious.

    Let me note that I have never commented on a recipe but I wanted to share how delicious it is! January 19, 2018 at 8:15am Reply

    • Jaclyn: Glad you left a comment and enjoyed the soup Joel! January 23, 2018 at 2:26pm Reply

  • Beverley Goerke: This has to be the best soup ever…the sour cream really adds creaminess and flavor to the finished product….yummy January 20, 2018 at 10:18am Reply

  • Beverley Goerke: This has to be the best soup ever…the sour cream really adds creaminess and flavor to the finished product….yummy…yummy January 20, 2018 at 10:19am Reply

    • Jaclyn: Thanks Beverley! January 23, 2018 at 2:20pm Reply

  • Adriana Trabanino: I found this recipe and decided to give it a try and it turned out so great! I will definitely be using this again! January 21, 2018 at 3:14pm Reply

  • Donella Ortiz: Very easy and was delicious. January 21, 2018 at 5:19pm Reply

  • Sherry Johnson: I made this soup and will make it again. It was very tasty. Thanks for posting it. My family loved it. My husband is very picky, he loved it. January 23, 2018 at 1:42pm Reply

    • Jaclyn: So glad it was enjoyed – thanks for taking the time to review! January 23, 2018 at 2:54pm Reply

  • Linda: Oh my!! This soup is heavenly!! I used red potatoes and left the skins on; omitted the sour cream; added garlic powder and some Bouquet Garni spice; stirred in some shredded cheese; as my last step I used a potato masher right in the pot and didn’t use any bacon/meat. January 23, 2018 at 4:23pm Reply

  • Marielle: This was yummy! Made it tonight and all the kids loved it. Left out the sour cream because we didn’t have any, and it tasted great. Thanks! January 24, 2018 at 10:27pm Reply

  • Donna: This was my first time making this soup and I decided between two other recipes and chose this one. The other soup I wanted to make called for tarragon and cilantro. So I chose this one. It was really good I actually feel like a Chef. The only thing is the consistency was a little thick so I was thinking I must of used to many potatoes but they were two medium and 4 very small ones but it equal the the 6 cups it called for. what should I have done different? January 25, 2018 at 6:33am Reply

  • Debbie Bayer: I made it yesterday & it was awesome! January 25, 2018 at 7:00pm Reply

    • Jaclyn: Glad you liked it! January 26, 2018 at 9:53am Reply

  • Barbara: Can this be adapted for crackpot? January 25, 2018 at 8:27pm Reply

  • Jim Barth: Thanks for the great recipe!! I used bacon in the soup as well as garnish. I also used bacon drippings instead of butter for the rue. This recipe he’s a million possibilities and I’m going to be exploring them. January 26, 2018 at 5:55pm Reply

    • Jaclyn: So glad you love it Jim! Let me know how the other variations go. :) January 30, 2018 at 1:10pm Reply

  • Elodie: Easy tasty creamy potato soup! Will add to my recipe file. January 28, 2018 at 6:27pm Reply

    • Jaclyn: Happy to hear that Elodie :)! January 28, 2018 at 9:17pm Reply

  • June: Two thumbs up from my husband, and that’s not easy to get! Instead of chicken broth I used the broth that I boiled my ham bone/meat in. Otherwise followed the recipe as written throwing in ham pieces at the end instead of bacon. Yummy! Thanks for sharing. February 3, 2018 at 10:47pm Reply

  • Flo: Made this for Super Bowl Sunday! So delicious and easy! This is the appetizer for wings later. I didn’t add bacon, and it is still fantastic!! February 4, 2018 at 3:25pm Reply

  • Mary Ann: The second day this soup was way too thick. I thinned it with water, but from my experience 2 Tbsps. Of flour would be enough for the roux. Other than that, it tasted classy with all the toppings. Thank you for sharing it. February 5, 2018 at 12:05pm Reply

  • TINA HUDSPETH CRAWFORD: Oh my goodness I just made this soup…it is delicious!!! My husband and kids lived it too!!! Easy, inexpensive, taste, comfort food!!! February 7, 2018 at 1:11pm Reply

  • Alida: I just made this potato soup and it is delicious. I love the sour cream in it. Definitely will make it again. Thanks for the recipe. February 7, 2018 at 4:25pm Reply

  • Brenda Jackson-Cross: This soup was very good. I think the next time I cook it I will use cornstarch instead of flour. Overall it was easy and quick. February 7, 2018 at 7:50pm Reply

  • eddie rivera: the best soup ever February 9, 2018 at 3:16pm Reply

  • Heather: I made one substitution and I don’t think it affected the outcome at all. I used almond milk instead of regular milk. I really liked this recipe – will be making again! February 13, 2018 at 9:57am Reply

    • Jaclyn: So glad you liked it – thanks for your review! February 16, 2018 at 9:44am Reply

  • Kim: This was awesome.
    I also think it’s a excellent base for other cream soups. I made corn chowder with my leftovers. You could also use this for seafood chowder. February 14, 2018 at 11:25am Reply

  • Barb: This soup was wonderful! Very easy to make. I used vegetable broth,twice as much than what is called for. Added papa rica,also. Yummmmm February 14, 2018 at 4:06pm Reply

  • Deborah Rogers: Best recipe ever and easy to make. I’m adding this to my list of favorites. Thank you for sharing this recipe. February 15, 2018 at 11:11am Reply

  • Jeane: I make soup often. My family and I love it, especially in cold weather. Have made potato soup before with different recipes and I have to say that this is the best soup I have ever had or made. Simply delicious! I will be using your recope exclusively from now on for potato soup. Thanks! February 15, 2018 at 7:47pm Reply

    • Jaclyn: Thanks for leaving such a nice review Jeane – so glad you enjoy the potato soup! February 16, 2018 at 11:16am Reply

  • Cyndi Walker: This will be my second time making this soup. The first time I didn’t put the sour cream in it. I don’t know if I will this time or no, but it was awesome without it. Very easy to make and really yummy. February 16, 2018 at 3:03pm Reply

  • Gail: Very good, turned out great. Thank you, this will be my new go to. Yummmmm. February 16, 2018 at 6:56pm Reply

    • Jaclyn: So glad you liked it Gail! February 21, 2018 at 10:34am Reply

  • Tiffany: I added a pit of cayenne pepper and a generous helping of garlic powder and it was savory and delicious! February 17, 2018 at 5:08pm Reply

  • SueK: Delicious soup! I added 1/2 tsp Beau Monde seasoning and a cup of minced ham after the milk but before the sour cream. My 92 year old mother sucked down two bowls! It’s cold and icy here today and the soup was so good February 21, 2018 at 4:57pm Reply

    • Jaclyn: So glad you enjoyed it Sue! February 22, 2018 at 6:16pm Reply

  • Yano K: I made this soup and substitute the milk with almond milk and my whole family loved it!! February 21, 2018 at 6:56pm Reply

    • Jaclyn: So glad to hear it was enjoyed! February 22, 2018 at 6:13pm Reply

  • Mark Heskew: Some of the best potato soup we have ever had!! Simply love it! February 22, 2018 at 1:05pm Reply

    • Jaclyn: Thanks for the great feedback Mark! February 22, 2018 at 6:09pm Reply

  • Katrina Rahier: Delicious! February 22, 2018 at 6:48pm Reply

    • Jaclyn: Thanks for letting me know you enjoyed it! February 26, 2018 at 3:47pm Reply

  • Raven: First time making a cream soup. This recipe was super easy & turned out perfectly. Thank you! February 27, 2018 at 6:12pm Reply

  • Tammi Mandeville: Great recipe
    My family loves it March 3, 2018 at 1:42pm Reply

    • Jaclyn: Happy to hear it Tammi :)! March 3, 2018 at 8:37pm Reply

  • Cyndi Farrell: I’ll need to put this in the Crock-Pot to keep warm for a large family get-together. Should I do that before or after I add my sour cream? March 4, 2018 at 6:47am Reply

  • Diane Jaskiewicz: Made this potato soup recipe for the first time tI me today. This is going to be my new potato soup recipe. Easy to make and delicious. March 4, 2018 at 11:47am Reply

    • Jaclyn: So glad you like it! March 6, 2018 at 5:54pm Reply

  • maryann morley: It turned out to be D-Double-Isious!! I live alone so this is a lot of soup. Can I freeze some of it or do potatoes not freeze well?
    Thank you for this amazing recipe. March 6, 2018 at 12:15pm Reply

    • Jaclyn: I’ve found that the dairy/roux based soups tend not to thaw out so well. So I think the best thing would be to halve the recipe next time then keep it in the fridge and enjoy the next 3 days or so :). I also like to thin with a little milk or water when reheating as it is so starchy it thinkens after the first day. March 16, 2018 at 5:22pm Reply

  • maryann morley: This recipe is easy, economical to make and is absolutely delicious! March 6, 2018 at 12:17pm Reply

  • Lorraine: I wanted to eat something light tonight for supper; and potatoes were on sale at our local grocer. I had all the rest of the ingredients so I decided to make this. Are used half-and-half instead of milk and egg used Wondra brand flour to make my roux. Everything came out grand. I did not have any scallions for garnish but that’s OK. That potato soup made for a nice warm meal on a cold March evening March 6, 2018 at 8:07pm Reply

    • Jaclyn: So glad you enjoyed it Lorraine! March 8, 2018 at 1:23pm Reply

  • Charlotte Dauherty: Excellent recipe. Very creamy & full of flavor. Added some fresh garlic to it. March 7, 2018 at 1:17pm Reply

    • Jaclyn: Thanks for the great feedback Charlotte! March 8, 2018 at 1:28pm Reply

  • maryann morley: Yummy, creamy soup! I substituted plain Greek yogurt for the sour cream to add protein. March 8, 2018 at 12:31pm Reply

  • Jennifer Payne: First time making potato soup. Was delicious my family enjoyed. March 10, 2018 at 3:14pm Reply

    • Jaclyn: So glad you all enjoyed it! March 12, 2018 at 10:24am Reply

  • Rick Rogers: Best potato soup I’ve ever made, thanks March 12, 2018 at 12:04pm Reply

  • Natalie Simmons: Awesome soup..thank you so much for the recipe. We love it! March 13, 2018 at 12:51pm Reply

    • Jaclyn: Thanks for taking the time to comment! March 15, 2018 at 10:24pm Reply

  • Jocelyn: OMG!! Deliciuos potatoe soup on my first try! Thank you very much…my family loves it! March 14, 2018 at 10:50am Reply

    • Jaclyn: So glad you and yours enjoyed it! March 15, 2018 at 10:20pm Reply

  • Scott Nardi: I used 1/2 potatoes and 1/2 turnips. It worked well in my cast iron Dutch oven. With the rue I substituted 1 can of evaporated milk and 1 can of table cream for the milk. It turned out delicious. Make sure to adjust amount of broth so that the diced vegetables are completely covered while they are boiling. The turnips will not disintegrate upon cooking like the potatoes. This recipe makes 1 big serving for me ! March 14, 2018 at 12:04pm Reply

  • Jason: I loved it…i highly recommend… March 15, 2018 at 2:57pm Reply

    • Jaclyn: So glad to hear! March 15, 2018 at 9:53pm Reply

  • Jeanne Pierce: This is the second time making this. It was so delicious the first time my husband said it was a keeper! The only alteration I made was leaving out the carrots (only because I didn’t happen to have any in hand). It is really great! March 15, 2018 at 4:42pm Reply

    • Jaclyn: So glad you liked it! March 15, 2018 at 9:49pm Reply

  • brigidhowley: I appreciate the nutrition facts. Is the serving size 1 cup? March 17, 2018 at 9:51am Reply

  • Lori Laborde: 5 stars from me! Very easy to make, next time I’m double the recipe so I’ll have leftovers March 18, 2018 at 7:16am Reply

    • Jaclyn: Thanks for your feedback! :) March 23, 2018 at 4:45pm Reply

  • Joshua Todd: VERY DELICIOUS

    I made this a while back, making it again tonight. The only thing that I don’t like about it is that when it cools down it gets too thick, but if you put it into the microwave it gets creamy and smooth again March 21, 2018 at 4:32pm Reply

    • Jaclyn: I’m glad to hear you’re making it again Joshua! And when I reheat this the next day I’ll usually even add in some more milk because those starches do tend to thicken it up as it rests. March 21, 2018 at 9:56pm Reply

  • Ruth: I cooked this for dinner tonight. It was a winner! Thankyou for your yummy recipe! March 22, 2018 at 3:31am Reply

    • Jaclyn: Thanks for the great feedback! March 23, 2018 at 4:17pm Reply

  • sakshi: This weekend, for sure. subscribed n bookmarked :D March 22, 2018 at 7:57am Reply

  • Crystal Kusek: This is DELICIOUS!! I fell in love with this! Even my picky toddler ate 2 bowls and he hates onions and celery lol. Thanks for sharing! Definitely making this again! March 24, 2018 at 6:11pm Reply

    • Jaclyn: I’m so glad you enjoyed it! :) March 27, 2018 at 2:08pm Reply

  • evan: Probably the first real meal I ever cooked (that wasn’t meat based), I’m 24, and I must say it came out great, don’t worry if your portions aren’t correct as you can just eyeball it. I left out the celery because I didn’t want leftover celery. Made this because I had a bunch of potatoes just sitting in the fridge. Should last me a week, I’ll be having it for lunch and dinner haha. March 26, 2018 at 6:29pm Reply

    • Jaclyn: Thanks for your feedback! So glad you like it! March 27, 2018 at 2:13pm Reply

  • Julie L. Moyer: Outstandingly delicious!! March 26, 2018 at 7:13pm Reply

    • Jaclyn: Thanks for the great feedback Julie! March 27, 2018 at 2:15pm Reply

  • Mike: We made a few substitutions due to our vegan diet. We replaced the chicken broth with vegetable broth and used dairy free sour cream and vegan cheese shreds. We substituted fake bacon for the real thing. It came out brown instead of white due to the veggie broth we used. It was delicious and hearty. Highly recommend you dish this up to your family. They won’t even know it’s vegan if you serve it up that style. March 26, 2018 at 7:53pm Reply

  • Lori L: Love this recipe easy and delicious April 8, 2018 at 5:23pm Reply

  • Danielle R: Wow. After trying many potato soup recipes, I finally came across this one, and boy am I glad I did! We absolutely loved it! With a few of our personal tweaks, seasonings, added broccoli instead of celery, and let it slow cook! Yummmmmy! Definitely keeping this recipe! Thank you for sharing it with us! ♡ April 16, 2018 at 4:30pm Reply

    • Jaclyn: Thanks for the great feedback Danielle! April 18, 2018 at 10:38am Reply

  • Mathieu F.: Well, i got nothing bad to say about that recipe. My 3 years old even ate it without saying no, can you imagine!? :p And I loved it too! I give it a well deserved 5 Stars! April 18, 2018 at 3:52pm Reply

    • Jaclyn: Thanks for the great review Mathieu! April 19, 2018 at 1:49pm Reply

  • Rachel: Delicious delicious soup! I added a bit more seasoning so it was more in line with what we eat. Besides the salt and pepper, I added garlic powder, couple dashes of hot sauce and paprika. I only thing is I wish I found this recipe during fall because it is now Spring and this is the perfect fall and winter dish. May 1, 2018 at 5:34pm Reply

    • Jaclyn: So glad you enjoyed it – thanks for your feedback! May 2, 2018 at 3:22pm Reply

  • Dan G Thorpe: You deserve a gold star for this recipe. It is the greatest potato soup I have ever made or even tasted! May 5, 2018 at 4:59pm Reply

    • Jaclyn: Wow that’s a compliment I’ll wear with pride! :) May 9, 2018 at 9:44am Reply

  • Kate: Followed the recipe almost exactly (only had one carrot) and used Better Than Bouillon for the chicken stock. It’s one of the tastiest potato soup recipes I’ve made and so easy. Definitely a keeper! June 2, 2018 at 10:41am Reply

    • Jaclyn: Thanks for the 5 star feedback! June 4, 2018 at 10:45am Reply

  • Mark Heskew: I have made this a few times and it has turned out oh so delicious! Everyone in my family has said that it’s the best they have ever tasted!! Thanks for the recipe! June 7, 2018 at 12:39pm Reply

    • Jaclyn: Thanks for leaving feedback Mark! June 8, 2018 at 9:05am Reply

  • Ruth: This recipe is the best recipe I have used for potato soup the only thing I changed on it instead to use the milk I used half-and-half it made it very rich! thank you June 7, 2018 at 12:40pm Reply

    • Jaclyn: So glad you liked it Ruth! Thanks for your feedback! June 7, 2018 at 3:43pm Reply

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